The ultimate vegan brunch, crispy sourdough toast topped with avocado green goddess dressing, soft scrambled tofu, smoky mushroom pancetta, quick-pickled onions and crumbly vegan feta.
Inspired by a dish I ate recently in Stockholm, in a cute café called Mahalo and one too good not to share. Serve up with your favourite hot drink or juice for the ultimate brunch!
For a soft scramble I used a mix of silken tofu and a chickpea flour blend, seasoned with black salt for that eggy taste - it has such an authentic flavour and texture and is my favourite way of making a tofu scramble! To make the mushroom pancetta I cubed up the tofu, mixed in a smoky seasoning blend and air fried it, but you could also bake it in the oven.
Click here for printer-friendly version
Ultimate Scrambled Tofu on Toast | Time: 25 mins | Serves: 2-3
You'll need
- Chopping board
- Knife
- Blender
- Air fryer or lined baking tray
- Mixing bowls
- Saucepan
- Whisk
Ingredients
Quick pickled onions:
- 1 red onion, thinly sliced
- 1/2 cup cider vinegar
- Pinch salt
- Pinch sugar
Mushroom pancetta:
- 150g chestnut mushrooms
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tsp chipotle paste
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- Pinch sugar
Green goddess dressing:
- 1 large ripe avocado
- 70g mixed herbs (I used parsley, chives, dill and oregano)
- 1 clove garlic
- Juice 1/2 lemon
- Splash water
- Good pinch salt
- 1/2 cup chickpea flour (also known as gram flour or besan)
- 1/4 cup nutritional yeast
- Black pepper
- 1 cup water
- Drizzle oil
- 1 block silken tofu
- Pinch turmeric
- Good pinch black salt (kala namak - for an eggy taste)
- Sliced bread (I used sourdough)
- Vegan feta
Method
- Thinly slice the red onion, add to a bowl with the cider vinegar salt and sugar and leave to one side.
- For the mushroom pancetta, dice up the mushrooms into 1cm pieces, then add to a bowl with the oil, soy sauce, chipotle paste, liquid smoke, smoked paprika and a pinch of sugar. Mix together and air fry at 200°C for 10 minutes or bake for 15 minutes at 200°C.
- Add the avocado, herbs, garlic, lemon juice, water and salt to a blender and blitz until smooth.
- Then for the scrambled tofu, whisk together the chickpeas flour, nutritional yeast, black pepper, drizzle of oil and water. Add to a saucepan on a low heat and cook for 5 minutes, ensuring the chickpea flour is cooked through and whisking so it stays smooth. Add in the tofu and stir through the mixture, then add a pinch of turmeric and black salt, stir to combine and taste for seasoning.
- Toast your bread and arrange your toast, starting with the green goddess dressing, scrambled tofu, mushroom pancetta, pickled onions and then crumbling of vegan feta. Serve up and enjoy!
