Scrambled tofu is the breakfast of kings! I have two favourite versions: one is with turmeric and ground cumin, the other is with dried mixed herbs. Today I mixed them up… Radical eh? I crumbled the tofu into a shallow cast iron frying pan, added the spices and herbs and slowly cooked it until it was beginning to go slightly crispy. This takes a while – about 15-20 minutes on a low heat. I also made bubble and squeak – don’t worry, it doesn’t squeak and it is definitely vegan! Bubble and squeak is a mixture of mashed potatoes and cooked cabbage. You can add other leftover stuff, but I like to keep it simple. I make the mixture into little patties and fry them in olive oil until brown and crispy on each side. I also roasted some tomatoes with a few drops of balsamic vinegar on each and served it all up with some jalapeno peppers. A good hearty Sunday brunch!
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