Scrambled Tofu on Truffled Sourdough Bruschetta

Name: Scrambled Tofu on Truffled Sourdough Bruschetta
Ingredients: Handful of basil leaves, shredded; Truffle oil or truffle paste; 1 Tbsp thyme, oregano, or marjoram leaves; 1 Tbsp thyme, oregano, or marjoram leaves; 7 oz [200 g] silken tofu, drained and crumbled; 1 Tbsp thyme, oregano, or marjoram leaves; 1 garlic clove, halved; Truffle oil or truffle paste; 4 slices of sourdough or other good bread; 4 slices of sourdough or other good bread; 2 scallions, finely sliced; 6 to 8 medium brown mushrooms, sliced; 3 to 4 Tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is vaguely like scrambled eggs, but not really. It’s a very easy, quick breakfast and can be flavored any which way: Mexican, Indian, Italian. The truffle turns it into a bit of a luxury. Tofu is a great flavor absorber. For this scramble, use firm, but silken tofu and drain it. This is one of my favorite dishes in the book—absolutely delicious.

Ingredients

Breakfast
Vegan

Ingredients

Method