My last post for Food Bloggers of Canada shared my favourite ways to create egg-free brunches. Then I realized it’s been awhile since I’ve shared a new recipe for an awesome vegan breakfast.
This is one of those recipes that was simply meant to be. In the eggless brunch article, I tossed out the idea of creating a Greek-inspired tofu scramble with artichokes, olives, spinach, tomatoes and oregano. Something must have been screaming out from my subconscious – an inner Greek Yaya hankering to be expressed, if you will.
One quick look in my pantry revealed I in fact had a can of artichokes and can of sliced black olives, which aren’t regulars in my cupboards, which is why I think this recipe was preordained (or maybe subliminally implanted? Too conspiracy theory-esque?).
In any case, this vegan smoked tofu scramble is a big pile of soft and briny heaven. I tend to lean towards the cumin-coriander-turmeric-tamari combo in my tofu scrambles, so this compilation of flavours was a welcome change and an utter delight.
This makes one serving, but you could easily double or quadruple your batch and treat your friends to a hearty brunch. I’m sure you won’t need to twist anyone’s arm or use subliminal messaging to convince them to devour this!
- ½ cup butternut squash, chopped into ½-inch cubes
- 1 very small potato, chopped into ½-inch cubes
- ⅓ cup smoked tofu, chopped into ¼-inch cubes
- 2 artichoke hearts, sliced
- ¼ cup sliced black olives
- ⅓ cup water or veggie broth
- 1 tbsp olive oil
- pinch of red pepper flakes
- ¼ tsp oregano
- salt to taste
- a few handfuls of baby spinach
- 1 tsp lemon juice
- Add all ingredients except for the spinach to a pan over medium heat. Saute for several minutes, then cover the pan.
- Cook for 6-8 minutes, stirring occasionally. Add more liquid if the pan gets too dry. Toss in the baby spinach leaves and fold the mixture until the spinach wilts. Stir in the lemon juice.
- Salt to taste and serve hot.