Recipe for vegan & gluten-free Mediterranean Tofu Scramble with sun-dried tomatoes and olives. Perfect for breakfast, brunch and taco fillings!
I love Tofu Scramble – it’s one of the first recipes I’ve tried as a vegan and I still make it often – especially as part of huge feast-like brunches. This is a mediterranean version with sun-dried tomatoes and green olives. I love the combo!
I highly recommend getting Kala Namak, which is the Himalayan Black Salt. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. And what would be a more perfect use for the salt than Tofu Scramble? I still remember the first time I made Tofu Scramble with Kala Namak years ago, I was so blown away by how delicious and egg-like it was, I’ve been making it ever since!
- Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do so before adding it to the pan.
- Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
- Keep it on medium high heat while stirring for about 5 minutes. Add more kala namak or spices to taste.
- Cut the sun-dried tomates, olives and spring onion in small pieces and add it to the pan, heat it for about 2-3 minutes until hot and serve!
Should you decide to give this delicious Mediterranean Tofu Scramble a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^