This fascinating thing happens when you talk about veganism. People become uncomfortable, because in many ways veganism shines a very bright light on being a more conscious consumer. It’s not to say that veganism is the right way of eating, but that bright light, I believe, shines into areas of darkness and pain for others and can elicit an emotive response. If you choose not to be vegan, then why not experiment and try the occasional vegan meal. This recipe is an example of that.
Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
1 teaspoon coconut oil
3 spring onions, sliced
1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
¼ teaspoon chilli flakes
1 tablespoon tomato paste
1 red pepper, seeded and cubed
1 teaspoon tamari paste
1 handful kale, stalks removed and finely chopped
280 g silken tofu
2 slices sourdough bread
1 avocado, peeled and pip removed
juice of ½ lemon
salt and pepper
olive oil
1 handful fresh coriander leaves
Instructions:
Heat the coconut oil in a medium frying pan over medium heat and add the spring onions. Fry for 3–5 minutes, then add the garlic, turmeric, cumin, chilli flakes and tomato paste. Fry for a further 3 minutes.
Add the red pepper and fry until soft. Add the tamari paste and kale and fry until the kale has wilted. Add the tofu and break it apart, scrambling it for 5 minutes. While the tofu is cooking, toast the sourdough bread.
When the toast is ready, smoosh the avo onto the slices. Drizzle with lemon juice, top with the tofu scramble and season to taste. Top off with a drizzle of olive oil and fresh coriander.
Enjoy - Melissa
