I don’t think you’re ready for the glory of this Sunday stay-at-home brunch recipe. Sweet, savoury and little exotic, it’s the perfect start to a hot sticky summery afternoon like the one we’re about to have in Southern Ontario.
Masala, Leek and Fennel Tofu Scramble
Lightly adapted from 101 cookbooks
- heaping spoonful of coconut oil
- couple pinches of salt
- 1 1/2 teaspoons garam masala
- 1 large leek, halved and cut into thin slices
- 1/2 medium bulb fennel, cut into very thin slices
- 3 tbsp chopped raisins
- 12 ounces extra firm orgnic tofu, crumbled
- 2 heaping scoops nutritional yeast
- 2 big handfuls chopped swiss chard, stems removed
- 2 tbsp balsamic vinegar
- 3 tbsp toasted sunflower seeds
- 1 tbsp of tahini
- splash of almond milk
- Add the coconut oil to a large skillet over med-high heat. Stir in the garam masala, and then add leek and fennel.
- Stir in leeks and salt and cook until they turn lightly brown and fragrant.
- Stir in the chopped raisins, cook them for thirty seconds and then add the tofu and nutritional yeast. Stir to combine and sautee until tofu begins to lightly brown (3-4 minute).
- Add chopped chard leaves and sautee until just wilted and bright green in colour.
- Pour 2 tbsp of balsamic into the pan and scrape up the pieces on the bottom of the pan as it bubbles and deglazes (1-2 mins).
- Remove from the heat and stir in the sunflower seeds, drizzle on the tahini and stir together with a splash of almond milk.
- Taste and add more salt if needed.
How are you brunching today?