breakfast, brunch, diy, recipes

Masala, Leek and Fennel Scramble

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

Directions:

  1. Add the coconut oil to a large skillet over med-high heat. Stir in the garam masala, and then add leek and fennel.
  2. Stir in leeks and salt and cook until they turn lightly brown and fragrant.
  3. 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).
  4. Add chopped chard leaves and sautee until just wilted and bright green in colour.
  5. 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).
  6. Remove from the heat and stir in the sunflower seeds, drizzle on the tahini and stir together with a splash of almond milk.
  7. Taste and add more salt if needed.

Serves 4.

How are you brunching today?

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