Coconut Mushrooms with grilled tomato and tofu scramble*
Coconut Mushrooms with grilled tomato and tofu scramble
Ingredients
for the mushrooms
- 250g mushrooms
- 1 finely sliced onion
- 2 cloves of crushed garlic
- 2 sprigs of fresh thyme, chopped
- 3 tablespoons of coconut milk
- drizzle of olive oil
- pinch sea salt & black pepper to taste
To serve
- 4 Plum tomatoes sliced in half and grilled for 6-8 minutes.
- Fresh Coriander
Tofu Scramble - serves 2
- 200g firm tofu
- Olive oil
- 1 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 1/4 red onion or 1 shallot, thinly sliced
- 1/2 red pepper, thinly sliced
- Large handful of spinach
Instructions
- Start by chopping the garlic and onion, and finely slicing the mushrooms.
- Place the onions and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
- Once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
- Leave to cook for another 5-10 minutes until soft.
- Just before serving, add a good pinch of the thyme, salt and pepper and stir through the coconut milk.
Tofu Scramble - serves 2.
- Serve with chopped cherry tomatoes, coriander & salad
- Crumble the tofu into bowl with the seasoning ingredients, pepper, onion and dairy-free milk. The turmeric will change the colour to bright yellow.
- Set aside and make your avocado smash by scooping out the avocado into a bowl and combining with the apple cider vinegar and seasoning.
- Place a tablespoon of coconut or olive oil into a frying pan and fry your scramble for 6-8 minutes over a medium high heat until its piping hot and the onion starts to turn translucent.
- Serve the mushrooms and and tofu and top with tomatoes and fresh coriander.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
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