Breakfast crumbled tofu with kale, mushrooms, and homemade mayo sauce
We have heard of scrambled tofu. But how do you cook a crumbled tofu? This is more dry and fried, and it doesn’t have the texture of a scramble.
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With a splash of olive oil in the pan, little pieces of tofu will turn golden. I cooked this batch with garlic, mushroom slices and kale.
I then drizzled homemade vegan mayo. How can you make this? I felt inspired by a chef’s advice to start with a base of just oil and soy milk. I seasoned the sauce with iodised salt, Dijon mustard and fresh lemon.
You can look online for other plant-based mayonnaise recipes that involve aquafaba (the liquid from a can of chickpeas). You could also buy a natural sauce. I experimented with mine, and it felt wonderful.
I need to watch my oil portions for health reasons. So it’s important to at least try the oil-free plant-based recipes. But this is a fun treat.
How would you experiment with tofu? Toss it in a pan with any foods you have in the kitchen and see what happens.
Crumbled tofu with kale, mushrooms and creamy mayo sauce. MSW
