Scrambles tofu seasoned with aromatic shawarma, combined with steamed vegetables and crispy breakfast potatoes. Perfect for a lavish brunch with families and friends.
If not done the day before, peel potatoes, cut into quarters and cook in steamer until tender. Alternatively, place the quarters in a pot of boiling water and cook for 30 minutes. Drain and set aside.
Remove the tofu from the package, roll it up with some kitchen paper and place a heavy object on top to extract the liquid. Let stand for about 10 minutes.
200 g Tofu natural
For the breakfast potatoes, heat a medium skillet and slowly melt vegan margarine in it. Turn heat up a little and put in potato quarters. Bake until golden brown on all sides. Takes about 20 minutes.
500 g Potatoes*, 12 g vegan margarine, 1 tbspn Salt
In parallel, for the Shawarma Scrambled, heat a large skillet over medium heat, add olive oil first, then the Shawarma spice mixture. Through the heat and the oil, the spices can develop their full flavor. Add the spring onion, red bell pepper and kale, cover and cook for about 5 minutes. Deglaze with 1-2 tablespoons in between and season with salt and pepper.
30 ml Olive oil, 15-20 ml Water, 3 tbspn Shawarma spice mixture, 3 Spring onion, 1 red bell bell pepper, 2 Cups Kale**, ½ tbspn Sea salt, Pepper to taste
Unwrap tofu from paper towel and tear/grate into small pieces with your hands. Alternatively, use a fork for this step.
Add tofu to shawarma-vegetable mixture and mix well. Simmer for another 5-10 minutes over low to medium heat. Season again with salt and pepper.
200 g Tofu natural
Divide Shawarma Scramble and Breakfast Potatoes between two plates and garnish with desired extras. Serve and enjoy!