What I look forward to most on the weekends is doing brunch with Marco. In the area that we recently moved to there are lots of funky little cafes that offer different unique breakfast options. This weekend we visited Grub Street, a popular suburban cafe in Gaythorne. This was our first visit, so we were curious to see why this little cafe is always so busy and has such great reviews. I was also very excited to try their vegan option.
I ordered the Carrot pancakes with roasted corn puree, rocket, corn relish and avocodo. Besides being dairy free and vegan, this dish was also gluten free. From what I could tell these pancakes were made of carrot, red onion, capscium, cumin, coriander, fennel seeds and chickpea flour. They were so dense, but not really heavy. The corn relish was also amazing and sweet, so it perfectly complemented the savoury pancakes. It was absolutely delicious and definitely made Grub Street one of my of new favourite cafes.
When we don’t brunch out on the weekend, there is one special dish that Marco always likes me to make. This recipe is Tofu Country Scramble from Kris Carr’s Crazy Sexy Kitchen recipe book. In fact last weekend I made it for some visiting meat-loving tofu-fearing family members. They actually preferred my tofu scramble over my mum’s scrambled eggs. So you guess which one was left over and which was gobbed up quick.
This morning we decided to do brunch again. But by the time we drove over and realised that the cafe we wanted to go to was closed because they hadn’t reopened for the new year, Marco was about to murder me. So I suggested another cafe, however they had already swapped to the lunch menu. I was willing to stay but Marco really wanted eggs. Instead he suggested we go back home and he would ‘help’ me make tofu scramble. So thats what we did. It was so satisfying and the money we saved in eating out paid for 4 bags of groceries.
I slightly adapted the original recipe and added kale, red onion and shallots. I love the flavour combination of the nutritional yeast, sun-dried tomatoes and tofu. I think this recipe taste better than regular scrambled eggs, which can be rubbery and tasteless and other tofu scrambles that can be watery and not really convincing. It is a great way to include some green vegetables first thing in the morning. I usually enjoy this dish with grilled turkish bread (like Marco did this morning), but today I just enjoyed it with some creamy avocado and it was just as good.
Tofu Scramble with Sun-dried Tomatoes and Kale (vegan, gluten free, nut free)
1 tablespoon olive oil
1 medium red onion, diced
2-3 shallots, diced
10-12 sun-dried tomatoes, diced
500 g medium-firm organic tofu (pressed and crumbled)
1 large handful of red or curly kale, roughly chopped
2 tablespoons gluten free organic soy sauce
1/2 teaspoon ground turmeric
3 heaped tablespoons nutritional yeast
sea salt & black pepper to taste
1. Heat a pan with olive oil on a medium heat. Then sauté the red onion and shallots for a couple of minutes before adding sun-dried tomatoes. Continue to sauté till the onions start to soften.
2. Add the crumbled tofu and sauté for another couple of minutes until the tofu starts to brown a little.
3. Add the kale, soy sauce, turmeric and nutritional yeast, sea salt & black pepper and cook until the kale has wilted. Serve immediate.