Main Ingredients

Suitable for Vegans

2 Carrots

225g Naked Tofoo

1 tsp. Salt

¼ tsp. Turmeric

200ml Boiling Water

⅛ tsp. Black Pepper

2 tsp. Smoked Paprika

1 tsp. Nutritional Yeast

1 tsp. Garlic Powder

2 tbsp. Tamari

1 Nori Sheet (blended to powder)

To Serve

Parsley to scatter

Bread of choice

nutritional information
Previous Recipe

Tofoo Scramble with Vegan "Smoked Salmon"

Serves 2 • Prep 60 min • Cooking

Tofoo Scramble with Vegan
Main Ingredients

Suitable for Vegans

2 Carrots

225g Naked Tofoo

1 tsp. Salt

¼ tsp. Turmeric

200ml Boiling Water

⅛ tsp. Black Pepper

2 tsp. Smoked Paprika

1 tsp. Nutritional Yeast

1 tsp. Garlic Powder

2 tbsp. Tamari

1 Nori Sheet (blended to powder)

To Serve

Parsley to scatter

Bread of choice

nutritional information
Method

Underline

1. To make the "smoked salmon":

2. Preheat the oven to 180°C.

3. Salt the carrots and bake for 40 mins.

4. Mix together the water, smoked paprika, garlic powder, tamari, and nori sheet.

5. Cool the carrots and peel to slivers with a peeler.

6. Marinate for up to 24 hours in water mixture.

7. To make the scramble:

8. Crumble the Tofoo. Fry with the spices for 5 mins.

9. Scatter the parsley over, and serve with the smoked salmon and bread.