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Tofoo Scramble with Vegan “Smoked Salmon”

  • Serves: 2 people
  • Prep: 60 mins
  • Cooking: 50 mins
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Ingredients

  1. 2 Carrots
  2. 225g Naked Tofoo
  3. 1 tsp. Salt
  4. ¼ tsp. Turmeric
  5. 200ml Boiling Water
  6. ⅛ tsp. Black Pepper
  7. 2 tsp. Smoked Paprika
  8. 1 tsp. Nutritional Yeast
  9. 1 tsp. Garlic Powder
  10. 2 tbsp. Tamari
  11. 1 Nori Sheet (blended to powder)
To Serve
  1. Parsley to scatter
  2. Bread of choice

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To make the “smoked salmon”:

  1. Preheat the oven to 180°C.
  2. Salt the carrots and bake for 40 mins.
  3. Mix together the water, smoked paprika, garlic powder, tamari, and nori sheet.
  4. Cool the carrots and peel to slivers with a peeler.
  5. Marinate for up to 24 hours in water mixture.

To make the scramble:

  1. Crumble the Tofoo. Fry with the spices for 5 mins.
  2. Scatter the parsley over, and serve with the smoked salmon and bread.
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