Tofoo Scramble with Vegan “Smoked Salmon”
- Serves: 2 people
- Prep: 60 mins
- Cooking: 50 mins
Ingredients
- 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
Get started
To make the “smoked salmon”:
- Preheat the oven to 180°C.
- Salt the carrots and bake for 40 mins.
- Mix together the water, smoked paprika, garlic powder, tamari, and nori sheet.
- Cool the carrots and peel to slivers with a peeler.
- Marinate for up to 24 hours in water mixture.
To make the scramble:
- Crumble the Tofoo. Fry with the spices for 5 mins.
- Scatter the parsley over, and serve with the smoked salmon and bread.