Ingredients

2 cups/150 g fresh shiitake mushrooms
10 oz./300 g fresh tofu, mashed with a fork
4 tablespoons olive
4 tablespoons water
1 cup/120 g onions sliced into thin half-moons
1 teaspoon dark sesame oil
2 teaspoon dried basil or 2
2 teaspoon sea salt
3 oz./85 g trimmed tablespoons chopped fresh basil asparagus, sliced diagonally at the bottom
Freshly ground black pepper
2 tablespoons tamari
2 teaspoon ground turmeric
Toasted bread
Salad (optional)
Let’s face it, when you have a hangover if you start to think too deeply about what an egg actually is, it’s enough to turn even the strongest of stomachs. That’s why vegans are onto something by using tofu to create a dish that looks and tastes very similar to scrambled eggs. Actually, way better...

Instructions

1.Cut the mushrooms in half lengthwise, then into thinner wedges. Add the olive oil, onion, and salt to a wok or skillet/frying pan and sauté briefly over a medium heat, stirring energetically to prevent sticking.
2.Add the mushrooms, asparagus, tamari, and turmeric, and stir with two wooden spoons.
3.When the mushrooms have soaked up a bit of tamari, turn up the heat, add the tofu, and stir for another 1-2 minutes.
4.The scramble should be uniformly yellow in color. At this point you can add the water to make the scramble juicy, and continue cooking for a couple more minutes.
5.However, whether you need water or not depends on how soft your tofu was to begin with-softer types are moist and don't need any water at the end of cooking.
6.Mix in the sesame oil and basil, season to taste with pepper, and serve warm, with a nice salad and a few slices of toasted bread. 14:

Let’s face it, when you have a hangover if you start to think too deeply about what an egg actually is, it’s enough to turn even the strongest of stomachs. That’s why vegans are onto something by using tofu to create a dish that looks and tastes very similar to scrambled eggs. Actually, way better than scrambled eggs!

Leave a Reply

Your email address will not be published.