Hello, my lovelies!
Come join me this Sunday as I make my tofu scramble recipe! Call me biased but I think my version is way better than your standard tofu scramble. It’s creamy, rich, and has lots of eggy flavor.
If you want to cook along with me, grab the recipe here: https://rainbowplantlife.com/eggy-tofu-scramble/
The scramble is fantastic on its own or with toast, but my favorite way to serve it for weekend brunch is alongside spicy yogurt sauce, pita, and salad. Ingredients are below, and I’ll show you the method in the livestream.
And I’ll be answering all your burning questions, whether about cooking, veganism, or habits I use for more energy (the subject of my latest video!)
Can’t wait to see you there!!
xo,
Nisha
OPTIONAL INGREDIENTS FOR BRUNCH PLATE
*Yogurt Sauce & Chile Oil*
– 1 TBSP Aleppo pepper (or 1 to 1.5 tsp red pepper flakes)
– 2 TBSP extra virgin olive oil
– ½ cup (113g) unsweetened coconut yogurt
– 1 garlic clove, crushed with a press
– 2 to 3 tsp lemon juice
– ¼ teaspoon dried mint
– Sea salt + black pepper to taste
*Salad*
– 3 to 4 cups soft tender salad greens
– Reserved chile oil
– Lemon juice
– Sea salt and black pepper
*Pita bread and Za’atar for serving*
