I have an absolutely minging cold this week, the first illness I have really had since going vegan, years ago. It is one of those stupid lingerers that takes a week to fully hit you in the face. Last night I went for the tried and tested “grandpas medicine” but not even getting drunk could kill it. Therefore, only one thing could help (don’t you dare say rest and vitamin C you crazy fools) and that is of course a breakfast so spicy it scares the germs off with heat!
So I made the chipotle tofu scramble with that in mind. I have been meaning to do it for a while now. It is a fairly simple recipe, which is good because I am not in the frame of mind to be thinking up mind boggling recipes and I am certainly not able to write memorable blogs! Haha
The result though is great. The cold hasn’t been cured unfortunately but it certainly did help. Make sure you have some tissues nearby if you are eating this with a cold!
The only thing I want to note about the recipe is the use of sausage. If you can find a vegan chorizo or spicy Italian sausage or something, go with that. If you can get your hands on a Mexican sausage, like the Field Roast ones I used, then perfect, but to be honest, any vegan sausage will do as the spices and chipotle pepper will be more than enough…
- 500g firm tofu, drained and pressed
- 4 spicy vegan sausages (I used Field Roast Mexican Chipotle), pre-cooked
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red pepper (capsicum), diced
- 2 tomatoes, diced
- 1 chipotle pepper in adobo sauce plus 1 tbsp of the sauce
- 1 tbsp smoked paprika
- 2 tsp’s turmeric
- 1 tsp thyme
- 1/2 tsp garlic powder
- handful of daiya peppercorn vegan cheese
- salt and pepper
- 2 slices toast (use sourdough if possible)
- slices of lime, to serve
- optional: vegan sour cream to serve
- Start by cooking your sausages if you have not already, according to the package instructions and then cut into bite-size pieces
- Drain and press the tofu between some paper/kitchen towels
- Heat a large sauté pan over medium heat and add the oil
- Add the onions and peppers and fry for 5 minutes
- Crumble the tofu into the pan along with the paprika, turmeric, thyme and garlic powder and mix well, fry for a further 2 minutes
- Add the tomato, chipotle pepper and sauce and mix, fry for 2 minutes
- Add the daiya (or whatever cheese you are using) and mix. You can omit this is you like but I used it mainly as a binder
- Season with salt and pepper and get your toast on
- Serve with garlic rubbed sourdough toast and wedges of lime and vegan sour cream
- Get it into ya
Terry Callier “The Collected”
Hungover and ill.
This album perfectly balances out the insanity of the breakfast.