Savoury Vegan Breakfast Bowl

What associate exhausting long (it was a four day national holiday here within the UK) weekend this has been! We've spent it nearly entirely doing wall schoolwork (3 days!!) and painting (1 day) our guest sleeping room and that we were dead folks walking at the top of yesterday. Once we ventured out for dinner last night, we tend to we tend tore thus tired that we were barely ready to keep our eyes open.

Savoury Vegsan Breakfast Bowl

It was extremely labor, however it paid off – the area already appearance 10 times higher and it’s not even finished however. we tend to square measure nearly finished the ceiling and therefore the walls (the third and final coat of paint goes on tomorrow), however the encircling boards and therefore the radiator can have to be compelled to wait till our guests leave, as we tend to don’t need to poison them with paint fumes. My brother and his partner square measure visiting United States of America this Fri and, particularly when the weekend we’ve had, we tend to square measure extremely trying forward to defrayal some quiet time with them. We've not seen one another for ages and that they recently came back from some exciting travels, thus we tend to cannot wait to catch up and listen to all they’ve been up to.

While Isadora Duncan and myself square measure a lot of into sweet reasonably breakfasts, I do know that my brother particularly prefers a savoury brekkie. Thus I’ve been pondering what I might play him and this straightforward vegetarian breakfast bowl is what I came up with. It’s a dish that marries tons of leftovers along and it isn’t worse for it.

Savoury Vegan Breakfast Bowl

I used already lyonnaise and cooled potatoes, that I pan-fried during a very little vegetable oil. I burn some cherry toms below a hot grill till they split open and have become jammy and delicious (beware as they keep hazardously hot for ages!!). I stale some spinach that wasn’t contemporary enough to place during a dish any longer and eventually created vegetarian disorganised eggs from some slick curd, flavored with aromatics and sorcerous black salt, that thanks to its high sulphur content, makes curd style like eggs.

It may sound terribly niche and fancy, however it’s a staple of Indian preparation, thus if you reside within the UK, a well-stocked Indian-run corner store may be a great spot to induce it. Whereas it’s referred to as black salt (or kala namak), it's soiled pink once ground up fine, thus keep your eyes open for that. This dish is filling, jam-packed with different textures and flavours and super fast to place along. It'll create associate awing savoury breakfast or brunch and that I am hoping that it'll create our non-vegan guests happy.

Savoury Vegan Breakfast Bowl

  • olive oil
  • a bunch of cherry tomatoes on the vine
  • salt to taste
  • black pepper, to taste
  • 100 g / 3.5 oz baby spinach
  • 300 g / 10.5 oz silken firm tofu (I use Clearspring)
  • 250 g / 9 oz cooked and cooled small potatoes, halved
  • 1 large shallot, finely diced
  • 1 garlic clove, finely diced
  • ¼ tsp turmeric, adjust to taste
  • ¼ tsp black salt (has eggy taste), adjust to taste
  • ½ ripe avocado, cut in half

  1. Brush tomatoes with a little oil (keeping them on the vine if you can) and place them on a small baking tray. Stick them under a grill / broiler for 5-10 minutes, until their skins burst and the tops char a little. Season and set aside.
  2. Heat up 2 tsp of olive oil on a small frying pan. Place cold potatoes, cut side down on the hot oil and allow them to fry gently until nicely browned. Season with salt and pepper.
  3. Place spinach on another pan with a splash of water. Allow the spinach to wilt using gentle heat. Move it around the pan with a pair of tongs. Season and lift wilted spinach out of the pan, draining any excess water away.
  4. Heat up a tablespoon of oil in a pan (I reused the one I used to wilt the spinach) and fry diced shallot and garlic on a very gentle heat.
  5. Once shallot is translucent and garlic fragrant (but not browned), add the drained tofu. Smash it a little with the back of a spoon. Season with turmeric, black salt (it will give it eggy taste) and pepper.
  6. Divide all the elements (including the avocado) between two bowls and drizzle with extra olive oil if needed.

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