Restaurants›Essex Restaurant›Essex Vegan Scramble Recipe

Essex Vegan Scramble Recipe

Inspired by Essex Restaurant
Time40m
Serves4

Tofu Scramble | Soy Cheese | Tortilla Crisps Pico de Gallo | Kale-Shiitake-Black Bean Hash

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Ingredients

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Tofu Scramble

Pico de Gallo

Kale-Shiitake-Black Bean Hash

Tortilla Crisps

Method

Tofu Scramble

1

Prepare Tofu

Press the tofu to remove excess moisture, then crumble it into a bowl.

2

Cook Tofu

In a skillet over medium heat, add olive oil. Once hot, add crumbled tofu, turmeric, nutritional yeast, garlic powder, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally.

3

Add Soy Cheese

Stir in the soy cheese and cook for an additional 2-3 minutes until melted and heated through.

Pico de Gallo

4

Mix Ingredients

In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Stir well and set aside.

Kale-Shiitake-Black Bean Hash

5

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.

6

Add Remaining Ingredients

Stir in the shiitake mushrooms, kale, black beans, salt, and black pepper. Cook for about 8-10 minutes, or until the kale is wilted and mushrooms are tender.

Tortilla Crisps

7

Prepare Tortillas

Preheat oven to 350°F (175°C). Cut corn tortillas into triangles.

8

Bake Crisps

Toss tortilla triangles with olive oil and salt. Arrange on a baking sheet and bake for 10-12 minutes, or until crispy.