Mediterranean Tofu Scramble + Welcome!

Hello and welcome to Green Genie Recipes, thanks so much for stopping by! My name is Sara (pronounced Sara), and I’m a vegan living in Stoke-on-Trent, UK with my husband and two sons. If you want to learn more about me, take a look at my ‘About Me’ page!

Back in 2015, I blogged under the name The Green Genie. In fact, you can still see my old recipes at www.wordpress.com/greengenierecipes! The blog fell to the wayside when I got married and trained to be a teacher… I no longer work in teaching, but I do still cook and write recipes! So now I’m back to share more delicious vegan recipes for everyone to enjoy.

This dish is best served on a bagel, with a side of vegan bacon

To get us started, I’ve revamped a recipe from the old blog and I think you’ll agree that this version is on a whole new level! Tofu scramble is one of my favourite quick lunches and this one benefits from the gorgeous flavours of the Mediterranean. To complement the olives and capers of the old version, I’ve also added a dash of tahini and a few sundried tomatoes. This dish is best served on a bagel, with a side of vegan bacon, as shown above!

If you like what you see here, be sure to follow the blog and visit our Facebook page and Instagram profile!

A squeeze of fresh lime just before eating really adds the ‘wow’ factor

Mediterranean Tofu Scramble (serves 3-4)

Ingredients:

  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp cornflour (cornstarch) + 3 tbsp water
  • 1 tbsp tahini
  • 1/2 tsp turmeric
  • 1 tsp black salt (kala namak)
  • 400g can chickpeas
  • 400-450g pack firm tofu (pressed if needed, I use Tofoo brand, which doesn’t need to be pressed)
  • 1/2 cup (125ml) coconut milk
  • 40g kalamata olives (or any other type of olive you like), chopped
  • 40g sundried tomatoes, chopped
  • 1 tbsp capers, chopped
  • 1 lime, plus more lime wedges to serve (you can use lemons instead, if you prefer)
  • Salt & black pepper to taste

Method:

  1. Mix the cornflour and water in a cup or small bowl. Stir in the tahini (don’t worry if its a bit lumpy), turmeric and black salt.
  2. Drain and rinse the chickpeas. Shake off excess water and add to a large mixing bowl. Roughly mash with a potato masher (some of the skins will come off and that’s fine, there’s no need to discard them).
  3. Crumble the tofu into the bowl of chickpeas. Aim for a mixture of small and larger lumps. Add the tahini mixture and mix well.
  4. Heat the oil in a wok or deep-sided frying pan over a medium-low heat. Add the spring onions and garlic and cook, stirring often, for 2-3 minutes.
  5. Add the chickpea-tofu mixture and cook, stirring often, for 4-5 minutes over a medium heat.
  6. Stir in the coconut milk and cook for a couple more minutes.
  7. Stir in the chopped olives, capers and sundried tomatoes. Add the juice of one lime and season to taste with salt and black pepper. Serve on a toasted bagel with freshly cut lime wedges.

Published by Sara Walker-Phillips

Hi, I'm Sara (pronounced Sarah). I live in Stoke-on-Trent, UK with my partner Steve and my two sons, six-year-old Frankie and fourteen-year-old Connor, who has autism and severe learning difficulties. I am a huge food lover and have been vegan for five years.

4 thoughts on “Mediterranean Tofu Scramble + Welcome!

  1. Yum I love tofu scrambles and these flavours sound so great! Love the intro and excited for you and this now journey!

    Can I ask you a blog related question. Why did you decide to start a new blog versus just start posting on your old one. My blog also was halted for about 2 years but I just restarted. So just curious 🙂

    Like

    1. Thank you so much! Your recipes look fantastic! I started a new blog because I wasn’t happy with the photos on my old blog, but I’m keeping the old blog live for now so I can compare 🙂

      Like

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