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.
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!
Mediterranean Tofu Scramble (serves 3-4)
- 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
- 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.
- 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).
- Crumble the tofu into the bowl of chickpeas. Aim for a mixture of small and larger lumps. Add the tahini mixture and mix well.
- 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.
- Add the chickpea-tofu mixture and cook, stirring often, for 4-5 minutes over a medium heat.
- Stir in the coconut milk and cook for a couple more minutes.
- 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.