Wild garlic. Portobello. Scramble.
You could also just call it the best breakfast ever. In the world. Forever.
Saturday scramble is becoming a real thing here at home. I find myself looking forward to it all week long. You know, Saturday is already a great day, but with a breakfast tradition like this, it goes from great to f****** amazing.
Yeah, I said it.
But with little stars. So it’s cute.
Every Saturday I try to make a new scramble, and this one is the bomb. Look it…
Wild garlic & mushroom scramble;
• 200 grams of tofu / firm, not silken
• 200 grams of portobello mushrooms / or other variety
• 3-4 handfuls of fresh spinach
• 1 handful of wild garlic
• 1/2 of a red onion
And the flavourings;
• 1 teaspoon kala namak
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 pinch of turmeric, for colour
• Plenty of black pepper
Slice the mushrooms and red onion and cook in a bit of oil on a medium heat.
When the mushrooms have slightly browned, add the tofu by crumbling it between your fingers.
Add in the spices and give it a good mix.
Rip the wild garlic into smaller pieces and add along with the whole spinach leaves.
Cook until spinach has wilted slightly.
Serve warm with toasted bread. And maple glazed vegan sausages, if you love yourself.
Remember to share your #milkingalmonds creations on Instagram by using the hashtag. It’s kind of my favourite thing.