SafePlates

Ingredients

• 400g silken tofu
• 1 TL turmeric
• 1/2 TL kala namak (black salt)
• 2 EL nutritional yeast flakes
• 1 EL olive oil
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 handful fresh spinach
• Salt and pepper to taste
• 4 large apples (e.g. Boskoop)
• 2 EL raisins
• 1 TL cinnamon
• 1/4 TL ground cloves
• 2 EL maple syrup
• 1 EL margarine (vegan)

Instructions

1. Begin with the tofu scramble. Let the silken tofu drain for about 10 minutes to remove excess liquid, then crumble it with a fork. Add turmeric, kala namak and nutritional yeast flakes and mix well.
2. Heat the olive oil in a pan. Add the onion and bell pepper and sauté for a few minutes until softened. Add the crumbled tofu and cook everything together for about 5–7 minutes, stirring occasionally. Shortly before the end of the cooking time, fold in the fresh spinach and season with salt and pepper.
3. For the baked apples, wash the apples, remove the cores and place them in a baking dish. Fill each apple cavity with raisins, cinnamon, cloves and a little maple syrup. Place a small dollop of margarine on top of each apple.
4. Bake the apples at 180°C for about 20–25 minutes, until they are soft.
5. Serve the vegan brunch with the warm tofu scramble and the sweet baked apples.

Tip

Optionally, fresh herbs or nuts can be used as a topping.