Bubble & Squeak with Asian Vibes

I am so into having breakfasty brunch dishes that are outside the usual. This one was a hit with my flatties, we ate outside at the picnic table with the ducks, the water hens and the water dragon, a real family affair!


I had a bunch of greens in the fridge and other bits and bobs that really needed using up, so I threw them all together with some Asian flayvas & some tofu. I marinated the tofu, just for 15 minutes or so you can omit that step if you're in a hurry, but tofu loves marinating, so, I recommend taking the time to give it some love.



Bubble & Squeak Brunch

15 minutes to prepare, 10 minutes to cook, Serves 4


Tofu

250g Firm tofu

2 Tbsp Braggs Soy Protein

1 Tsp Garlic crushed

1 Tsp Ginger in chunky slices


Toss around in a bowl a couple of times and allow to marinate while you prepare everything else.


Vegetables

3 Tbsp Coconut oil

1 Tbsp Garlic minced

1 Tbsp Ginger minced

1/2 Red Onion Sliced thickly (I only had a half onion left, if you want more...go for it)

1/2 Sm Red Capsicum sliced .5cm thick

1/2 Sm Green Capsicum sliced .5mm thick

1 Head Broccoli chopped into florets (I use the whole stem, it's delicious!)

1/2 Bunch of curly kale (or any other green leafies you have handy)

10 Swiss brown mushrooms sliced thick

4 Tbsp Braggs Soy Protein

1 Tbsp Sesame OIl


Heat up a wide based pan with the coconut oil. Drop in the capsicums and the onions allow to saute for a few minutes then add the garlic, ginger and mushrooms. The mushrooms will absorp a lot of oil so at this stage you can add more oil or a little water or stock to keep things moving. Add the broccoli next and a little water to steam things up a bit, toss everything around and when the broccoli starts to soften, add the kale, soy protein and sesame oil. That's it. Pop it onto a serving platter & scatter with sesame seeds and fried shallots if you have them on hand, I also put a little ramekin of chill on the table for those that like it hot.


Enjoy.







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