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
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.
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.