This is a veganised version of the traditional Middle Eastern breakfast using scrambled tofu! Not only is this dish full of flavour and goodness with the aromatic tomatoes and sautéed peppers, it's easy to make and is the perfect addition to any weekend brunch. Serve with warm sourdough to soak up the sauce, and chilli ‘oil' made with cacao butter if you want to spice things up!
Middle Eastern and Moroccan
Did you know that Vegan Recipe Club is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.