What an exhausting long (it was a four day national holiday here within the UK) weekend this has been! We've got spent it nearly entirely doing wall preparation (3 days!!) and painting (1 day) our guest chamber and that we were dead individuals walking at the top of yesterday. After we ventured out for dinner last night, we have a tendency to we have a tendency tore thus tired that we were barely able to keep our eyes open.
It was very labor, however it paid off – the area already appearance 10 times higher and it’s not even finished however. We have a tendency to ar nearly finished the ceiling and therefore the walls (the third and final coat of paint goes on tomorrow), however the encircling boards and therefore the radiator can have to be compelled to wait till our guests leave, as we have a tendency to don’t need to poison them with paint fumes. My brother and his partner are visiting United States of America this Friday and, particularly once the weekend we’ve had, we have a tendency to ar very wanting forward to disbursal some quiet time with them. We've got not seen one another for ages and that they recently came back from some exciting travels, thus we have a tendency to cannot wait to catch up and listen to all they’ve been up to.
While Isadora Duncan and myself ar additional into sweet quite breakfasts, I do know that my brother particularly prefers a savoury brekkie. Thus I’ve been pondering what I may create him and this straightforward vegetarian breakfast bowl is what I came up with. It’s a dish that marries heaps of leftovers along and it isn’t worse for it.
I used already barbecued and cooled potatoes, that I pan-fried during a very little vegetable oil. I burn some cherry toms underneath a hot grill till they split open and have become jammy and delicious (beware as they keep perilously hot for ages!!). I limp some spinach that wasn’t recent enough to place during a dish any longer and at last created vegetarian disorganized eggs from some silky curd, tasteful with aromatics and witching black salt, that because of its high sulphur content, makes curd style like eggs.
It may sound terribly niche and fancy, however it’s a staple of Indian preparation, thus if you reside within the kingdom, a well-stocked Indian-run corner store may be a excellent place to urge it. whereas it’s known as black salt (or kala namak), it's soiled pink once ground up fine, thus keep your eyes open for that. This dish is filling, filled with different textures and flavours and super fast to place along. it'll create an amazing savoury breakfast or brunch and that I am hoping that it'll create our non-vegan guests happy.
INGREDIENTS :
- olive oil
- a bunch of cherry tomatoes on the vine
- 100 g / 3.5 oz baby spinach
- 1 large shallot, finely diced
- 1 garlic clove, finely diced
- 300 g / 10.5 oz silken firm tofu (I use Clearspring)
- 250 g / 9 oz cooked and cooled small potatoes, halved
- salt to taste
- black pepper, to taste
- ¼ tsp turmeric, adjust to taste
- ¼ tsp black salt (has eggy taste), adjust to taste
- ½ ripe avocado, cut in half
INSTRUCTIONS :
- Brush tomatoes with a little oil (keeping them on the vine if you can) and place them on a small baking tray. Stick them under a grill / broiler for 5-10 minutes, until their skins burst and the tops char a little. Season and set aside.
- Heat up 2 tsp of olive oil on a small frying pan. Place cold potatoes, cut side down on the hot oil and allow them to fry gently until nicely browned. Season with salt and pepper.
- Place spinach on another pan with a splash of water. Allow the spinach to wilt using gentle heat. Move it around the pan with a pair of tongs. Season and lift wilted spinach out of the pan, draining any excess water away.
- Heat up a tablespoon of oil in a pan (I reused the one I used to wilt the spinach) and fry diced shallot and garlic on a very gentle heat.
- Once shallot is translucent and garlic fragrant (but not browned), add the drained tofu. Smash it a little with the back of a spoon. Season with turmeric, black salt (it will give it eggy taste) and pepper.
- Divide all the elements (including the avocado) between two bowls and drizzle with extra olive oil if needed.
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