Scrambled tofu on fried bread

Feb 5, 2020 | 0 comments

First – I’m sorry for the lack of home reno updates recently! I’ve received so many kind messages from you guys the last few weeks, and it’s amazing to see how well-received the first episode in the series was when I shared the before/after process of our bedroom. But the truth is, we’ve actually (on purpose) chosen to slow things down for a little while during the past 1,5 months. We’re finishing up small tasks in the part of the house that is nearly done (bedroom, bathrooms, hallway and kitchen). But we’ve just had to pull the plug a little, to regain some strength to move on. But I’ll keep you updated when we start working on the livingroom, I promise!

Anyway, a couple weeks back we started a new season of dog training with Oskar, and when we came home around lunch time I did a bit of a “empty-the fridge” attack. I love coming up with new dishes based on whatever leftovers we might have in the fridge, and often I find that the dishes that we make when we base it on whatever we might have and what we feel like eating, something quite magical happens. And the dish we came up with this time, oh boy! I’ve outdone myself, haha.

Først og fremmest – jeg beklager virkelig at mine “home reno” updates er gået lidt i stå på det seneste! Jeg har fået så mange søde beskeder af jer de sidste par uger, og det er virkelig dejligt at se hvor godt I tog imod den første før/efter af vores soveværelse. Men sandheden er den, at vi faktisk (med vilje) er gået lidt i stå her den sidste 1,5 måneds tid. Vi går p.t. og nusser lidt om de små sidste ting i de rum vi er færdige med (soveværelse, køkken, badeværelser og entre). Vi har bare lige haft behov for, at trække vejret lidt inden vi tager det næste ryk og går igang med stuen. Jeg skal dog nok holde jer opdaterede!

Anyway, for nogle uger siden startede vi op til hundetræning med Oskar igen, og da vi kom hjem derfra omkring frokosttid lavede jeg lidt et “tøm-køleskabet” attack. Jeg elsker at finde på nye retter med de ting vi nu har tilovers, for ofte kommer der noget sygt lækkert ud af det, når man lader det man har lyst til og det man har tilovers, styre slagets gang. Og følgende ret er altså blevet lidt af et hit herhjemme!

You need:

Some nice bread (preferably whole grain – we used Pågen Lingon, which is kind of a guilty pleasure for us)
Tofu (alternative to eggs, if you are vegan or prefer to do without. But you can also use eggs)
3-4 small potatoes grated
3-4 carrots grated
1 onion sliced in half, and then sliced in thin strips
Rocket salad for topping
Maybe some extra fresh greens on the side if you’ve got any leftovers you need to eat

Start grating the carrots and the potatoes, and then slice the onion. Fry it on a frying pan with some coconut- or olive oil. Sprinkle with salt, pepper and maybe some rosemary or thyme if you have it. Put it onto a plate once it’s done. Add a bit more oil to the pan and break the tofu over it, so it looks like scramble eggs. Fry until slightly golden and sprinkle with salt, pepper and maybe some curry or turmeric. This is just to give it that slightly yellow color, so it looks like eggs but you can skip this step of course. Push the tofu to the side of the pan, add more oil and place a few slices of bread onto the pan. Let them fry for a couple minutes on each side. If you’d rather make the dish with eggs I usually whisk the eggs together, pour them onto the pan and place the slices of bread right into it. Let it fry for 2-3 minutes, and then flip the bread/eggs. The eggs will stick to the bread like this, and it’s so good!

Take the bread of the pan, top with fried veggies, tofu (if you’re making that version) and rocket salad. I like topping the whole thing with a bit of chili mayo too. Because chili mayo is life, and we can’t live without it in our fridge…

Du skal bruge:

Noget lækkert brød (gerne groft – vi brugte Pågen Lingon, som er lidt en guilty pleasure hjemme hos os)
Tofu (alternativ til æg, hvis man er veganer eller gerne vil skære ned på animalske produkter. Men æg kan også sagtens bruges)
3-4 små kartofler revet
3-4 gulerødder revet
1 løg halveret og skåret i strimler
Rucola til topping
Evt. andet friskt grønt du skal have spist

Start med at rive gulerødder og kartofler samt skære løget ud. Steg det sammen på en pande med lidt kokos- eller olivenolie. Krydr med salt, peber og evt. rosmarin eller timian. Skrab det over på en tallerken når det er færdigt. Kom evt. lidt mere olie på panden. Herefter bryder du tofuen ud på panden så det ligner røræg, og steger den til den har taget lidt farve. Krydr med salt, peber og evt. lidt gurkemeje eller karry for at få det der gule “røræg” agtige udtryk. Det er mest for syns skyld dog, så det kan sagtens udelades. Skub tofuen lidt til side, tilføj lidt mere olie og steg brødet på begge sider i midten af panden i et par minutter. Hvis du hellere vil lave retten med æg, så plejer jeg faktisk at piske æggene sammen, hælde dem på panden og lægger så brødet oveni æggemassen. Sådan lidt ligesom arme riddere. Så lader du det stege 2-3 minutter, vender brødene og steger dem på den anden side. Så klistrer ægger ligesom fast til brødet, og det er super lækkert!

Tag brødene af panden, top med de stegte grøntsager, tofu (hvis du laver dén version) og rucola. Jeg topper som regel det hele med lidt chili mayo til sidst. Fordi chili mayo kan altså spises på alt, og det er ganske enkelt uundværligt i vores køleskab…

Voila! This is such a lovely, fulfilling lunch, but you can of course also eat it as dinner. The potatoes, onions and carrots make the whole thing into sort of like a rosti, and it’s just so good. Morten and I actually talked about how perfect this would be for a family brunch or lunch. You could also make the “rosti” and then just serve it as a side dish to whatever else you might serve. It is also a perfect, more healthy version of a hangover breakfast I think! Tofu is by the way a lovely, plant-based alternative to eggs because it contains so much protein.

Voila! Det er simpelthen sådan en skøn og mættende frokost, men kan selvfølgelig også sagtens laves som aftensmad. Kartoflerne, løg og gulerødderne danner ligesom en form for røsti, og det smager bare så godt. Jeg snakkede faktisk med Morten om, at hvis man får familien til frokost eller brunch engang, så kunne man sagtens lave noget lignende. Måske bare servere “røsti” blandingen for sig, som en lille ret ved siden af hvad man ellers serverer. Det ville også gøre sig udemærket, som en mere sund udgave af en omgang tømmermænds morgenmad! Tofu er iøvrigt et lækkert, plante-baseret alternativ til netop ting som æg, fordi det indeholder en del protein.

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