2016 marks my first Christmas as a vegan, and dear Lord was it good! After opening a stocking full of vegan delights and sipping a cup of strong black coffee, a brunch of tofu scramble, onion, roasted sweet potato and garlic spinach (inspired by Minimalist Baker’s recipe) was masterfully thrown together.
The recipe is so simple – cosy, filling and relatively quick.
For our slightly different version of Minimalist Baker’s recipe, grab these ingredients and follow these steps:
- 220g extra firm tofu
- 1 large sweet potato, cut into disks/big bites
- 2 Tbsp melted coconut oil, divided
- 3 tsp curry powder, divided
- 1 tsp paprika
- 1/2 tsp each sea salt + black pepper, divided
- 1 white onion, sliced into strips lengthwise
- 2 Tbsp fresh coriander (can use parsley instead), plus more for serving if desired
- 1/8 tsp ground turmeric
- 1 bag spinach
INSTRUCTIONS (partially taken from Minimalist Baker)
- Preheat oven to 200 degrees c, and press the excess moisture out of tofu using either a tofu press or heavy books (wrap tofu in towels first).
- Set tofu aside and season sweet potatoes with 1/2 Tbsp oil, 1 tsp curry powder, 1 tsp paprika, and a pinch each salt and pepper. Toss to coat.
- Season onion with 1/2 Tbsp oil, 1/4 tsp curry powder, and a pinch each salt and pepper. Toss to coat.
- Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. Test that the sweet potatoes are fork tender & onions are caramelised. Remove from oven and set aside.
- While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. Season with fresh coriander (or parsley), turmeric, and a large pinch each salt and pepper. Set aside.
- Once the potatoes and onions are nearly ready, heat a large pan over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp curry powder. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from pan and set aside.
- Add remaining splash of oil to the skillet and add spinach. Season with a pinch of salt and pepper, 1 tsp curry powder, and toss to coat. Sauté, stirring frequently, to wilt the spinach – won’t take long at all!
- Place spinach to one side of the pan and add tofu back in to warm.
- To serve – divide the spinach between 2 plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped coriander (or parsley) and dig in! For extra flavor, season with a dash of Sriracha.
As it was Christmas, we enjoyed our brunch with a large glass of prosecco before starting the prep for our vegan appetisers.
We decided to go for something we’d never tried before – polenta squares topped with thyme mushrooms.
We were really surprised at just how simple these were to make – they were quick, cheap & required very few ingredients.
INGREDIENTS (serves 2-3 if you’re really hungry)
- 200-250g ready to eat polenta (we used Sunita’s Organic Polenta Block)
- Bunch of fresh thyme
- 2 tsp olive oil, divided
- 2 tsp balsamic vinegar
- 2 garlic cloves, minced & divided
- 200g mushrooms, cleaned and chopped
- Salt & pepper to taste
- Preheat oven to 200 degrees c. Grease baking train with a little olive oil.
- Cut your polenta into medium-sized squares (see photo below), marinade with olive oil, salt, pepper, 1 minced garlic clove, even sprinkle of thyme. Place on baking sheet and bake for 25-30 minutes (or until crisp and golden-brown).
- When the polenta is nearly done, heat 1 tsp olive oil in a pan. Once hot, add your chopped mushrooms, balsamic vinegar, 1 minced garlic clove, 1 tsp thyme leaves, salt and pepper. Cook until soft, browned and almost caramelised.
- To serve, top the polenta squares with the thyme mushrooms and enjoy!
I sadly failed to take many good photos of our Christmas dinner, but it consisted of:
- Vegan pigs in blankets (Linda McCartney sausages, chopped, and wrapped in puff pastry)
- Mini roast potatoes
- Minty peas
- Vegan stuffing balls
- Roasted brussels sprouts with lemon thyme dressing
- Vegan gravy
Our vegan Christmas ‘cheat’ products:
If you’re also ever in need of a fab brussels sprouts recipe, look no further than Cook Vegan’s:
I’ll be posting a mega blog post on all the vegan edible treats I got this Christmas, so make sure you stay tuned!