Hi readers, I hope you’ve all had a great week! I spent a night at spa and had a wonderful time but it raised many questions for me about just how vegan my lifestyle really is. I found myself scrutinising every product used in the spa, and every item of food served to me. I see the fact that I am becoming more aware of products I encounter and use outside my home as a positive thing, but it can become uncomfortable. I have lifelong issues with social anxiety which over a long period of time I have learned to mask, but this often means I will keep quiet about something which is bothering me. I find requesting vegan food when there is none labelled on the menu very difficult, but am getting used to it with experience!
Unfortunately, during my stay at the spa there was a misunderstanding with my food order and I ended up with a Portobello burger without cheese but with a side of salad smothered in mayo. I’m not even sure if the sauce on my burger was dairy free, but I didn’t feel able to question the food having already had the lengthy discussion where I requested vegan food in the first place. In hindsight, I really wish I had spoken up because I was unable to enjoy the meal while I was unsure if it was really vegan. I now plan to write an email to the spa in question to make them aware of my concerns and make a few friendly suggestions as to how they could make the spa and restaurant more vegan friendly. Have you ever found yourself in a similar situation? How did you react? How do you feel about using products which may not be vegan outside your home?
Onto the recipe, which needs little introduction. I’ve written this recipe as a single serving, which is how it was created, and I hope it will be the first of many posted on the blog. If you want to serve more people, you can easily make a batch that will serve 4-6 people; simply use a 400g block of tofu, two 400g tins of chickpeas and double all the other ingredients in the recipe. Easy! This recipe is designed to be as accessible as possible; it’s quick, simple and almost all the ingredients are readily available in large supermarkets. Black salt is sold in Indian grocery stores. Whether you’re feeding yourself or your whole family, I really hope you give this fast and delicious lunch a try!
Check out this and other great recipes over at The Culinary Mama’s Veggie Wednesday!
Single Serving Tofu Scramble with Chickpeas and Olives
½ onion, peeled and finely chopped
½ tsp capers, drained and finely chopped
100g firm tofu, drained but no need to press
100g canned chickpeas, drained and rinsed
1 tsp corn flour (can also use egg replacer)
1 tsp sesame oil
½ tsp turmeric
½ tsp black salt (kala namak)
1 tbsp soy cream (optional)
1 tbsp lemon juice
Sea salt and black pepper
2 tbsp chopped fresh parsley
8 each green and black olives, quartered
- Place a medium saucepan over a medium heat, spray with olive oil and add onion. Saute for 4-5 minutes until golden. Add capers and cook, stirring often, for 1-2 minutes.
- Meanwhile, place the tofu in a large mixing bowl and mash with your hands. Stir in the chickpeas.
- In a small bowl, whisk the corn flour or egg replacer with 2 tbsp water, then add sesame oil, turmeric, black salt and soy cream if using, and mix well. Add to the tofu and chickpeas and mix everything together, then add it all to the onions and capers in the saucepan.
- Cook over a low heat for about 4-5 minutes until heated through, stirring often. Turn off the heat and stir in the lemon juice. Season to taste with salt and pepper and stir in the olives and parsley. Keep warm until ready to serve.
- Serving suggestions: serve on an English breakfast muffin, sliced in half and lightly toasted; serve as a sandwich filling on your favourite bread; serve with a jacket potato; serve with a simple side salad or in lettuce cups.