Recipe: Savoury Breakfast Platter

Catering to a morning crowd? This is a great breakfast combination for sharing.

Recipe: Extracted from The Revive Café Cookbook 8 by Jeremy Dixon

Makes: 4 serves

Tofu scramble:

2 teaspoons oil
2 cups courgettes (zucchini) sliced (around 2 courgettes)
200g (6oz) firm tofu crumbled
½ cup onion finely diced (around ½ onion)
¼ teaspoon turmeric powder
1 tablespoon savoury yeast flakes
1 teaspoon salt (or use black Himalayan salt which has an egg-like flavour)

Mushrooms:

2 teaspoons oil
200g (6oz) button mushrooms halved (around 2 cups)
½ teaspoon salt

Tomatoes:

1 teaspoon oil
200g (6oz) small tomatoes halved (around 2 cups)
½ teaspoon salt

pretend bacon strips
garnish: parsley finely chopped

METHOD

In a pot or pan sauté the oil, courgettes, tofu and onion for 10 minutes or until the onions and courgettes are soft. Stir in the turmeric, yeast
flakes and salt.

In a pot or pan sauté the oil, mushrooms and salt for 3 minutes or until the mushrooms are just cooked.

In a pot or pan sauté the oil, tomatoes and salt for 3 minutes per side or until soft.

Prepare the pretend bacon strips. 5 Place all ingredients on a large platter and garnish with parsley.

Tip: It is important to serve all items hot. You can either use multiple pots and pans. Or alternatively, keep each component warm in the oven while waiting to serve.

Smokey Maple Pretend Bacon Strips

This is a cool bacon alternative using tempeh. Use for savoury breakfasts or in sandwiches. You can store in the fridge for up to a week and use when needed.

Makes: 20 “rashes”

INGREDIENTS

1 tablespoon oil
120g (4oz) tempeh sliced thinly
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
½ teaspoon smoked paprika
pinch chilli powder
3 drops hickory smoke (optional)

METHOD

In a non-stick frying pan saute the oil and tempeh for 5 minutes or until soft.

In a bowl mix the remaining ingredients. Pour over the tempeh and saute for 5 minutes or until the maple syrup is caramelising (turning dark).

Turn the strips over carefully with some tongs and cook on the other side for 2 minutes.

The strips will get crispy on cooling. Be careful not to stack on each other while they are hot or they will stick to each other.

Recipe extracted from The Revive Café Cookbook 8 by Jeremy Dixon, Revive Concepts Limited, RRP $35.00.