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As regular readers will know, I often team up with Laura Ashley to create recipes for their blog and my latest was inspired by their new harbour-themed collection. I decided to create a vegan “seafood” recipe and these mock crab cakes were the (super delicious) result! Click here to get the recipe. 

I was inspired by a few recipes I’ve seen that use artichokes to create that “meaty” texture and was amazed by how well it works in this recipe. I think artichoke is super underrated and I can’t wait to experiment more with it in creating some meaty vegan dishes.

Just simple, wholesome, plant-based ingredients make up these savoury cakes. Perfect for parties or snacking but can also be made into a main meal by serving with a salad or some chips.

Along with being vegan, these “crab” cakes are also gluten-free. I discovered that rice cakes actually make an amazing substitute for breadcrumbs and thats what I’ve used in this recipe. Simply blitz the rice cakes in a food processor or put them in a zip lock bag and crush with a rolling pin to create the crumbs. But you can, of course, just use shop-bought gluten-free breadcrumbs or just regular breadcrumbs if you don’t need it to be gluten-free.

Serve with some vegan mayo (now easy to find in most supermarkets and health food stores) with some fresh dill and lemon. So so delicious.

Click here to get the recipe!

Mock "Crab" Cakes

Click here for the recipe

The post Mock “Crab” Cakes (Vegan + GF) appeared first on Wallflower Kitchen.

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Thank you Freaks of Nature for sponsoring this giveaway! 

Veganuary 2018 is almost over! Who has taken part? The challenge, which involves trying out a vegan lifestyle for the month of January, seems to have been extremely popular this year and I’ve seen more people than ever getting involved. Which is great! I’m celebrating it’s success with a giveaway! Find out more at the bottom of this post…

Thankfully now, there are much more options to make the transition to a more plant-based diet a lot easier. Restaurants have more choices on the menu, supermarkets are now offering on-the-go lunches and ready meals AND wonderful puddings such as these delicious pots…

Freaks of Nature are an award-winning British mmemmpany who make tasty and indulgent puddings that are made purely from plants.

These pots are full of fruits, nuts, coconut, natural nectars and cacao but free from dairy, gluten, eggs, soya, white sugar, artificial additives and preservatives. Nutrition-packed so you can feel good about eating them and not guilty (not that you should ever feel guilty about enjoying dessert .)

I’ve been a fan of these puddings for a while but they have introduced some new flavours which I was very excited to try. And can confirm that they are all seriously incredible. My new favourite is the Choc & Awe flavour (pictured below). It’s sort of like a millionaire shortbread cheesecake in a pudding cup. YUM.

Other flavours include:

Cocoa Loco – a rich double chocolate ganache with a nut blend, sweetened with dates and finished with caramelised hazelnut clusters. Totally divine.

A fruity Mango Fandango – a creamy vanilla posset with coconut blossom nectar, served with a golden layer of coulis made with fresh passionfruit and sun drenched Indian Alphonso mangoes, all topped with chopped pistachios. Really nice for an after-dinner treat.

Strawberry Blonde – a strawberry “cheesecake” with a strawberry layer sandwiched between golden baked gluten-free oats and a creamy lemon topping.

Where to find them

Sounds amazing right? These puddings are available at 

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Sponsored by Tesco but all words and (honest) opinions are my own!

This Veganuary, Tesco launched their new ‘Wicked Kitchen‘ range of vegan ready meals and people are beyond excited about it! The call for more meat-free, vegan options has been heard and it’s now easier than ever to curb those pizza cravings, grab a quick ready meal for those lazy nights or find delicious wraps and sandwiches for work lunches.

This range was developed in collaboration with chef Derek Sarno (check out his BBQ Shroom Buns recipe I shared last year) who is on a mission to satisfy the demand for delicious but convenient vegan food.

Derek said “My aim from the start was to create recipes that would delight vegans and give them the options they craved, whilst also attracting meat-eaters and encouraging them to try plant-based foods. The flavours are well-balanced and layered with bold, intense, delicious flavours so that Wicked Kitchen can help even more people transition to a plant-based diet, as well as satiating the needs and wants of vegans.”

And he has certainly delivered.

The Wicked Kitchen Range:


Caponata Sourdough Pizza

BBQ Mushroom Sourdough Pizza

Ready Meals

Curried Cauli Onion Bhaji & Coconut Rice

Muay Thai Curry

Nana’s Mushroom Bolognese

Teriyaki Noodles

Naked Burrito

Veggie Pasta and Amazeballs

BBQ Beans and Mash

Gunpowder Potato Chana Masala

BBQ Butternut Mac

Salads, sandwiches & wraps

Rainbow Curry Bowl

Kung Fu Bowl

Moroccan-Inspired Bowl

Spicy Frijoles Wrap

Carrot Pastrami-Spiced Wrap

Smashin’ Pumpkin Falafel Sandwich

Hoi Sin Mushroom Wrap

Sweet Potato Pakora Wrap

Fiery Tofu & Slaw Sandwich

My thoughts:

So far, I’ve tried the two pizzas (Caponata Sourdough Pizza & BBQ Mushroom Sourdough Pizza) and three of the ready meals (Curried Cauli Onion Bhaji & Coconut Rice, Naked Burrito & Veggie Pasta and Amazeballs) and am very impressed.

My favourite of them all was the Caponata pizza which really curbed my pizza cravings and had a beautiful flavour and texture. It came with a sache of salsa verde sauce to add after it was cooked, which made it extra delicious. Much cheaper than takeaway pizza (just £4) and just as good – I reckon!

The ready meals were absolutely delicious and really focused on enhancing the natural vibrant flavours of the vegetables, instead of using artificial additives. My favourite of those was the Naked Burrito because of the perfect balance of flavours.


Really really impressed with what I’ve tried so far and cannot wait to get my hands on some of the wraps and sandwiches! It’s so exciting to have more vegan options available now and especially from somewhere as convenient as Tesco and something that uses whole, delicious ingredients. Find out all the details and view the full range here.

Where to Buy:

Available now in selected Tesco stores across the UK and online.

The post Tesco’s New ‘Wicked Kitchen’ Vegan Range Review appeared first on Wallflower Kitchen.

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I’m not usually a fan of salads. I normally prefer something warm or carb-y for lunch but this salad is an exception.

Flavourful squash (or sweet potato) and cauliflower, roasted with cumin and turmeric, mixed with quinoa, puy lentils, seeds, kale and radicchio (or red cabbage) – all mixed together in the most creamy, delicious tahini & garlic dressing.

PURE HEAVEN. Plus, t’s really healthy and packs a lot of plant-based protein too, making it a great post-workout meal or just a really nutritious and satisfying lunch.

The recipe below makes up a BIG bowl, giving you 4 large or 6 medium servings. So feel free to halve the recipe if you want something a bit smaller. You can keep it in a container in the fridge for up to 3 days – it might be best to keep the dressing separate, if you do this. Although, I’ve had no problems eating the leftovers mixed in dressing days later.

This salad does involve a bit of cooking but I promise it’s worth it for the taste and convenience of having 3 days of lunches sorted. Plus, if you want to use a shortcut, you can now buy cooked quinoa or lentils in packets at the supermarket which you can add straight into the salad.

Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

A super delicious salad with roasted vegetables, quinoa, lentils, kale & a creamy tahini dressing.

  • 1 tbsp olive oil
  • 1 butternut squash ((or 2 medium sweet potatoes) cubed)
  • 1 large head of cauliflower (cut into small florets)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • A pinch of salt and pepper, to taste
  • 250g / 1 1/3 cups cooked quinoa ((or 1/2 cup dry quinoa, cooked according to packet's instructions))
  • 250g / 1 1/4 cup cooked puy lentils ((or 1/2 cup dry lentils, cooked according to packet's instructions))
  • 150g / 1/3 lb kale ((chopped with stalks removed))
  • 1 radicchio ((or 1/2 small red cabbage) chopped)
Tahini & Garlic Dressing
  • 4 tbsp tahini
  • 1 tbsp balsamic vinegar
  • 4 tbsp boiled water
  • 1/2 tsp garlic powder
  • (optional) 2 tbsp nutritional yeast
  • (optional) 1 tsp miso paste
To make the salad
  1. Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.

  2. Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.

  3. Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves. 

  4. Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils. 

To make the dressing
  1. Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it’s too thick, stir in some more hot water. 

  2. Pour over the salad and use your hands to rub it into the leaves and mix it in well. 

  3. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein. 

  4. Serve and enjoy! Can be kept in a container in the fridge for up to three days. 

The post Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing appeared first on Wallflower Kitchen.

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Hope you all had a fantastic Christmas and are suitably stuffed after festive feasting?

I definitely am.

But today I’ve got a slightly healthier, more virtuous recipe that will still keep you feeling full and keep your tastebuds happy too! 

Earlier this month, Schwartz sent me some spices to cook with (you can find the recipe for the Christmas Muffins I made with them here) and I’m also sharing a recipe on their blog, which you can find via this link.

It’s a creamy, spiced porridge, topped with the most delicious, flavourful, sweet mulled fruit compote. Honestly one of the most delicious things I’ve tried! Totally obsessed with it now and definitely worth making as much as possible throughout the winter :-)

CLICK HERE for the recipe!

The post Spiced Porridge with Mulled Fruit Compote appeared first on Wallflower Kitchen.

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 Thank you Tenderstem® for sponsoring this recipe!

I love when a recipe so easy and simple can be this delicious.

If you’re looking for a seriously tasty side dish for Christmas or a dinner party, then you need to try this! It’s stress-free cooking and is ready in under 20 minutes, with minimal effort.

The contrast in textures between the soft mushrooms and the slight crunch of the Tenderstem®

combined with the sweet sour balsamic and salty, earthy garlic and soy sauce, treats your palate to some serious umami goodness.


Tenderstem® is a cross between broccoli and Chinese kale which results in a sweet and tender stem brassica.

I love broccoli but much prefer the taste and texture of Tenderstem®, especially in stir fries and salads. Because the stem is tender (hence the name) there is no need to chop or discard it – you can use the whole vegetable.

Have you tried it before? Get some more Tenderstem® cooking inspiration here.

This dish is also very easy to make gluten-free. Simply swap soy sauce for tamari sauce or coconut aminos (to make it soy-free and paleo diet-friendly).

Sautéed Tenderstem® with Garlic Balsamic Mushrooms - YouTube

Sautéed Tenderstem® with Garlic Balsamic Mushrooms

An easy and delicious side dish, vegan & gluten-free. 

  • 200 g Tenderstem®
  • 200 g chestnut mushrooms (sliced)
  • 2 tsbp vegetable oil ((such as light olive oil or coconut oil))
For the balsamic sauce
  • 2 tbsp soy sauce ((or tamari /coconut aminos for gluten-free version))
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves (minced)
  • salt and pepper (to taste)
To make the sauce
  1. In a small bowl or jug, mix together all the sauce ingredients. Taste and adjust, if needed and set aside. 

To cook the mushrooms & tenderstem
  1. Add the oil to a large sauté pan (with a lid but leave it off for now) on a medium-high heat. 

  2. Add the sliced mushrooms and cook for 5 minutes, shaking or stirring them every now and then. 

  3. Add in the sauce and stir to coat the mushrooms. Add the tenderstem, put on the lid and cook for 5 minutes.

  4. Serve and enjoy! This makes a wonderful side dish but can also be made into a main meal too. 

The post Sautéed Tenderstem® with Garlic Balsamic Mushrooms appeared first on Wallflower Kitchen.

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Thank you Schwartz for sponsoring this recipe!

Here we go… first official Christmas recipe of the year!

What do you do for Christmas morning breakfast? In my family we never have a “proper” breakfast because we’re too busy with presents and watching films on TV. So we normally have something that you can eat at the same time.

I tend to bake a batch of my Orange & Cranberry Scones or whip up some Vegan Pancakes with extra Christmas spices.

This year though, I’ve got the perfect breakfast treat… Christmas Morning Muffins!

These muffins are filled with Christmas flavours and are perfect for snacking on as you open gifts and watch Home Alone on the TV.

Schwartz Christmas Spices

To create this recipe, Schwartz sent me this cute advent calendar filled with a selection of their herbs and spices that are perfect for Christmas cooking.

I love how versatile these flavours are – you can use them for both sweet and savoury dishes, winter or summer and easily transform a dish with just a spoonful.

For this recipe, I’ve focused on cinnamon (with some extra mixed spices) that compliments the clementine and cranberries so well.

The smell of all these Christmassy spices still lingers in my kitchen as I type this :-)

What is your favourite festive flavour?

Christmas Morning Muffins - YouTube

Christmas Morning Muffins (Vegan)

Warm, comforting muffins filled with festive flavours such as cranberries, clementine and spices! Made without eggs or dairy. 

  • 250g g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 100 g light brown sugar
  • 1/2 tbsp ground mixed spice
  • 1/2 tbsp ground cinnamon
  • 1 tbsp ground flaxseed (mixed with 2 tbsp water)
  • 180 ml dairy-free milk
  • 3 clementines ((zest and juice))
  • 80 ml vegetable oil
  • 100 g dried cranberries
  • 50 g chopped walnuts
  1. Preheat oven to 180C / 350F and line a muffin tin with cupcake cases.

  2. In a large mixing bowl, stir together the flour, soda and spices.

  3. In a large jug, mix together the flax “egg”, milk, zest and juice and oil. 

  4. Add the wet ingredients into the bowl of dry ingredients and mix to combine. Stir in the walnuts and cranberries. 

  5. Divide mixture between 10 muffin cases and bake for 20 minutes or until completely baked in the middle (if you insert a toothpick into the centre and it comes out clean – it’s baked.) 

  6. Top with a sprinkling of extra sugar, if you wish and leave to cool before enjoying!

The post Christmas Morning Muffins appeared first on Wallflower Kitchen.

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Recently I had the very exciting opportunity to work with The Vegan Society, creating a cake recipe to start on the front cover of their magazine!

As you may know, it’s World Vegan Month so to celebrate, they were looking for a drool-worthy cake made with ordinary ingredients you can find in a supermarket. I couldn’t decide between chocolate and caramel so I combined the two with the addition of popcorn for decoration.

The Vegan magazine is free to all Vegan Society members and membership starts at just £2 month! You also get discounts in health food stores (including Holland & Barrett) so it’s definitely worthwhile. You can find out more by clicking here.

It was such an honour to have a recipe on their front cover and I’ve included a few extra recipes inside the magazine too. So if you’re a member, you might have already received the magazine in the mail – let me know if you try any of my recipes featured!

But now onto the recipe.

Admittedly, there are a few components to this cake so it is a bit time-consuming. But SO worth it. I swear.

And no, it is not healthy in the slightest. This is a special occasion cake that is filled with sugar and other “naughtiness” but it’s always a pleasure to indulge in something ridiculously decadent every now and then!

The cake is a chocolate sponge made in four layers, sandwiched and frosted with caramel-infused buttercream. Drizzled with extra caramel and decorated with toffee popcorn. It’s unbelievably delicious.

Chocolate Caramel Popcorn Cake (Vegan)

An incredibly indulgent and delicious celebration cake, perfect for celebrations!

For the chocolate cake
  • 375 g / 2/12 cups self-raising flour
  • 1/2 tsp baking powder
  • 350 g / 2 cups light brown sugar
  • 110 g / 1 cup cocoa powder
  • 120 ml / 1/2 cup vegetable oil ((sunflower or coconut oil work well))
  • 680 ml / 2 + 3/4 cup dairy-free milk
  • 2 tbsp apple cider vinegar
For the caramel sauce
  • Double batch of my "5 Minute Vegan Caramel Sauce" ((double the ingredients))
For the caramel buttercream frosting
  • 1/3 of the caramel sauce
  • 300 g / 1 + 1/3 cups dairy-free butter ((make sure it's a good tasting one! I recommend Vitalite or Earth Balance Buttery))
  • 300 g / 2 + 1/3 cups icing sugar
For the caramel popcorn
  • 1 small bag of popped salted popcorn (in a large bowl)
  • 100 ml / 1/3 cup + 2 tbsp water
  • 200 g / 1 cup white sugar
  • 1 tbsp dairy-free butter
To make the caramel popcorn
  1. You need to work quickly making this so have a prepared large flat baking tray ready to set the popcorn and all the ingredients to hand.
  2. Add the sugar and water to a large pot on a medium-low heat. Don’t stir but you can shake to stop it burning.
  3. Once the sugar turns a deep caramel colour, remove from the heat and add the tablespoon of dairy-free butter. It will bubble up, keep stirring until smooth.
  4. Then pour over the bowl of popped corn. Quickly transfer to the tray to set.
To make the chocolate cake
  1. Preheat the oven to 180C / 350F and grease and line two 8-inch cake tins.
  2. Mix all the dry ingredients into a large bowl, then whisk in the wet ingredients, leaving the apple cider vinegar til the last minute, as it will react with the rising agents to help make the cake fluffy and risen.
  3. Pour the batter equally between the two cake tins and bake for approximately 35 minutes or until a toothpick poked into the middle of the cake comes out clean.
  4. Once baked, leave to cool completely before removing from the tins. Then freeze the two layers for a few hours, so it’s easier to trim.
  5. Remove from the freezer and trim the tops to make them even. Now slice each layer in half, length-ways, to create four cake layers.
To make the caramel sauce
  1. Follow instructions from my “5 Minute Caramel Sauce” recipe
To make the caramel frosting
  1. Whisk the dairy-free butter in a large mixing bowl, adding the icing sugar a small bit at a time.
  2. Then whisk in the caramel sauce, working whilst the sauce is still warm and at a pourable consistency to stop it from hardening.
To assemble the cake
  1. Add buttercream to the top of the first cake layer and sandwich together with the next layer, repeating and covering all layers with a generous dollop of the buttercream.
  2. Then frost the outside of the cake, starting with a thin crumb layer before adding a more generous coating.
  3. When the caramel sauce has cooled but is still a thick, pourable consistency, pour over the top of the cake, letting it run down the sides.
  4. Pile the popcorn on top and pour more caramel over to keep it in place.
  5. Leave in the fridge for a few hours to set and keep fresh, before serving.

The post Chocolate Caramel Popcorn Cake (Vegan) appeared first on Wallflower Kitchen.

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*REPOST* Originally published February 19th 2014. Updated with new photos + video. 

I’m in the process of re-visiting some old recipes and giving them a re-vamp with some new photos and video instructions so you might see some familiar recipes resurfacing every now and then!

This recipe I first posted three years ago and is still one of my staple favourites. It’s just SO easy to make and packs in so much flavour and nutrition.

The heat in this vegetarian chilli really hits the spot. Just looking at it makes me feel better with all those warm, bright colours and inviting textures.

It’s frugal, super-nutritious and even meat-lovers will enjoy this as the sweet potato is so flavourful, filling and satisfying that they won’t miss the meat.

This dish is:

  • Vegan + dairy-free
  • Gluten-free + grain-free
  • Nut-free
  • Soy-free
  • Frugal
  • Easy to make + freezes well
  • Sweet Potato & Kale Chilli - YouTube

    Sweet Potato & Kale Chilli

    A winter warming vegetarian chilli, packed with delicious flavours and healthy ingredients!

    • 2 medium sweet potatoes (peeled and chopped into 1 inch cubes)
    • 1 tbsp olive oil
    • 1 onion
    • 2 garlic cloves (minced)
    • 1 red chili (finely chopped)
    • (Optional) 1/2 tsp cayenne pepper (- for extra heat)
    • 1/2 tsp ground cinnamon
    • 1 tsp ground cumin
    • 1 x 400g tin kidney beans (drained and rinsed)
    • 1 x 400g tin chopped tomatoes
    • 2 large handfuls of kale
    • Salt & pepper (, to taste)
    1. Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
    2. Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
    3. Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
    4. At the last minute, add the kale. Don’t over cook it, just let it wilt slightly so it retains colour and texture.
    5. Season with salt and pepper and enjoy!

    A few reader remakes:
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    I’ve been vegan for four years now and have only just started appreciating tofu…

    Previously, I believed it to be a tasteless, ugly and generally off-putting but turns out I just hadn’t tried the right recipes. Now I am a total convert! Tofu for breakfast, tofu for lunch, dinner and even desserts!

    One of my favourite ways to eat tofu is to make it into a “scramble” which I am sharing the recipe for today. PLUS, I’ve also got a giveaway – scroll down to the bottom of the post for details!

    Tofu scrambles are a really super easy way to use tofu, get some extra protein and is delicious served with mixed veggies or just piled on top of some toast or in a wrap.

    My version is more like an alternative to scrambled eggs and I think it works really well as a replacement. To achieve this, I use black salt (aka ‘kala namak’) which has a natural sulfur/eggy flavour and a generous dollop of a vegan buttery spread.

    Using a good tasting vegan butter (I recommend Vitalite, Flora Freedom or Earth Balance Buttery) really transforms this into a recognisable scrambled egg flavour. You can, of course, use olive oil if you prefer but I urge you to find a good tasting buttery spread if you want that classic scramble flavour!

    When it comes to “eggy” dishes, I usually turn to chickpea flour. For example, my Spanish Omelette recipe, which I make almost every week! But now I’m convinced tofu might take the lead when it comes to scrambles.

    This scramble is:

    • Vegan and dairy-free
    • Naturally gluten and grain-free
    • High in protein
    • Quick and easy
    • Delicious and versatile
    • Easy Tofu Breakfast Scramble - YouTube

      Tofu Breakfast Scramble

      A delicious, protein-rich alternative to scrambled eggs. Add your favourite veggies, serve on top of toast, with vegan sausages or in a wrap for breakfast on-the-go!

      • 1 block (approx 400g) firm tofu ((drained and pressed – see notes))
      • 1 1/2 tbsp dairy-free butter ((use 1 tbsp olive oil, if you prefer))
      • 1/2 tsp black salt ((or 'Kala Namak' – see notes))
      • 2 tsp ground turmeric
      • 1/4 tsp ground black pepper
      • (Optional) 1/4 cup / 60ml dairy-free milk ((unsweetened) – If you want a softer, creamier scramble)
      To serve:
      • (Optional) fresh chives (chopped)
      • ground black pepper
      1. Once your tofu has been pressed, chop and crumble it into small pieces. 

      2. Add the dairy-free butter to a large skillet or frying pan on a medium heat. 

      3. Tip in the crumbled tofu and add the seasonings. Cook for 5-7 minutes until heated through. 

      4. (Optional) add in the dairy-free milk if you want a softer, creamier scramble and cook for a further minute. 

      5. Serve! I love to add chopped chives to mine, for a finish touch. 

        This scramble is delicious mixed in with veggies, put in a wrap, on top of toast or as part of a “Full English” with vegan sausages, grilled tomatoes & mushrooms. 

      It’s recommended to press the tofu first to get rid of any extra water and prevent the scrambled from turning soggy. If you don’t have a tofu press, you can simply sandwich the block between two plates and add some heavy books on top. Leave for a few hours or overnight. 

      The black salt really helps give this dish an “eggy” flavour but if you can’t get hold of it, just use regular salt. It’s still delicious! 

      If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen

      The Giveaway (UK only)

      Tofuture are offering one lucky winner a Tofu Press (RRP £25) which is an essential for vegans and tofu-lovers!

      Enter via the widget below. If no widget appears, please use this link (but don’t share this link elsewhere.) T&Cs at the bottom of the widget.

      Win a ‘Tofuture’ Tofu Press!

      The post Tofu Breakfast Scramble + Giveaway! appeared first on Wallflower Kitchen.

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