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Vegan Bubble and Squeak with Scramble Tofu and Hollandaise SauceFeatured

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This Is Definitely Good Mood Food 

Would you like a quick and easy brunch recipe for your table? If yes, then I guess this dish will work for you. In fact in the UK Bubble and Squeak is one of the most popular brunch meals. It’s a favorite with many customers in traditional pubs, but also in restaurants as well, who will often put it on the basic lunch menu. Vegan Bubble and Squeak with Scramble Tofu and Hollandaise Sauce are so nice and easy to make as like Vegan Chick Pea and Artichokes Cake and it’s also up to you to experiment with ingredient combinations. Today I will show you my favorite bubble and squeak recipe, I made it once for my parents and they loved it especially my mom and she was watching me how I made it.

So let’s do it and let me know please how do you like it…

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Recipe:

Bubble and Squeak:

140g baby potatoes ( you can use baking potato as well)

15g carrots

40g baby broccoli

salt & pepper

1 large spoon of vegan butter (nut butter)

Tofu:

120g silk tofu

1/4 teaspoon of turmeric

salt & pepper

fresh chives ( up to you how much you use)

oil

Hollandaise Sauce:

128g cashews

3 tablespoons of fresh lemon juice

1 tablespoon dry yeast flakes

1 small teaspoon of turmeric

70ml of water

salt & pepper

few drops of cider vinegar

vegan butter (as you like) 1 or 2 large spoon

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Method:

Bubble and Squeak:

So first cook the potatoes so they are very well done and during cooking time, peel the carrots and grate them into a salad bowl. Also, chop the broccoli and add to the bowl along with the soft potatoes, salt, pepper, and butter. You can just use your hand to squeeze the ingredients together to make a very mushy consistency. Mold the mixture into a nice flat cake shape, or if you like, you can cook it as a kind of rustic crumble. Start to slightly pan fry both sides for 5 minutes each so it’s a light golden brown, and finally move the cake to the oven for 14 min,

Tofu:

So first, preheat a frying pan with oil, and just crumble the tofu with a fork or just use your fingers. Put inside your pan, and add salt, pepper, and turmeric. Cook till it’s a nice crispy consistency, and finally you can season with a chopped chive to your liking.

Sauce:

Make sure you soak the cashews in water first for around 4 hours before you start making this dish. Place the drained nuts in your food processor, and add the lemon juice, turmeric, yeast, cider vinegar, water, salt and pepper, and mix it all together to a smooth consistency.

Hopefully, I have given you all the information here and it’s not too confusing, but I’m happy to help if you have any questions, please just email me 🙂 Enjoy!

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