What an exhausting long (it was a four day Bank Holiday here in the UK) weekend this has been! We have spent it almost entirely doing wall prep (3 days!!) and painting (1 day) our guest bedroom and we were dead people walking at the end of yesterday. When we ventured out for dinner last night, we were so tired that we were barely able to keep our eyes open.
It was really hard work, but it paid off – the room already looks ten times better and it’s not even finished yet. We are nearly done with the ceiling and the walls (the 3rd and final coat of paint goes on tomorrow), but the skirting boards and the radiator will need to wait until our guests leave, as we don’t want to poison them with paint fumes. My brother and his partner are visiting us this Friday and, especially after the weekend we’ve had, we are really looking forward to spending some relaxing time with them. We have not seen each other for ages and they recently returned from some exciting travels, so we cannot wait to catch up and hear all they’ve been up to.
While Duncan and myself are more into sweet kind of breakfasts, I know that my brother especially prefers a savoury brekkie. So I’ve been thinking about what I could make for him and this simple vegan breakfast bowl is what I came up with. It’s a dish that marries a lot of leftovers together and it isn’t worse for it.
I used already cooked and cooled potatoes, which I pan-fried in a little olive oil. I charred some cherry toms under a hot grill until they split open and became jammy and delicious (beware as they stay dangerously hot for ages!!). I wilted some spinach that wasn’t fresh enough to put in a salad anymore and finally made vegan scrambled eggs from some silken tofu, flavoured with aromatics and magical black salt, which due to its high sulphur content, makes tofu taste like eggs.
It may sound very niche and fancy, but it’s a staple of Indian cuisine, so if you live in the UK, a well-stocked Indian-run corner store is a great place to get it. While it’s called black salt (or kala namak), it is dusty pink when ground up fine, so keep your eyes open for that. This dish is filling, full of contrasting textures and flavours and super quick to put together. It will make an awesome savoury breakfast or brunch and I am hoping that it will make our non-vegan guests happy.
PS: If you make my savoury vegan breakfast bowl, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!