I have nothing against tofu. Pan-fried, baked, blended into desserts – it’s all good. Tofu and I are definitely friends.
But tofu scrambles? Pass.
I’ve tried my fair share of tofu scramble recipes, and they’ve all ended up tasting like garlic-y or cumin-y mush. Maybe one day I’ll become a tofu scramble person, but – for now, at least – they’re just not for me.
Enter the polenta scramble! This is a delicious breakfast scramble that’s completely vegan and gluten-free and has no tofu. To me, it tastes like cornbread stuffing.
Of course, you don’t have to feel limited to the morning hours. Breakfast for dinner, anyone?
At the risk of sounding like an IKEA salesperson, this polenta scramble is incredibly ‘customizable’.
Don’t like eggplant? Use zucchini or broccoli.
Don’t have fresh parsley? Thyme, rosemary, cilantro or even basil would be great substitutes. Or you could try dried herbs (just reduce the amount significantly).
Feeling like Mexican food? Replace the parsley with cilantro, and add chili powder (or taco seasoning) to taste.
And you can serve it with nearly anything! I opted for broccoli, but you could serve it with toast, potatoes (either roasted or as part of a potato hash), other vegetables, beans, chili… so many options!
Before you know it, you’re Fyrkantig will become a Flärdfull.
(Uh, those are IKEA references)
Being a somewhat odd person, I’ve spent ages looking at polenta recipes, and cooking polenta. One of the best things I’ve discovered is this: While firm, scramble-able polenta can take a long time, it certainly doesn’t have to!
All you need to do is bring polenta, almond milk and water to the boil, reduce the heat to low, and cook for 3 – 5 minutes (stirring frequently). Then transfer it to a smallish dish, and spread it out (relatively) evenly:
Place in the freezer for 10 minutes.
Then invert onto a plate and cut into squares.
And voilà – your polenta is ready to scramble (or pan-fry or bake).
Easy! No half-an-hour cooking time or four-hour refrigeration necessary.
The only problem is that scrambled polenta is very addictive.
Trust me, I speak from lots of experience 🙂
Yes, I did eat that piece immediately after taking the photo. Hehe, all mine!
There’s one more thing I wanted to mention: Garlic and/or onion in your scramble. What do you think, yay or nay?
Personally, I just can’t stomach garlic or onion in the morning. But if you can’t imagine a breakfast scramble without those flavorsome bulbs, then add some finely chopped onion and/or minced garlic to the pan before adding the vegetables.
But if you turn up to the office and find everyone’s avoiding you, it’s not my fault. Better buy some breath mints.
- ½ cup polenta
- 1 cup almond milk
- ½ cup water
- ⅛ teaspoon salt
- 2 cups diced eggplant (approx. ½ an eggplant)
- ½ a red bell pepper, thinly sliced
- 1 carrot, peeled and chopped
- ¼ cup vegetable broth
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- In a saucepan, use a wooden spoon to mix together the polenta, almond milk, water and salt. Bring the mixture to the boil (stirring occasionally) – or at least to the point where a lot of bubbles surface.
- Reduce the heat to low and cook for 3 - 5 minutes, stirring frequently, or until the polenta is thick and creamy.
- Transfer to polenta to a small-medium rectangular dish (mine was 5x7-in). Spread the polenta evenly and place in the freezer for 10 minutes. Meanwhile, add a few shakes of salt to the diced eggplant. Set aside.
- Turn out the polenta onto a plate or cutting board. Slice into small cubes (approximately 1x1-inch each). Set aside.
- Preheat a skillet over medium heat. Grease well with cooking oil spray. Add the sliced bell pepper and carrot, and cook for 3 minutes, stirring occasionally with a spatula.
- Add the diced eggplant, and cook for 2 minutes. Pour in the vegetable broth and cook for 2 minutes, stirring frequently. (Don’t be surprised if there’s a lot of steam when you add the broth).
- Carefully use the spatula to fold through the polenta without breaking the cubes. Add the parsley and a few shakes of black pepper. Cook for 3-5 minutes, or until the polenta is warm and lightly browned. Taste for salt and pepper.
- Divide the polenta scramble between two plates (or bowls). Enjoy!