Organic Scrambled Tofu with Smoky Aubergine 'Facon' (vegan bacon)

Ingredients:

For the Smoky Aubergine 'Facon':

• 1 medium organic aubergine (eggplant), about 300-350g, thinly sliced into rounds or strips

• 2 tbsp organic tamari or soy sauce

• 1 tbsp organic maple syrup or agave nectar

• 1 tbsp organic apple cider vinegar

• 1 tsp smoked paprika

• 1/2 tsp liquid smoke (optional, but highly recommended for authentic 'facon' flavor)

• 1/4 tsp black pepper

• 1 tbsp organic extra virgin olive oil (or neutral oil like sunflower)

For the Organic Scrambled Tofu:

• 400g organic firm or extra-firm tofu, pressed to remove excess water

• 1 tbsp organic extra virgin olive oil

• 1/2 organic red onion, finely diced

• 1 clove organic garlic, minced

• 1/2 organic red bell pepper, finely diced (optional, for color and sweetness)

• 1/4 tsp organic turmeric powder (for color)

• 1/4 tsp black salt (kala namak) (optional, but gives an eggy flavor)

• Pinch of smoked paprika

• 2 tbsp organic nutritional yeast

• 2-3 tbsp organic plant-based milk (e.g., soy, almond, oat)

• Sea salt and black pepper to taste

• 2 tbsp organic fresh chives or parsley, chopped, for garnish

Equipment:

• Baking sheet

• Large non-stick frying pan or cast iron skillet

• Fork or potato masher for tofu

Instructions:

1. Prepare the Smoky Aubergine 'Facon': Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. In a shallow dish or bowl, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, liquid smoke (if using), and black pepper. Add the thinly sliced aubergine to the marinade, tossing gently to ensure all pieces are coated. Let it sit for at least 10 minutes (or longer if you have time). Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the marinated aubergine slices in a single layer (you may need to do this in batches). Cook for 3-5 minutes per side, until browned and slightly crispy. Alternatively, bake the aubergine: Arrange the marinated aubergine on the prepared baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway, until tender and slightly crispy. Keep an eye on it to prevent burning. * Once cooked, set the aubergine 'facon' aside. It will crisp up more as it cools.

2. Prepare the Organic Scrambled Tofu: While the aubergine is cooking, prepare the tofu. Using your hands or a fork, crumble the pressed tofu into a bowl. Don't worry about perfect uniform pieces; some larger chunks add texture. In a small bowl, whisk together the turmeric, black salt (if using), smoked paprika, nutritional yeast, and plant-based milk. This is your "egg" seasoning mixture. Heat 1 tbsp olive oil in the same large non-stick frying pan (or a separate one if you're multi-tasking) over medium heat. Add the finely diced red onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and diced red bell pepper (if using). Sauté for another 2-3 minutes until fragrant and slightly tender. Add the crumbled tofu to the pan. Stir well to combine with the vegetables. Pour the "egg" seasoning mixture over the tofu. Stir continuously for 5-7 minutes, breaking up any large clumps and allowing the tofu to absorb the flavors and heat through. The turmeric will give it a lovely yellow color. Continue to cook until the tofu is heated through and has a scrambled egg-like consistency. * Taste and adjust seasoning with sea salt and black pepper as needed.

3. Assemble and Serve: Divide the scrambled tofu between serving plates. Top generously with the smoky aubergine 'facon'. Garnish with fresh chopped chives or parsley. Serve immediately with toast, avocado, or a side salad for a complete vegan breakfast or brunch.

Tips for Success:

• Pressing Tofu: Don't skip this step! Removing excess water from the tofu helps it absorb flavors better and achieve a more scramble-like texture. Wrap the block in paper towels and place something heavy on top for at least 20-30 minutes, or use a tofu press.

• Black Salt (Kala Namak): This sulfurous salt is key for a truly "eggy" flavor in scrambled tofu. It's available at most Asian grocery stores or online.

• Crispy 'Facon': Don't overcrowd the pan or baking sheet when cooking the aubergine. Cook in batches if necessary to ensure it gets nicely crispy.

• Variations: Feel free to add other vegetables to your scramble, like mushrooms, spinach, or kale. A dash of hot sauce can also be a nice addition.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.