Vegan ‘NOT smoked salmon scramble’

Among the new gadgets I discover at Deborah Durrant’s Taste course was the cold smoking gun.

A very simple device but effective.

At the course, we used the smoke gun to smoke some marinated veggies, namely moolie and carrots.

I was quite taken with how much the carrots now resembled smoked salmon!

Using the cold smoke gun

While in UK, I purchased a smoke gun, as they were not particularly expensive.

In my carnivore days, one of my favourite breakfasts was smoked salmon and scrambled eggs on toast.

This inspired me to attempt a vegan look alike dish.

I thinly shredded some carrots, marinated them in oil, lemon juice, smoked salt and pepper for a while and then gave them the smoke gun treatment.

Some NOT smoked salmon

For the scramble, I used my own tofu scramble recipe –

Ingredients:

1 block plain tofu
2 t tamari
1 t turmeric
1 large onion finely chopped
2 cloves garlic finely chopped
a little olive oil
black pepper and sea salt to taste

Method:

Squeeze out any excess water in the tofu
Crumble the tofu in a bowl
Add the turmeric and tamari and mix well
Saute the onion and garlic lightly in the oil for a short while.
Add in the tofu mix and heat through, stirring continually.

For the final dish, I toasted some rye bread, spread some tofu scramble on top and added a few slivers of the ‘NOT smoked salmon’

Delicious!

No, it wouldn’t fool a carnivore from a flavour or texture point of view, but certainly might make them take a second look.

Bon apetit.

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