I have the perfect savory breakfast or brunch recipe for you, in the chanterelle mushrooms season: The Creamy Chanterelle Scrambled Tofu. It’s quite easy to make and it tastes delicious.
What makes chanterelles so special?
You won’t see this pretty bright-yellow mushrooms so often in supermarkets and markets. They are available fresh only in late summer and early autumn. The rarity comes from the symbiotic relationship they are having with trees. The mushroom grows on the tree’s exterior roots and helps the tree absorbing essential nutrients. This process is so hard to replicate and it’s almost impossible to create an artificial environment to harvest chanterelle mushrooms. They can only be picked in the wild and this is the reason why they are so pricey.
You will be delightedly surprised by the chanterelles taste. But before that, please remember that they are grown in forests and you have to clean them well. Don’t skip this part. You either soak them in water or place them under low running water. However, there will still be some dirt left in the ridges and you will also have to you a brush for clean them. Rinse them again and they are ready to be cooked.
If you liked this Creamy Chanterelle Scrambled Tofu recipe, you will also love the Chanterelle Mushroom Rice recipe.
400 g (3 cups) fresh chanterelle mushrooms 1 tofu block (200 g) 2 tomatoes 1 vegan cooking cream (250 ml) 1 onion 4 cloves garlic 2 tablespoons olive oil 1 hand fresh parsley 2 tablespoons nutritional yeast 1 teaspoon dry oregano 1 teaspoon turmeric powder salt and pepper to taste Step 1: wash the chanterelles, either by soaking them in water or rinsing them well under low running water. Then with a brush (pastry or toothbrush) remove the dirt stuck inside the ridges. And in the end rinse them one more time Step 2: chop the garlic and onion. Cut the chanterelles and tomatoes in small cubes Step 3: in a high pan heat the olive oil. Add the garlic and onion and cook for 2 minutes. Then crumble the tofu with your hands in the pan, add the chanterelles, the tomatoes, the cooking cream and dry oregano and cook for approx. 20 minutes. When it's ready there won't be that much liquid Step 4: add the parsley, nutritional yeast, salt and pepper Step 5: (optional) serve it with bread avocado and some sprouts Step 6: add more nutritional yeast on top and enjoy 
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