Imogen’s Eggy Tofu Scramble

Imogen’s Eggy Tofu Scramble

Ingredients:

1 block firm tofu
1 tbsp vegan butter or oil
2 tbsp nutritional yeast
½ tsp turmeric
½ tsp paprika
1 garlic clove
¼ – ⅓ tsp kala namak/black salt (to taste)
100ml soya milk
Spring onions, chives

 

Method:

  1. Drain and mash tofu with a fork, leaving some chunks. Any tofu can be used – I prefer smoked. You could also use silken tofu, just reduce the milk.
  2. In a bowl, combine the nutritional yeast, turmeric, paprika, soya milk and kala namak (this isn’t necessary but gives the tofu that sulphuric eggy taste).
  3. Melt butter in a frying pan, fry off chopped garlic and spring onions, if using.
  4. Add the tofu and fry until lightly browned.
  5. Add the sauce and fold it in, fry until the desired consistency has been reached – add more milk if wanted. Season.
  6. Serve on a toasted English muffin or bagel with chopped chives, pea shoots or watercress, avocado and tomatoes for a light brunch, or with hash browns, vegan sausages, baked beans and fried mushrooms for a full-on hangover cure!
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