Tofu Scramble

This is a perfect breakfast/brunch/lunch kind of meal. The silken tofu has an eerily realistic texture as an egg substitute and boasts similar protein without the cholesterol (and cruelty).

 

Himalayan Black Salt or Kala Namak is an indian spice which whilst tasting salty contains a sulfur which gives it an eggy taste! It can be found either on amazon or from international food stores. You can make the tofu scramble without it and it's still great (but black salt will change your life).

Tofu scramble:

  • 1 carton silken tofu (350g)

  • 1/2 tsp turmeric

  • 1/2 tsp garlic granules

  • 2 tsps vegan spread/margarine 

  • Level tsp of black salt (optional but makes it taste of so much egg! Available in international food stores or super cheap on amazon)

  • Salt and pepper to taste

Other bits you may want to add:

  • Toast

  • Halved cherry tomatoes

  • Spring onions

Method:

  1. Heat a pan with a the vegan spread until spread has melted. Open up the carton of silken tofu, carefully as it will fall apart very easily! Break it into chunks with a fork and add to the hot pan.

  2. Add the turmeric, garlic granules, black salt and salt and pepper.

  3. Gently stir the tofu and seasonings for 5 minutes on a low heat. Be careful not to break the tofu up too much as you stir.

  4. Serve on a slice of toast with cherry tomatoes and spring onions.

© 2017 by Nicola Betteridge