Vegan Scrambled Eggs
It's nice at the weekend to throw together a brunch like scrambled tofu. It's packed full of protein and is a healthier alternative to scrambled eggs.
This recipe is very simple. For colour, you need turmeric and for egg flavour, you need black salt.
I always buy organic tofu. I found it in my local green grocer in glass packaging from a UK company called Biona. The glass jars can be used as storage containers.
1 portion of organic Tofu approx 250g
1 tbsp water for frying
1/4 tsp Turmeric
1/8 tsp Asafoetida (optional)
1 tbsp Parsley or any other green herb
pinch of Salt and Pepper (I use Pink Himalayan Salt)
1/8 tsp Black Salt (more if you love the flavour of eggs)
Mash the tofu until it looks like scrambled egg
Fry up the turmeric and asafoetida in a pan. I have started using water instead of coconut oil for frying.
Add the tofu into the pan and mix until the turmeric has coated all of the tofu and given it a nice yellow colour.
Cook for several minutes until the tofu is heated through.