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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.