Although we love fresh eggs we don’t buy them any more unless we know that they are from well cared for hens. We recently found this recipe for Tofu scrambled eggs which completely changed our opinion of tofu which until then was not good. We love it and use is on toast, in sandwiches or cold on a salad. Tofu can be stored in the fridge or some brands can be kept in the cupboard so it is a good store cupboard essential for us as we travel around.
If you try it please let us know how it goes and also your own variations.
You can watch Fran make it here
150g of firm tofu
1/4 tsp turmeric
1/4 tsp onion salt
2 desert spoons nutritional yeast
Approx. 1tbsp milk or milk substitute
Warm 1tbs olive oil in a frying pan
Crumble in the tofu with your fingers or break up with a fork until it resembles scrambled egg and fry for a few minutes to evaporate any liquid.
Add the turmeric, salt and nutritional yeast and mix together until fully combined. The tofu will begin to smell like egg at this point.
Add enough milk just to bind the tofu together as it becomes crumbly.
Serve hot or cold.
You can add spring onions, peppers, mushrooms, chilli or even shredded cooked kale to this dish to make it more of a meal.