Eggs. Before I became Vegan I didn’t believe that there was a substitute for egg. How could there be? What else could give you light fluffy pancakes, sky-high cakes or yummy quiches? And, while it’s true that the Vegan food science geniuses are still working on replicating a fried egg or soft boiled egg (hello Vegg), there are other options. You will go to the ball Cinderella, and you shall eat sky-high cakes and fluffy pancakes, and for breakfast there’s Tofu Scramble.
Made with, you guessed it, tofu, lavishing the right care and attention to this vegan staple will yield you a comparably tasty and much healthier, cruelty free breakfast that you can customise to your heart’s content.
- 350 g 12oz Silken Tofu, drained
- ¼ tsp Black Salt or Kala Namak optional
- ¼ tsp Turmeric
- 1 tbsp Nutritional Yeast
- Pinch Salt
- ¼ tsp White Pepper
- ½ small onion finely chopped
- ¼ Red Pepper chopped
- ¼ Green Pepper chopped
- ½ Red Chilli finely chopped
- ½ tsp Cumin
- 2 tsp Rapeseed Oil
Heat a small frying pan and add the tofu. Using the back of a wooden spoon, break up the tofu so that it resembles a scramble. Once the heat from the pan has dried out the tofu, add the black salt, turmeric, nooch and season to taste.
You can enjoy this Scramble on toast, as is, but it is particularly wonderful if served as part of a vegan (non) Huevos Rancheros.
This yummy Mexican breakfast, meaning Rancher's Eggs, is a great stand-by you breakfast and much nicer than a fry-up.