Tofu scramble has become a full-blown vegan classic and we, humbly, believe we might have nailed the perfect plant based breakfast recipe. A big claim, but try them for yourself and you'll see what we're on about. This recipe uses the "two tofu technique" which creates the single most egg-y texture that we've ever experienced as vegans. If you can get hold of black salt, then do it. It'll take the eggy-ness to the next level. So there we have it, a delightful egg free breakfast to tickle your tastebuds.
<item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 tsp black salt (Kala Namak)<item-todo-done><item-todo-done>½ tbsp plant-based butter<item-todo-done><item-todo-done>¼ tsp ground turmeric<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 x 300g block of silken tofu<item-todo-done><item-todo-done> bagels<item-todo-done>
Toaster | Frying pan | Grater | Food processor