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VEGAN SCRAMBLED EGG
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.
Vegan Scrambled Egg
- 1 x 280g block of firm tofu
- 2 garlic cloves
- 3 spring onions
- 1 x 300g block silken tofu
- 1⁄2 tbsp dairy-free butter
- 1⁄4 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp kala namak (black salt)
- Frying pan
- Food processor
Peel and grate the garlic. Finely slice the spring onions. Place the silken tofu in the food processor and blitz to a smooth cream.
Pop the frying pan over a medium heat. Add the dairy-free butter and melt. Add the sliced spring onions and stir for 3–5 minutes. Add the garlic and stir for 1 minute. Add the turmeric, black pepper and kala namak and stir into the onions.
Put your bagels in the toaster.
Drain any liquid from the pressed firm tofu. Pour the creamed silken tofu into the frying pan and stir everything together. Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan. Fold everything together for 1–2 minutes to completely warm through. Take the pan off the heat.