Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



Tofu scramble has become a full on vegan classic and we, humbly, believe that we've nailed it. This recipe uses the "two tofu technique" which creates the single most eggy texture that we've ever experienced as vegans. If you can get hold of black salt, do so, it will take the egginess to the next level.



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)


  1. 1.

    Peel and grate the garlic | Finely slice the spring onions | Place the silken tofu in the food processor and blitz to a smooth cream

    Put 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 them into the onions.

    Put the bagels in the toaster to toast Back to the scrambled tofu | 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.