I've had a ton of tofu in the fridge for months, because while it seems on paper like it should be a useful meat-replacement in vegetarian dishes, in reality I have never found it to add anything useful - neither texture nor taste. A friend recently convinced me to try using it to make vegan scrambled eggs, and I'm glad I did as it ended up a very tasty and perfectly acceptable replacement for that breakfast favourite.


Yes, I did put a bit too much salt on the chips. Oh well. On the subject of salt, one of the ingredients of the recipe I was given was black salt (Kala Namak) because of the "eggy" taste it imparts; however I do not have any of this and so used some seaweed flakes that have been lying around my cupboard waiting for a good use, and which also have a bit of an eggy taste:


The recipe also called for nutritional yeast flakes - another item which I lack, and so after a little research online I decided I could make do with a really tiny amount of Marmite instead. Marmite isn't a generally recommended replacement for nutritional yeast as it has a much stronger flavour, so I was careful to only use a very tiny amount.

Ingredients

• 1 medium onion, diced
• Olive oil
• 200g Tofu
• Spring onion (chopped), mange tout or similar firm vegetable
• Tumeric
• Paprika
• 60 ml Oat or Soya milk
• Seaweed flakes or black salt (Kala Namak)
• 2 tbsp nutritional yeast or a teeny weeny smidgen of Marmite
• Salt and pepper

Recipe

1. Fry the onion in the olive oil on a medium heat until it has shrunk right down and become quite soft and glassy
2. Roughly mush up the tofu with a fork - if you don't have nutritional yeast and are brave enough to use Marmite instead, mix no more than ¼ teaspoon of that in now
3. Stir the tofu into the onions along with the spring onion or mange tout
4. Sprinkle on the tumeric, paprika, the nutritional yeast if you're using it as well as the seaweed flakes or black salt, and mix well
5. Stir in the oat or soya milk
6. Continue to cook on a low to medium heat for a couple of minutes until the spring onion or mange tout begins to soften
7. Season to taste with a little salt and pepper