Tofu scramble

Scrambled eggs, but vegan. And non of that dry, firm tofu nonsense.
Honestly, I’m just as happy with this as I am with scrambled eggs. It’s so so so so good.
My favourite way to have it is on a New York bagel, with sliced avocado, salsa, and spring onions. It's an obsession.

Recipe, makes 1 portion

1/2 block silken tofu
Splash milk of choice
Splash of lemon juice
Salt and pepper
Spices of choice - I always use:
Turmeric
Curry powder
Ground cumin
Ground coriander
Bread to serve

Method

1. Crush your silken tofu into a frying pan with your hands, but not so it’s complete mush (you still want some large pieces).

2. Add a splash of milk, the lemon juice, and all of your chosen spices.

3. Turn to high heat and toast your bread.

4. Stir the tofu well, then reduce the heat to medium, allowing the milk to simmer and evaporate slightly.

5. You want to cook this to the texture you’d have scrambled egg, so turn the heat back to high if you’d normally have your eggs more dry, and add a splash more milk if you’d like it to be more runny.

6. Once you’re happy with the consistency of the tofu, and your bread is toasted, plate up your toast, butter it or spread over some avocado, then top with your silken tofu.

7. Top with a sprinkle of salt and pepper and your sauce of choice.

Notes + Variations:

If you don’t want them to be runny, either don’t add milk, or use firm tofu.