Scrambled tofu- vegan

Scrambled tofu on pumpernickel toast for breakfast!

As promised, here is the first of the recipes from the "Eco-builders' breakfast" I posted yesterday. I am not a huge fan of "pretend meat/ eggs" but scrambled tofu is delicious, quick and easy to make and it's a low (ish)-fat, high protein light and digestible meal. I often make it simply by mashing tofu with a fork while adding seasoning and a little soya milk, and it always tastes good. This is a slightly more sophisticated version- don't be put off by the long list of ingredients; if you don't have them all just substitute your favourite flavourings. I suspect it would be really nice with a little chopped fresh tarragon on top, but sadly I didn't have any at the time. I have also made this using curry powder, and for those who miss eggs the addition of a little black salt would give it that sulphurous flavour. This recipe serves 6 portions as a side. It's quite rich, so you don't need a huge amount on your plate.

850g firm tofu

1 tab extra-virgin olive oil 

8 tabs unsweetened soya or nut milk

1 rounded tab yeast flakes (aka nutritional yeast)

1/4- 1/2 tsp compound hing

1/4 tsp coarse black pepper

1/2 tsp paprika

2 tsps turmeric

1 tab light soy sauce/ Liquid aminos

1 1/2 tsps seasalt

• In a bowl, rinse, press and coarsely mash the tofu. Leave some slightly bigger lumps for texture.
• Stir in the oil and soya milk.
• Mix in all the other ingredients. Don't over-mix, or you will get too smooth a texture.
• Tip into a shallow non-stick pan, or one that is lightly oiled, and cook over a gentle heat, stirring until heated through.
• Serve on the toast of your choice (see picture above), or on its own.