This recipe post brings me back to my childhood, having the 'Full English Breakfast'. Which my countrymen thought (and still think) is a wonderfully healthy way to start the day. Unfortunately, healthy is no longer a word I would use to describe that cholesterol packed meal. But fear not, today I will show you how to make delicious Scrambled Eggs - 100% healthy and 100% vegan.
![]()
![]()
Ingredients
· Extra firm tofu – 2 blocks
· Black pitted olives (optional) – personal preference
· Turmeric – 1 TBS
· Kala namak (black salt) – 1 ½ TSP *can be bought at Mustafa*
· Salt – per taste
· Pepper – per taste
· Tomato paste (optional) – 1 TBS
Instructions
1. Firstly, drain as much liquid out of the tofu as you can. Replicating the texture of scrambled eggs requires most of the moisture of the tofu to be sucked out.
2. Mash the tofu (I just use my hands) into scrambled egg style pieces – Not too grainy.
3. Put the tofu into a cooking vessel (I use a wok). Immediately add the regular salt. Adding salt helps to further extract more moisture from the tofu.
4. Cook the tofu for some time, until little moisture is left. A good sign is that it will quickly start sticking to the vessel.
5. Then add turmeric powder, pepper and tomato paste (optional). Stir well and watch your tofu turn yellow!
6. After 4-5 minutes of cooking, add kala namak. This is my personal secret ingredient, which replicates the sulphuric smell and taste of eggs perfectly. As soon as you add it, you will know what I mean.
7. Cook for a further 5 minutes, add olives (if you so desire) and serve.
8. Done!
