A delicious, protein-rich alternative to scrambled eggs. Add your favourite veggies, serve on top of toast, with vegan sausages or in a wrap for breakfast on-the-go!
Once your tofu has been pressed, chop and crumble it into small pieces.
Add the dairy-free butter to a large skillet or frying pan on a medium heat.
Tip in the crumbled tofu and add the seasonings. Cook for 5-7 minutes until heated through.
(Optional) add in the dairy-free milk if you want a softer, creamier scramble and cook for a further minute.
Serve! I love to add chopped chives to mine, for a finish touch.
This scramble is delicious mixed in with veggies, put in a wrap, on top of toast or as part of a "Full English" with vegan sausages, grilled tomatoes & mushrooms.
It's recommended to press the tofu first to get rid of any extra water and prevent the scrambled from turning soggy. If you don't have a tofu press, you can simply sandwich the block between two plates and add some heavy books on top. Leave for a few hours or overnight.
The black salt really helps give this dish an "eggy" flavour but if you can't get hold of it, just use regular salt. It's still delicious!