Vegan Scrambled Eggs
The Secret to perfect vegan scrambled eggs is making a creamy base then mixing through crumbled tofu to mimic the curds. This creamy texture is unctuous and delicious, perfect for topping with crispy chilli oil - we can't go past the classic Crunchy Spice here.
Ingredients
- 1 block tofu
- 100ml soy milk
- 1/2 teaspoon black salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon asafoetida (optional)
- 1 teaspoon nooch
- 2 teaspons oil from Crunchy Spice too cook
- 1 teaspoon Crunchy Spice per serve
- Spring onions (optional)
- salt and pepper to taste
- Toast to serve
Method
- Add 1/3 tofu, soy milk, and the spices to a jug. Blend with staafmixer (immersion blender) until smooth
- Crumble in remaining tofu, keep some larger pieces to mimic big curds
- Heat Crunchy Spice oil in a frypan. Add the tofu mixture and gently fold to heat and release the flavour from the spices.
- Serve on your favourite toast with more Crunchy Spice and a sprinkle of herbs or spring onions.