I promised to share a recipe for tofu scramble eggs and here it is . I have tried a few different versions over time and hands down we reckon 10/10 on this one .

The difference between this recipe and a few others is the addition of tahini . It brings in the fat . But good fat of course . Scramble eggs secret is their creaminess from the cream and butter. So tahini and the addition of a creamy soy milk covers this . I now leave out the black salt ( gives sulphur egg taste ) as it’s been so long since eating eggs that I prefer not to have it in there. But your call but go lightly .

In a bowl

1/4 tsp each of turmeric, garlic powder , onion powder and paprika . Small tsp of Celtic sea salt . Good grind of black pepper x2 tbsp of health yeast and 1 large tbsp of Tahini . Finally add 1/2 cup of your favourite creamy plant based milk. Give this a good whisk.

Now in your frypan crumble in a block of firm organic tofu ( drain off water). This should be the size of your “egg curds”. Give them a little fry , use a little olive oil if you have oil or just add the “sauce “ mix straight on in to the pan . Heat until it’s all nice and warm . Now add your black salt - just a few grinds should be plenty . It’s pretty stinky like real eggs!

Hope you love it - give it a go you might just find out it’s your new favourite .