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Egg recipes

Rösti quiche with hot-smoked trout and horseradish cream

45 minutes

How to make South African curry

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Gran’s classic cottage pie

1 hour

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Butternut and baby spinach with warm dressing

35 minutes

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Butter chicken with cashew nut sauce

Chicken breast

Butter chicken with mango salsa

40 minutes

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Butternut soup with chorizo, chickpea and feta topping

10 minutes

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No-yeast pizza

30 minutes

Boards and

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Mushroom recipes

Liam Tomlin’s mushroom risotto

30 minutes

Beans recipes

Indian-style bean salad

5 minutes

Brunch recipes

Tofu scrambled “egg”

2 minutes

Tofu scrambled “egg”

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 minutes

Ingredients

1 x 297 g block extra-firm tofu, crumbled
¼ t ground turmeric
½ t smoked paprika
¼ t ground cumin
¼ t garlic powder
½ t onion flakes
coconut oil, for frying
sea salt and freshly ground black pepper, to taste
4 slices Woolworths white bread, toasted
parsley, chopped, to garnish

Method

Mix the tofu and spices and fry in the coconut oil for 1–2 minutes, or until warm.

Season and serve on toast spread with more coconut oil. Garnish with parsley.

Cook's note: Coloured with turmeric and cumin, this tofu scramble might not quite replicate the flavour of egg – but it sure is tasty!

Browse more plant-based swaps here.

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Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Rösti quiche with hot-smoked trout and horseradish cream

How to make South African curry

Gran’s classic cottage pie

Butternut and baby spinach with warm dressing

Butter chicken with cashew nut sauce

Butter chicken with mango salsa

Butternut soup with chorizo, chickpea and feta topping

No-yeast pizza

Roast lamb with Middle Eastern tapas

Liam Tomlin’s mushroom risotto

Indian-style bean salad

Tofu scrambled “egg”

Tofu scrambled “egg”

Ingredients

Method