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3 hours

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20 minutes

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1½ hours

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Akni

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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.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Curried pork trotters

Chraime

uLoyiso’s pickled fish

Mosutlhane & butternut salad

Akni

Lamb trotters

Spicy chicken livers

Beetroot-and-quinoa crunch burgers

Black bean soup

Moroccan chickpea flour tart (Kalinti)

Butter chicken with cashew nut sauce

Tofu scrambled “egg”

Tofu scrambled “egg”

Ingredients

Method