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10 minutes

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15 minutes

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1 hour

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30 minutes + setting time

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2 minutes

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Tofu scrambled “egg”

2 minutes

Tofu scrambled “egg”

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.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Dairy-free fondu

Vegan black rice bowl

Vegan Thai coconut noodles

Blanched baby spinach

Stuffed butternut roast

Vegan coconut bounty bars

Grilled greens

Sesame cured broccoli salad

Pickled red cabbage slaw

Beetroot-and-quinoa crunch burgers

Vegan berry muffins

Tofu scrambled “egg”

Tofu scrambled “egg”

Ingredients

Method