Homemade Tofu Breakfast Scramble

This tofu breakfast scramble (Full of Plants) is a greater ‘starter for ten’ recipe to try out tofu! This bean card has no taste, so absorbs the flavours of whatever it’s cooked with. Cookbook author Sarah Kramer says that saying you don’t like tofu, is saying you don’t like cake flour!

Before cooking, read up on food safety for people and pets.

This is not the simplest recipe. But once mastered, you’ll have a delicious protein-rich breakfast that you can make again and again. This recipe is unique in that it uses both firm and silken tofu, for that ‘scrambled egg texture’.

The secret ingredient to make vegan scrambled egg is kala namak (Indian black salt) that gives the sulphur eggy taste and smell. This is an essential part, so don’t skip it! You’ll also need vegan butter (Flora has no palm oil), a little sugar (tofu unlike eggs has no natural sugar) and a pinch of turmeric for colour (the blogger uses annatto oil, but this is difficult to find in stores).

Choose Tofoo (organic and made in Yorkshire). You can recycle packaging at supermarket bag bins, if your kerbside does not recycle. This brand even makes its own breakfast tofu scramble, if you want to cheat!

Why eat tofu, rather than eggs? If you do eat eggs, then choose certified organic free-range, to ensure best welfare. The egg industry’s labelling is very confusing. But most of the egg industry kills male chicks at birth (due to no profit) and older hens, once they stop laying.

Commercial farming tends to rush when sexing chicks, so sometimes they get mixed up. This is what happened when one woman bought three duck eggs (presumed unfertilised) from Waitrose. But they hatched (thankfully she knew what she was doing). She named them Beep, Peep & Meep!