An egg flavoured creamy tofu scramble, with button mushrooms, tomatoes and spring onion. This is something I used to eat quite a bit when I was vegetarian, so I thought I’d veganise it. This tastes just like the egg version, tofu has a very similar texture to egg, and the egg flavour comes from seasoning it with black salt, aka kala namak
Yield; Four servings Cook time; 15 minutes
You’ll need;
- One tablespoon of dairy free spread/butter
- 150g/5oz button mushrooms, quartered
- Four tomatoes, chopped
- Two spring onions, sliced
- One 400g/14oz pack of firm tofu
- Three tablespoons of dairy free cream
- 50g/2oz dairy free cheese, grated
- A good pinch of turmeric
- Black salt and black pepper to taste
Method;
- Heat the spread/butter in a large frying pan over a medium heat. Once it’s melted add the tomato, mushrooms and spring onion. Allow them to cook for about five minutes
- While they’re cooking, take to tofu out of the pack and pat it dry. Chop one third of the tofu into chunks, then add it to a food processor/blender along with the cream. Blend until smooth
- Add the blended tofu mixture into a mixing bowl, along with the cheese and turmeric. Chop the remaining two thirds of the tofu into small pieces, this will resemble cooked egg white, add this into the mixing bowl
- Gently fold everything together, until you get something that looks like this
- Once the liquid from the tomatoes and mushrooms has evaporated you can add the tofu mixture. I like to pop a lid on at this point, as it helps to melt the cheese
- After about 5-10 minutes it should be ready to season and serve. Remove it from the heat, season well with black salt and black pepper, then serve. It would be lovely with meat free sausages, toast and hash browns for a hearty plant based breakfast
Bethany's Vegan Kitchen 
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