Tuesday, 12 March 2013

Vegan Scrambled Eggs

Pictured here with Tempeh Bacon, wilted baby spinach and avocado slices. Delicious with Vegan Hollandaise Sauce;

Scrambled "Eggs" with garlic mushrooms and steamed spinach;

Pictured here with gluten free toast and garlic mushrooms;

Vegan Scrambled Eggs
Serves 2


1 tub silken tofu (or crumbled firm tofu)
1 tsp ground black salt (Kala namak) or fenugreek and curry powder
salt and pepper to taste


In a large fying pan add a tsp oil and once at a medium heat add tofu.
Once tofu has heated through add fenugreek and salt and pepper.
Cook for as long as you like (if you like running scrambled eggs don't cook long, if you like them browned slighty cook for longer)
Served here with gluten free toast and garlic mushrooms.

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