I’ve decided I’m going to share something with you. It’s not something that I let many people in on. It’s my tofu scramble recipe. Now I’m normally the kind of cook who burns stuff to the bottom of the pan, sets off the fire alarm and then orders in takeaway. But my tofu scramble is world-renowned (amongst the handful of people I’ve cooked it for.)
So what’s the occasion? Well, tomorrow is World Egg Day. The thing about the egg industry is that it kills about 12 million male chicks on their first day of life, simply because they can’t produce eggs and are therefore considered waste.
That’s not something I’m keen to celebrate. But there is something that’s worth making a fuss about. And that is that egg-free food is easy, delicious and lifesaving! Which brings me back to my tofu scramble recipe. Because one of my favourite ways to not eat eggs is in a scramble! Give this a go on the weekend and have a little Egg-Free Day party of your own :)
Tofu. (I find a medium tofu is best for this but soft works too. Probably about 200-250g per person.)
1 onion, diced
1 teaspoon minced garlic
1 teaspoon turmeric
Salt and pepper
Grumpy princess cat mug (pictured right) is optional, but recommended.
Dice up the avo and tomato. Put it in a bowl and dress with a splash of olive oil and salt and pepper. Put aside.
Stir fry onion with veg oil until a little brown. Crumble up the tofu into the frypan and stirfry until it starts to get a little brown and crispy. (Try it out with a handful of dairy-free cheese, like Vegusto or Cheezly, grated in for an extra especially delicious treat.)
Add minced garlic, turmeric and a splash of soy sauce.
Serve on toast with the avo/tomato combo on top.
This is my classic fave version but there’s so many ways you can serve it up. Try mixing in sundried tomatoes, mushrooms and spinach instead of doing the avo/tomato thing. Serve that one on some toast with hummus. Yum. Now I’m hungry.
Do you have a favourite egg-free recipe?