Vegan Scrambled Eggs

Step 1

Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well! Set aside.

Step 2

Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.

Step 3

Warm a large sauté pan over a medium low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.

Step 4

Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.