I review vegan food for a living but here’s what I make for myself at home 👩🍳
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A simple, ten minute, protein packed breakfast and a plant-based take on scrambled chilli eggs 🍳
Ingredients
“Egg”
1 tbsp butter
1 tbsp chilli Oil
½ block firm tofu (peeled)
½ block silken tofu (150g)
2 tbsp nutritional yeast
1.5 tsp kala namak
½ tsp turmeric
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
2 tbsp oat milk (add more if you like yours creamier)
Cracked black pepper
Splash of vegan cream (add more if you like yours creamier)
Avocado
Toast of choice (I used sourdough)
Spring onions
Extra chilli Oil for drizzling
Method
1. Drain a block of firm tofu and once ready, peel half of it into smooth pieces (this will give the tofu a more “egg-like” texture)
2. Add butter and chilli oil to a pan over medium heat
3. Add the firm tofu to the pan and cook for a few mins
4. Then add silken tofu, nutritional yeast, kala namak, turmeric, paprika, garlic powder, onion powder, oat milk, black pepper and vegan cream and heat for a couple of mins
5. Meanwhile, toast your bread and add mashed avocado
6. Remove the pan from the heat and add the tofu mix onto the toast
7. Top with more chilli oil & spring onions and enjoy!