Vegan Scrambled Eggs! (Tofu)

The final (delicious) product!

Holy shit you guys, this recipe is soooooooo mouth-wateringly good. Punchy, salty, eggy taste which is the cherry on top for an ethical vegan meal! The most difficult part of this recipe is shopping for the ingredients. That just tells you how easy it is to make - it's the perfect thing for Chinese New Year Eve!

The original recipe (which I've made very minor changes to and adapted here) is from Loving It Vegan. Recording my own attempt here! :)

INGREDIENTS:

400gm tofu
2 tbsp vegan butter
3 tsp nutritional yeast
1 tsp tumeric powder
1 tsp paprika powder
2 tsp dijon mustard
1 tsp garlic powder
0.5 tsp onion powder
0.5 salt (original recipe uses black salt, or kala namak)
80mL (0.33 cup) soy milk

In Lund you can buy all these ingredients from ICA. Couldn't be simpler!

Tofu - SEK36

Vegan butter! (Can't remember the $ but will double check later)

Nutritional Yeast SEK62.90

Dijon Mustard - SEK 29.90

Spices: Tumeric Powder SEK22.90, Garlic SEK24.90, Onion SEK22.90, Paprika SEK20.90

METHOD:

Mash tofu with a fork, leaving some large-sized chunks
Add nutritional yeast, tumeric, paprika, garlic, and onion powder, dijon mustard, and salt into a bowl. Add in soy milk and whisk together (forms a sauce)
Add vegan butter to a fry pan and heat until hot / runny. Add tofu and fry until it browns (lightly!) Take care to not break it up too much when frying.
Fold the sauce into the tofu. Fry until your own desired consistency is reached. (Note: the tofu will absorb the sauce - you decide how 'wet' or 'dry' you like it!)