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(Or, vegan scrambled tofu). Original recipe, so all credit to meeeeee (please). Serves 1-2, depending on how hungry you are!

175g firm/pressed tofu
3-4 tsp soy sauce
soy milk
4 tsp nutritional yeast
2-3 medium-sized mushrooms (optional)
1tbsp vegetable oil


  1. Mash the tofu in a bowl, using a fork, until it resembles the consistency of scrambled eggs

  2. Add the soy sauce and nutritional yeast, mixing well, then add the mushrooms, mix in, and then add a splash of soy milk* until the tofu mixture begins to stick to itself

  3. Place a frypan on high heat, grease using the oil, and stir tofu mixture constantly until it begins to brown slightly

  4. Serve with toast and pepper, and enjoy.

*I used approx. 2tbsps

No photo’s this time, but it’s not the most photogenic recipe anyhow. Delicious, though!


Comments on: "Recipe: Vegan ‘Scrambled Eggs’" (1)

  1. […] tier: a variation on my tofu scramble recipe. It involves loads of mushrooms, carrots, broccoli, red capsicum, curry powder and […]

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