INGREDIENTS (Scrambled Tofu only):

200g silken tofu

½ red onion

2 garlic cloves

Butter or oil

1 tbsp turmeric

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp chilli flakes

Generous helping of black pepper (helps to encourage body’s absorption of turmeric)

Pinch salt

METHOD:

1.   Add a knob of butter to a medium frying pan over a low heat

2.   Finely chop the red onion and garlic cloves, then add the onion to the pan, leaving the garlic to one side

3.   While the onion softens, take a medium-sizing mixing bowl and place the block of tofu in it. Use a fork to mash up the tofu into a ‘scrambled’ texture, then add the turmeric, nutritional yeast, garlic powder, cumin, chilli flakes and salt. Mix everything together thoroughly so that the tofu is evenly coating in the seasoning.

4.   Add another knob of butter and the garlic to the frying pan with the onions that should have already softened, stir for a minute before adding the scrambled tofu.

5.   Fry the tofu for a couple of minutes, stirring often, then add 3-4 tbsps of water to the pan to get more of a ‘scrambled eggs texture’. Cook for a minute or two more before serving.

6.   Serve with breakfast veggies such as mushrooms, tomatoes, avocado, kale, spinach, broccoli, rocket. Have a slice of sourdough toast as well if you fancy it (and can tolerate it).