Tofu scrambled “egg”

Coloured with turmeric and cumin, this tofu scramble might not quite replicate the flavour of egg – but it sure is tasty! Serves 2

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 2 minutes

extra-firm tofu 1 x 297 g block, crumbled ground turmeric ¼t smoked paprika ½t ground cumin ¼t garlic powder ¼t onion flakes ½t coconut oil, for frying sea salt and freshly ground black pepper, to taste

Woolworths white bread 4 slices, toasted parsley, chopped, to garnish Mix the tofu and spices and fry in the coconut oil for 1–2 minutes, or until warm. Season and serve on toast spread with more coconut oil. Garnish with parsley.

More plant-based swaps

Bolognese: Get meaty flavour from shiitake mushrooms and crumbly texture from chopped cauliflower.

Pies: Made using vegetable or olive oil instead of butter, phyllo pastry is the answer if you have a pie-shaped craving. French toast: Soak bread in a mixture of chickpea flour, soya milk, salt and nutritional yeast. Fry and top with lashings of maple syrup, cinnamon and whipped coconut cream.

Meringue: Replace the egg whites with aquafaba – or chickpea liquid. Find the recipe for our vegan meringue mess cake at taste.co.za.

Muffins: Replace an egg in a baking recipe by combining 1 T ground flaxseeds with

3 T water per egg. Find our recipe for vegan berry muffins at taste.co.za.