Vegan Breakfast Scramble

I've been a vegetarian since the 80s, but have recently started to focus more on vegan food, pretty much all the time at home now, whilst still indulging in a little cheese, etc, when I go out. I am really enjoying the challenge of cooking vegan meals & have bought a few new vegan cookbooks, found some great recipes online, as well as tinkering with some kitchen experiments of my own (some more successful than others - I have a rock-hard lump of revolting vanilla tofu icecream in my freezer destined for the rubbish bin). One of my all-time favourites is that old classic, scrambled eggs on toast & I have been looking for a tasty vegan alternative. There are some wonderful recipes for scrambled tofu to be found, but mostly they seem to be quite spicy & loaded with vegetables, such as onion & peppers - I guess to counteract the mildness of the tofu - but personally, I don't like anything too savoury or spicy for breakfast. Also, as any scrambled egg aficionado knows, the perfect scrambled egg should be soft & creamy, not crumbly or dry.

I have tried to emulate the scrambled egg experience as closely as possible with my Vegan Breakfast Scramble. It sure does look like scrambled eggs, is loaded with protein, & I think it tastes pretty darned good too! I haven't tried using black salt in vegan "egg" dishes yet - something about adding a sulphurous eggy flavour sort of puts me off - has anyone tried it? - I'm curious, so maybe I'll have to buy some & give it a go next time.

VEGAN BREAKFAST SCRAMBLE

90g (3oz) firm tofu (I used quarter of a 350g block of Nutrisoy organic tofu)
2 spring onions (also known as green onions, shallots or scallions), finely sliced, including some of the green tops
2 teasp margarine or oil (I used Nuttelex)
1 dessertspoon nutritional yeast flakes (Lotus Savoury Yeast Flakes here in Australia)
1 heaped desertspoon chickpea (besan) flour
1/4 cup soy milk (or your non-dairy milk of choice, plain & unsweetened)
pinch of ground turmeric for colour
pinch of dried dill or 1/2 teasp fresh dill, chopped
pinch of powdered garlic
pinch of cayenne pepper
salt & pepper to taste

Drain the tofu & crumble it, but not too much because you want some texture. Sauté the spring onions & crumbled tofu in the margarine or oil  on a medium heat in a non-stick pan until it's just starting to become golden (don't let it brown).

While the tofu is cooking, whisk together the other ingredients to make a smooth batter -it should be the consistency of thin cream. Turn the heat down low & add the soy milk mixture to the pan with the tofu & stir gently until it thickens & becomes creamy. If you think it's getting a little too thick, add a dash more soymilk  & combine.

Pile it on to toast & enjoy!

Makes 1-2 serves (equivalent to 2-3 scrambled eggs).

Of course there are lots of ways you could modify this recipe. I think it would be great with chopped chives, or chili flakes, or vegan pesto - or add onions, mushrooms, capsicum, etc if you're looking for more of a brunchy-lunchy meal. I haven't tried this yet, but I'm thinking if you had any left over, you could let it cool & stir in some vegan mayo, perhaps some curry powder or finely chopped celery, & use it as a sandwich spread for an "egg" sandwich.

If you happen to make my Breakfast Scramble, I'd love to know what you think - it would be great to see pics too - just leave me a comment!