Tofu Scramble

There's a common misconception that eggs are good for you, and while they do offer a form of protein, they are full of cholesterol. And as an industry, one of the worst for animal cruelty.
Tofu is full of protein, and a great source of iron and calcium. No beancurd was hurt in the making of this.
There are a few different types of tofu you can try this with, Silken tofu retains the moisture which makes it wet after cooking. I prefer a block of Organic Cauldron tofu as it's got a good texture and holds the spices well. Any other firm tofu will do fine too.
If you're after an eggy taste then get a bag of Kala Namak (Black salt powder) from your local world food shop, asda or eBay, it costs less than £2 and will last you ages.

Please experiment with these measurements, and add your own spices and herbs til you get the perfect taste that suits you.

Ingredients:

1/2 block of Tofu
1/4 diced onion
1 Teaspoon Turmeric
1 Tsp onion powder
1 Tsp garlic powder
1 Tsp smoked paprika
1/2 Tsp kala namak
1 Tbsp nutritional yeast
5-6 splashes of light soy sauce
salt and pepper to season
Handul of spinach

Press and drain your Tofu and cuts into chunks.
Use a knob of dairy free butter, oil or oil spray to grease your frying pan, add your tofu chunks and onion, and everything except the spinach to your pan and cook on a medium heat.

Scramble it all up! Using a spatula, get your tofu totally covered and push around the pan, breaking it up into smaller peices.

Keep scrambling for a few minutes then add your spinach.

Once it's wilted and shrunk your scramble is done!

Serve on toast or with a big cooked breakfast.