Ingredients:  Stage 1: Take the silken tofu out of it's box, and place on some kitchen paper if possible to soak up any excess moisture. Then gently break it up with a fork. Silken tofu is very soft so you do not need to mash it very much - try to leave some texture in there.
 Stage 2:
Spread the mashed tofu on a plate then take a level teaspoon full of turmeric and shake it over the tofu. Then sprinkle a coupe of pinches of salt over the tofu and drizzle a little olive oil over the top.  Stage 3:
Put a non-stick pan on a medium to high heat to warm it up before adding the tofu mix. Using a spatula gently stir and turn over the mix so the olive oil, turmeric and tofu and well mixed. Now you must be patient :-) Let the mix cook in the pan and resist the urge to turn it to much as this will just break it down into a mush... after a few minutes you can see if it has gone slightly golden underneath, and then turn the mix over. Repeat this a few times - you may find that it stays very moist and if you prefer to cook it longer it will get drier...  Stage 4: Once your scrambled tofu has taken on a nice colour and you like the consistency of it (it can be quite sloppy at first and gets drier the longer it cooks), it is ready to serve. Can be served in a 'Full English' style veggie breakfast, on toast or even used in a vegan alternative to egg and cress sandwiches.  1. Try adding herbs and spices - curry powder works well.
2. Try adding very finely chopped vegan bacon, or slices..
2. More flavour? Try some finely grated vegan cheese :-).
Still missing 'Egginess' ?
Scrambled tofu does not taste much like egg, although it looks very similar and can have an almost identical texture. If you want it to taste more 'eggy' we have heard that you can use 'Kala Namak', also known as 'Black Salt', which is an Indian rock salt that contains sulphur compounds that some find very close to egg. You can buy this from some India/Asian stores in the UK. If we can find it we'll let you know what it is like :-) * We do not suggest exact quantities as our 'recipes' are a guide and we like to improvise when we cook. You may make for one or for many people, and you may be prefer to use more of less of each of the ingredients to suit your own taste. The recipe outlined above was how we created our dish, but we encourage you to play a bit and taylor it to your needs :-) | 
