I’ve accepted that eggs on toast won’t be part of my life anymore, and that doesn’t make me sad because they don’t do me any favours. But it’s the recipes that have eggs as an integral ingredient that I miss. So I’m pretty chuffed with this egg replacement using soft tofu, because it means that I can make a pad thai that’s pretty close to the original!

I wouldn’t eat this on toast, but it makes a great substitute in a meal. I give you scrambled tofu:

1 packet soft/silken tofu

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1 tablespoon nutritional yeast

1/4 teaspoon salt

1 teaspoon coconut oil

In a bowl, roughly mash the tofu so it is still lumpy and mix with the seasonings. Heat the oil in a frying pan, then toss the tofu until it is brown and hot through. Optional extras you could throw in include spring onion, chopped chilli, fresh herbs, mushrooms, chopped spinach…the list is endless!