Start by preparing the tofu scramble seasoning – simply whisk the oat milk and coconut cream together with the nutritional yeast, black salt and spices.
Open up your packet of tofu, drain and pat with a paper towel. Transfer to a plate and mash well with a fork.
Heat a tablespoon of oil in a cast iron skillet, and finely chop chives while you wait the quick minute it takes to warm up.
Add tofu to the skillet, and cook on low to medium heat for a just couple of minutes, stirring frequently.
Pour the prepared liquid over the tofu, and cook for a further 2-3 minutes, allowing the liquid to absorb.
Remove from the stove top, sprinkle over your chives, serve hot and enjoy.
Notes
Break the tofu up well as you cook it – the smaller the crumble, the more authentic it looks
Keep the temperature low to medium to avoid burning or sticking
Take it off the stove while there is still a tiny bit of liquid in the pan – it will absorb into the scramble by the time you plate it up
Increase the Dijon mustard to a teaspoon for a richer flavour
If you want to add fresh onion and garlic – cook them in the pan before you add the tofu
Enjoy your vegan eggs straight away! As amazing as this recipe is, cold tofu is no fun
Season with a little extra black salt, to your liking
Nutrition panel is an estimate only, and is for 1 serving.