Becoming creative and changing up the game with my new plant-based lifestyle. My new switched up Indian brunch includes a Tofu egg curry that I serve with my favourite Indian bread called puri.

• Serves 4 people

• Prep time 10 mins

• Cook time 10 mins

Ingredients:

For the tofu scrambled eggs:

• 8oz medium tofu

• 1 tbsp vegan butter

• 2 tbsp nutritional yeast

• 1/2 tsp paprika

• 1/2 tsp turmeric

• 1/2 tsp garlic powder

• 1/4 tsp black salt

• 1/4 tsp onion powder

• 1/3 cup plant-based milk

For the tofu egg curry:

• 2tbsp grape seed oil or sunflower oil

• 1 finely chopped small onion

• 2 finely chopped green onions

• 1 finely chopped Roma tomato

• 1/2 Serrano green chilli finely chopped

• 1 tsp Himalayan salt

• 1/2 tsp cumin ground

• 1/2 tsp turmeric ground

• 1 cup chopped cilantro

Directions:

1. Mash tofu with a fork. In a bowl add all spices and plant based milk to make a nice yellow coloured sauce.

2. Add the vegan butter to a frying pan and add the tofu and fry till slightly brown. Add the sauce till well absorbed. You can enjoy the scrambled eggs as is or go to the next step and make tofu egg curry.

3. In a skillet, heat oil on medium high and add onions and sauté for a minute. Then add chopped green onions, Roma tomatoes, green chilli and all the spices. Sauté till mixture is cooked through ( about 3-4 minutes). Finally add the tofu scrambled eggs and cilantro enjoy!!!