1 box firm regular tofu
1/4 cup soy milk
dash of nutritional yeast
2 red chilies
handful of mushrooms
herbs - parsley, basil, oregano, marjoram
cayenne pepper, black pepper and sea salt
1 teaspoon sunflower oil
garlic to taste
1. Heat oil in a large wok or fry pan. Chop and dice chilies, tomatoes, onions, garlic and mushrooms and fry them.
2. While vegetables are cooking, drain tofu and mash it. Add the soy milk and yeast (I'm not fond of yeast so I only use a tiny smidgen. You can add more, or substitute with soy cheese if you like.) Add the cayenne pepper and the herbs and mix them all up good.
3. Pour mixture over the vegetables in the fry pan. Stir frequently so all the ingredients are mixed together well. Cook until liquid has almost evaporated.
4. Toast a few slices of your favorite vegan breads. (Mine are soy & linseed and sourdough). Serve the savory scramble over the toast and crack some black pepper and sea salt over the top.