When I was little, my nanna lived around the corner and used to often look after my sister and I during the day. I vividly remember playing putt putt in her backyard and watching Kerry Anne Kennerley’s midday show and “Bold and the Beautiful” (all these years later I can still keep up with the storyline). And everyday for lunch, when she would ask me what I wanted I would reply; “Neggs”. To this day, my nanna’s scramble eggs recipe on toast is one of the most comforting meals. In fact, I practically lived on it during my final year of uni. Others have tried, but no one has ever lived up to her recipe’s standard.
My first memory of cooking was my nanna teaching me how to make scrambled eggs in her little kitchen with the same spoon every day. One tablespoon of milk and water for every egg, a pinch of salt and a dash of butter cooked while stirring over a medium heat until the butter melted and the eggs started to cook. She would always remind me to turn off her electric stove just before it was fully cooked as it the hot plate would remain hot. Sprinkle with some grated cheddar cheese at the end and there you go.
I am not a vegan. I think my ridiculous love of yoghurt and eggs can attest to that. However, I am a fan of tofu. I love how it absorbs favours, and it’s texture. However, I have always just added it to curries as a meat substitute. I have seen tofu scrambles on menus before, but have never really had any desire to try it. This morning was one of the rare occasions that I was only cooking breakfast for myself, and so when scanning the fridge for something to cook and coming across the massive amount of tofu I had bought (from Cosco… where else?) I decided to give it a whirl. And what better way to try something new, then to go back to where you started.
After I quickly skimmed through a few recipes for a bit of inspiration, I ultimately just did my own thing like usual. Surprisingly, it was actually fantastic. In the end I used turmeric, cumin and nutritional yeast flakes to flavour it and added some onions and mushrooms.
I’m not sure what my nanna would think about my vegan version of her simply perfect little recipe. In fact, I’m not even sure she would have known what a vegan is. But I am sure that my little kitchen adventures would make her smile.
Food has such an incredible way of keeping times, place and people with us always.
Who knew scrambled eggs could be that deep?
- One onion diced
- Hand full of mushrooms diced
- 100 grams tofu crumbled
- 1 tsp tumeric
- 1 tsp cumin
- 1/4 cup nutritional yeast
- lemon (to serve)
- Himalayan pink sea salt and pepper to taste
- Saute the onions in the pan on a medium heat for 3 minutes or until starting to go clear and aromatic. Add onions. Cook for a further 2 minutes. Add the tofu and spices and cook, stirring occasionally for a further 5 minutes. Add the nutritional yeast and stir through the mixture. Season with salt and pepper and cook for 2 more minutes.
- Serve with a quarter of lemon.