If you’re one of the many non-vegans currently screwing up your nose in disgust at the idea of scrambling tofu, I confess that no one was more sceptical than me … until I actually tried making some. After all, though it’s not so difficult to substitute plant-based ingredients in more complex recipes such as meringues or custards, scrambled eggs offer no place to hide. But, actually, eggs, like tofu, are more about texture than flavour, so get that right, and you’ll be surprised how well this plant-based version works.
