Scrambled Tofu is a protein rich, healthy alternative to eggs for vegans and vegetarians.
Start by warming some olive oil in a large pan whilst breaking down the tofu into small pieces.
Add it to the pan and cook for 10 minutes stirring throughout to ensure an even cook. Season with salt and pepper and some rosemary.
As a coeliac I love the Semper gluten-free flatbreads. The RosmarinKnäcke rosemary flatbreads go fantastically with scrambled tofu and I’ve also served with free-from red tomato pesto.