Soft Tofu Scramble on Rye

A plant-based take on scrambled eggs. Silken tofu broken into soft curds with turmeric, black salt (for that eggy flavour), and fresh chives. Piled onto dark rye bread, it's a savoury, protein-packed start to the day.

Ingredients (Serves 1):

• 150g silken tofu, drained
• ½ tsp turmeric
• A pinch of black salt (kala namak) if you have it, or sea salt
• 1 tbsp nutritional yeast (optional)
• A small knob of vegan butter or olive oil
• A handful of fresh chives, snipped
• 1 slice of dark rye or pumpernickel bread

Method:

1. Melt the butter or oil in a non-stick pan over medium heat. Crumble the tofu directly into the pan.
2. Sprinkle over the turmeric, salt, and nutritional yeast. Cook gently for 3–4 minutes, stirring occasionally, until heated through.
3. Stir in the chives. Pile onto toasted rye bread.

Why it's gut-friendly: Tofu is easy to digest and provides plant protein. Rye bread is rich in arabinoxylan fibre that feeds good bacteria.