Ingredients

• 225g pack Tofoo smoked tofu

• 250ml oat milk (unsweetened)

• 1 clove of garlic, crushed

• 50g butter

• ¼ tsp nutmeg

• ½ tsp tarragon leaves

• 3tbsp nutritional yeast

• 1 tsp fine black salt/ kala namak

• Optional: Toast, black pepper, grated vegan applewood cheese and fresh herbs to serve

Method

1. Melt the butter in a frying pan, on a medium heat fry the garlic for 2-3 mins.

2. Crumble in the tofu into large chunks and pour in the liquid from the pack.

3. Cover with the oat milk and stir in the nutmeg, tarragon and nutritional yeast. Leave on a medium heat for 5-10 minutes until the milk reduces and starts to thicken.

4. When the liquid has reduced, remove from the heat. In the last minute before serving, stir in the black salt. If this is added while cooking then the eggy taste will evaporate off, so it is important to wait.

5. Serve on buttery sourdough toast, with a crack of black pepper, another sprinkle of black salt, a sprinkle of applewood cheese and some hand-ripped parsley or dill.