Serves 2-4 | Prep time: 25 mins | Cooking time: 5 mins

INGREDIENTS

Vegan Yolk

• 3 carrots (approx 300g, and no need to peel, but take off the green butt)
• 2 medium potatoes (about 250g and peeled)
• 1/3 cup mild olive oil
• 1/4 cup almond milk
• 1 tsp black salt (Kala Namak)*

Vegan Egg White

• 200g firm tofu
• 1 Tbsp olive oil
• Black salt to taste
• Pinch of pepper

METHOD

Vegan Yolk

1. Roughly chop the carrots and potatoes, and boil until soft.
2. Drain, and let them cool.
3. Once cooled, transfer them to a blender, along with black salt, and olive oil.
4. Blend until silky smooth. The consistency should be like hollandaise sauce. Ladies and gentlemen, this is your vegan egg yolk.*

Make the Vegan Scramble

1. Crumble the tofu using your hands or grate it. It’s ok to have small lumps (not too big).
2. Heat up the oil in a non-stick frying pan.
3. Add the tofu and cook for 2 minutes on medium heat while stirring occasionally.
4. Add the ‘yolk’ as required, black salt to taste, and cook until everything is mixed well.
5. Add almond milk to make it creamier and runnier and cook for 1-2 minutes or until everything is heated through.
6. Enjoy hot.

Note: *Must use black salt i.e. Kala Namak (it’s the key to the flavour). Kala Namak is easily available in Indian grocery stores and most major supermarkets.