Marigold ingredients

2 tbsp olive oil
1 cup brown rice flour
¼ cup nutritional yeast
¼ to ½ tsp of powdered turmeric
¼ tsp paprika
½ to ¾ tsp black salt (this is sulfurous salt and you can buy it in health food shops)
1 cup soy milk
1 tsp dijon mustard
pepper to taste
3 spring onions finely sliced
500g hard tofu, crumbled into big pieces
handful of spinach, dill or parsley (this is very optional)

In a saucepan add one of the tablespoons of olive oil and then the brown rice flour, stir in the soy milk gradually.
Keep stirring until it becomes a thick, smooth sauce. If it is too thick you can add more soy milk.
Add the nutritional yeast, turmeric, paprika, black salt and pepper and mix in.
Turn the heat off the sauce and let sit for a while.

In a frying pan or wok add the remaining 1 tbsp of oil and the spring onions and tofu and cook until it is browned a little on most of the pieces.
Fold the sauce into the tofu gently and heat for a few minutes.
Fold in the herb of choice, also gently.

From re this recipe: “I tried out this particular scrambled tofu recipe on two retreats I recently catered on. I watched a total of 58 people go back for more and more. A few people couldn’t believe how much like eggs it tasted and one person told me I had just taught her how to give up eggs for life.

However I cannot lay claim to this recipe. It is not mine. It has come straight out of the Smith and Daughters cook book. Who knows this cook book? Who knows Smith and Daughters? For those of you who don’t, Smith and Daughters is a vegan restaurant in Fitzroy, Melbourne. The owners Mo and Shannon also have a vegan deli called Smith and Deli. Both are very popular eating places.”