Look again: it’s actually scrambled tofu!

I unexpectedly discovered that you could make scrambled tofu that looked and had the texture of scrambled eggs after I accidentally left a packet of tofu in teh freezer for too long.

I had originally intended to pan-fry the frozen tofu, but as it cooked, the tofu started melting and took on an eggy kind of look.

This gave me the idea to ’scramble’ it, along with a bit of cornflour to firm it up/give it a crust, and added italian seasoning, crushed red pepper and some salt for flavouring.