Ingredients
Scale
- Veggies:
- 1 Tbsp (15ml) oil
- 1 small white onion, diced
- 1 red pepper, sliced
- Scramble:
- 2 Tbsp vegan butter
- 19oz (500g) firm tofu
- 1/3 cup (80ml) unsweetened soy milk
- 1/2 tsp dijon mustard
- 1 Tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder
- 1/4 tsp kala namak
- dash of pepper
- Serving:
- 1/4 tsp kala namak (black salt)
- 1 spring onion, sliced
Instructions
- Drain the tofu and crumble it into thick (scramble-like) pieces into a bowl. Cut your veggies and set aside.
- Place the oil into a pan over medium-high heat. Add the onion and sauté for 2 minutes. Add the pepper and sauté for another 3 minutes, then transfer to a bowl.
- Add the vegan butter to the pan until melted, then add the tofu and fry for 2-3 minutes until golden (be careful while flipping so the pieces won’t become to small).
- Mix together soy milk and the remaining spices into a small bowl. Once the tofu is golden add the soy milk mixture and carefully combine. Cook the tofu in the mixture for 3-4 minutes until you’ve reached the desired consistency (cook longer for a dryer scramble and less for a softer consistency).
- Add the sautéd veggies, sprinkle the kala namak on top (if you add the black salt before cooking most of the eggy flavor will vanish so make sure to add only for serving) and serve with spring onion and your favorite bread.
Description
As in all of my recipes, 1 cup equals 250 ml.