Move over eggs and say hello to tofu scramble. A plant based alternative to regular eggs, you only need a skillet, no oil required and a handful of ingredients to whip this recipe up and did I say it's ready in less than 15 minutes too.
½teaspoonKala Namak black salt or more if you want a stronger taste in egg
black pepper and chopped chives to garnish
Instructions
Place the tofu with the water from the packaging in a large bowl and use your hands to break the tofu into small pieces (can use a masher/fork but hands work best).
On heat medium, grab a non stick frying pan or skillet then add the tofu and shake the pan a few times to distribute the heat.
Add the nutritional yeast, turmeric, garlic and onion granules.
Use a spatula to evenly fold in the turmeric so the tofu is completely yellow.
Pour in the almond milk and reduce to a medium/low simmer for roughly 5-6 minutes, shake the pan a few times during the given time.
Once the tofu scramble has cooked fold in your black salt
Garnish with black pepper and chives before serving
Notes
It's not essential to press out the excess liquid from the tofu once it is removed from the packaging. Keep it as you will need this when cooking the scramble.
Feel free to add additional vegetables i.e bell pepers, kale, spinach, asparagus, okra, avocadoes to your scramble
Use a non stick pan/skillet this will decrease the chances of any sticking especially as this is an oil free recipe
Add additional water to the pan in the initial stages once the tofu is added if needed.
Use a neutral tasting milk like Almond Milkto create moisture for the "eggs"
Don't keep stiring the tofu, shake the pan instead this stops the tofu from breaking down even further.