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Tofu Scramble
Crumbled tofu turns golden with turmeric and picks up an uncannily eggy note from kala namak. Cherry tomatoes and spinach fold in at the end for a vegan breakfast that never leaves the pan..
Cook time
22 min
Servings
2
Ingredients
12
Nutrition
per serving230 kcal
Calories
18 g
Protein
14 g
Fat
8 g
Carbs
Instructions
- 1
Press the tofu between two layers of kitchen paper under a heavy plate for 10 minutes. The drier it goes into the pan, the better it browns.
- 2
Finely dice the shallot, chop the garlic, halve the cherry tomatoes and slice the spring onions into rings.
- 3
Crumble the tofu with your fingers into uneven pieces — deliberately ragged, so it reads as set egg. Mashing it with a fork gives you paste.
- 4
Heat the oil in a pan and soften the shallot for 3 minutes, then add the garlic and turmeric and fry for 30 seconds, until fragrant and the oil stains golden.
- 5
Stir in the tofu and fry for 5 minutes, letting the edges crisp a little. Add the nutritional yeast, oat milk and pepper and stir until the curds hold together creamily.
- 6
Fold in the tomatoes and spinach and cook just until the leaves wilt. Pull the pan off the heat before stirring in the kala namak — heat drives off the sulphurous, eggy note. Finish with the spring onions.
