The plant based answer to scrambled egg! Breakfast, lunch or dinner... it works!
Put the tofu in a large frying pan on a low heat and break it up using the back of a flat spatula. Try and make it so there are no large lumps. Add a bit of cold water if it sticks to the pan.
Sprinkle over the turmeric, paprika, black pepper and salt. Gently mix together and add more turmeric if you want a more yellow scramble!
If you have kala namak, sprinkle over, mix in and taste test. Add small quantities at a time and repeat until you have the taste which suits you.
This scramble cooks in 3-4 minutes so ensure you have your toast cooking and plate ready! If you like crispy bits, this will easily stick to the pan so you can get a few brown bits if you wish.
You can also pile the cooked tofu scramble into part cooked mushrooms and bake in a medium hot oven for 5-10 minutes.
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