Vegan "scrambled eggs" or "omelette"

Ingredients for 2 servings:

• 200 g tofu, natural
• n. B. Flour , (chickpea)
• some vegetable broth
• some salt (black), Kala Namak or normal salt
• e.g. chives, fresh or frozen
• n. B. Pfeffer
• possibly milk, (plant-based), soy drink or similar.
• some water
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Place the tofu in a bowl and break it up with a fork. If you want something more like scrambled eggs, chop the tofu roughly; for an omelet, chop it as finely as possible. Then add a little vegetable stock and kala namak. Kala namak leaves a sulfurous flavor, making it taste like egg. If you don’t like that or don’t have any, you can also season it with regular salt. Now fill with warm water until everything is almost covered, but not floating. Add chives, pepper, and a splash of plant-based milk. Mix everything well and thicken with chickpea flour until it forms a dough-like mass. Add more salt if necessary. Now fry in a slightly heated pan over medium heat. For scrambled eggs, stir and turn frequently; for an omelet, cook one side first, then the other.