Almost like scrambled eggs

Ingredients for 2 servings:

• 200 g tofu, natural
• 30 g tofu (silken)
• 1 tbsp oil (Alba oil)
• 1 small onion(s)
• turmeric
• Salt (Kala Namak), Indian black salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegan “scrambled eggs” that can compete with the real thing

Mash the natural tofu with a fork. Dice the onion. Heat a scant tablespoon of Alba oil in the pan. Fry the onion in the hot oil until translucent, then add the crushed tofu and stir-fry for a few minutes. Stir in about 1/2 teaspoon of turmeric for color and continue to fry briefly. Cut about 2-3 tablespoons of silken tofu into large cubes, do not whisk, and add to the pan. While stirring, press the pieces down a bit with a wooden spoon so that they resemble the egg whites in real scrambled eggs. The silken tofu adds moisture to the vegan scrambled eggs, so everyone can decide for themselves how they like it best. There shouldn’t be too much, or it will become mushy. Finally, sprinkle the kala namak over the eggs and stir in briefly. The salt should really be added at the very end. If it cooks for too long, it loses its slightly sulfurous aroma that gives it that “real” scrambled egg flavor. Tip: It also tastes delicious with fried vegetables such as mushrooms, tomatoes, etc.