Tofu Scramble – vegan scrambled egg alternative

Ingredients for 2 servings:

• 1 shallot(s), finely diced
• 1 pack of tofu blocks, natural, firm, 250 g
• 2 tomatoes, pitted and diced, alternatively bell pepper(s) or other vegetables, optional
• 50 ml plant milk (plant drink), e.g. soy milk, or plant yogurt, alternatively water
• 3 tsp nutritional yeast, optional
• 1 tsp, leveled turmeric powder
• ½ tsp paprika powder
• 1 pinch(s) of Kala Namak, optional
• salt and pepper
• n. B. Baby spinach, optional
• Chives or other herbs, optional
• oil

Instructions

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

gluten-free

Heat a little oil in a pan and sauté the diced shallot until translucent. Tear the tofu into small pieces with your hands over the pan and fry for 1-2 minutes. Add the finely chopped vegetables of your choice and fry briefly. Mix the soy milk with the nutritional yeast, turmeric powder, and paprika, then add it to the pan and sauté until the liquid has almost completely evaporated. Season with salt, pepper, and kala namak, if desired. Finally, stir in the spinach. Serve immediately with herbs, bread, avocado, or boiled potatoes, if desired. Tips: If you use yogurt instead of plant-based milk, the tofu scramble will be even creamier. If you want it to look and taste like eggs, you can add a pinch of black salt (kala namak). It has a sulfurous smell and taste and is very reminiscent of boiled eggs.