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TOFU 'EGG' SCRAMBLE

Tofu is used in this recipe in place of eggs to give the appearance and texture of scrambled egg. Because of its sponge like texture it is an excellent absorber of flavours when added with spices, marinades, sauces or seasoned liquids. Scrambled tofu is quick and easy to make enjoy for breakfast, brunch or something lite for lunch.
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Prep Time 17 minutes
Servings 3

Equipment

  • 1 nonstick fry pan
  • 1 Wooden spoon

Ingredients
  

INGREDIENT FOR SCRAMBLE

  • 325g or a block of firm tofu
  • 2-3 tablespoon light tasting oil
  • 2 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1/2 - 1 teaspoon kala namak (black salt) optional or use Himalayan pink salt to taste
  • 2 tablespoon finely chopped parsley for garnish

Instructions
 

METHOD

  • *Break up the tofu by crumbling with a fork or break up using your fingers into small bite size pieces, place in a bowl.
    *Measure out the seasonings EXCEPT THE BLACK SALT and place into a small bowl, mix and set aside.
    * Heat up a non stick pan on medium to high heat. Add oil and when heated add the mashed tofu cook gently turning with a wooden spoon 1 -2 minutes.
    *Next scatter the seasoning over the tofu and toss to coat. Continue to cook and stir for a further 5 minutes on medium to low heat.
    * Add the black salt and finely chopped parsley, stir through to heat, then remove from heat.
    VARIATION: Fry finely chopped onion and or chopped tomatoes and add to scrambled tofu.
    ADD vegetables of choice and add to scrambled tofu.