Oil Free Tofu Scramble
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tofu block (9oz//280g) (extra firm with the water)
- 2 tbsp nutritional yeast
- Β½ tsp onion powder (or granules)
- ΒΌ tsp garlic granules
- ΒΌ tsp turmeric
- ΒΌ cup almond milk
- Β½ tsp Kala Namak black salt ( or more if you want a stronger taste in egg)
- black pepper and chopped chives to garnish
Method
- Place the tofu with the water from the packaging in a large bowl and use your hands to break the tofu into small pieces (can use a masher/fork but hands work best).
- On heat medium, grab a non stick frying pan or skillet then add the tofu and shake the pan a few times to distribute the heat.
- Add the nutritional yeast, turmeric, garlic and onion granules.
- Use a spatula to evenly fold in the turmeric so the tofu is completely yellow.
- Pour in the almond milk and reduce to a medium/low simmer for roughly 5-6 minutes, shake the pan a few times during the given time.
- Once the tofu scramble has cooked fold in your black salt
- Garnish with black pepper and chives before serving