Vegan Tofu Scramble

 

  • 800 g firm tofu

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 200 g mushrooms, sliced

  • 2 tablespoon oil

  • 1.5 tablespoon turmeric

  • 2 tablespoon nutritional yeast

  • 2 tablespoon powdered kala namak, black salt

  • 2/3 tablespoon plant based milk (almond, cashew nuts , oat)

  • salt to taste

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Ingredients

 

Method

 

  1. Mix all the spices with milk, it should have eggy aroma and yellow (yolk) colour

  2. Break tofu into crumbles,  (rub between your fingers to break into small bits) and mix together with an eggy mixture

  3. Heat oil in a skillet over high heat.

  4. Add chopped onion, red pepper and mushrooms and cook for 5-6 minutes, stirring occasionally.

  5. Stir in tofu and continue cooking for 5 more minutes, stirring constantly.

  6. Serve immediately or store in an airtight container in the fridge

  7. Enjoy with toasted bread or on a bed of steamed greens

 

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