Creamy Scrambled Tofu | best tofu scramble ever
Simple recipe for creamy scrambled tofu with Kala namak and turmeric powder
Servings: 1 person
Const: low
Equipment
- 1 non-stick frying pan
Ingredients
- 150 g firm tofu
- 100 ml water
- 100 ml unsweetened plant milk
- 1 tsp chickpea flour
- 1 tsp Kala namak seasoning (Himalayan black salt)
- 1 pinch turmeric powder
Instructions
- Crumble the tofu with two hands in a non-stick pan with a little oil.
- Fry for a few seconds, then add 100 ml water and cook over medium-high heat for a few minutes.
- Meanwhile, put the chickpea flour and vegetable milk in a bowl and mix well.
- Once the water in the pan has been absorbed, add the milk with the chickpea flour and cook for another 5 minutes, stirring occasionally.
- Add the Kala namak salt and mix briefly.
- Add turmeric, mix well and cook for a few seconds until the desired consistency is achieved.
- Enjoy your tofu with toast, avocado and cherry tomatoes.