Scrambled tofu
Scrambled tofu is the plantbased counterpart to scrambled eggs. Does it taste completely the same? No definitely not. But for me that's not the purpose: as long as it's really tasty and good for you. And personally I even prefer to make it a bit more flavourful with lots of extra spices, tomatoes and spring onions. When I made this for my boyfriend for the first time, his reaction was: "I actually never really liked scrambled eggs, but this is really good!"
You will easily find the main ingredients at your local supermarket. But if you want to take this recipe to another level, then I recommend finishing it off with a little pinch of kala namak. "Kalawhat?" Kala namak! That's a type of salt that is commonly used in the Indian cuisine with the typical taste of eggs. Is it essential? Not really, but it does make a huge difference! You can usually find kala namak at the Indian supermarket. Or you can also just order it online.
Ingredients
Directions
Cut the onion into fine half rings and sauté with a little oil in a pan over medium heat until translucent.
Press the tofu to get rid of the excess liquid and crumble it on top of the onion.
Add the curry and paprika powder along with the diced tomato.
Let it cook for a minute or two while stirring. Season with black pepper and salt.
Serve with finely chopped spring onions and add a pinch of kala namak to finish it off. This last step is optional, but highly recommended.
Ingredients
Directions
Cut the onion into fine half rings and sauté with a little oil in a pan over medium heat until translucent.
Press the tofu to get rid of the excess liquid and crumble it on top of the onion.
Add the curry and paprika powder along with the diced tomato.
Let it cook for a minute or two while stirring. Season with black pepper and salt.
Serve with finely chopped spring onions and add a pinch of kala namak to finish it off. This last step is optional, but highly recommended.