¾cup(180grams)non-dairy milkplain and unsweetened. We recommend oat or soy milk.
½teaspoonturmeric powder
¾teaspoonsaltor more to taste
2twistsblack pepper
¼teaspoonblack saltor kala namak. Optional for an eggy flavor. Add more for more eggy taste.
Warm up the oil in a nonstick pan, then crumble the tofu with your hands and add it to the pan.Season with salt and pepper and fry on medium heat for 5 minutes stirring often.
Add unsweetened plant milk, turmericpowder, and kala namak.
Stir and cook on medium heat until the tofu scramble has a creamy and soft texture (3 to 5 minutes). Don't overcook or it'll dry out.Taste and adjust for salt before serving.
SERVING SUGGESTION
Serve on toasted bread or in a wrap with sliced avocado, chopped cilantro or parsley, and roasted or air fried veggies on the side.
VARIATIONS
Check out the variation chapter above to learn how to make this with mushrooms, spinach, or to turn it into a delicious vegan breakfast burrito.