Scrambled tofu

Method

1. Drain your tofu and squeeze the excess water out over the sink. You do not need to press the tofu for this recipe but squeezing out as much water as you can is a must so that it doesn’t end up mushy

2. Heat up the oil in a saucepan on medium heat

3. If using garlic, mince it and add when the oil is hot

4. Add the rest of the spices, except the kala namak, to the oil. This will enhance the flavours. If they start to stick, add a splash of water to deglaze

5. Add the lemon juice

6. Crumble the tofu into the pan and stir to coat it in the oil/spice mix

7. Let it cook for a few minutes, stirring occasionally

8. Add the vegan butter, and if it’s looking too dry for your liking, add a dash of plant milk

9. Add in the cheese or nutritional yeast and continue stirring until melted or thoroughly mixed in

10. Serve! Scrambled tofu can be enjoyed on top of toast, topped with avocado, or as part of a fried breakfast. Best enjoyed with brown sauce or ketchup and a mug of coffee in the morning.