Mexican Tofu scramble
A spicy twist on a classic tofu scramble.
This recipe uses Kala namak – a pink coloured salt that adds an eggy flavour, it can be found in most Asian stores and some health food stores. You can substitute with any salt, or no salt at all!
Recipe Ingredients
Two Servings
1 block organic firm tofu
1-3 tsp water or vegetable stock for frying
1 small red chilli (finely chopped) – keep a few slices as garnish
1 tsp turmeric powder
1/2 tsp black salt (Kala Namak)
Black pepper
1 Tbsp nutritional yeast
Spring onion & tomatoes (optional)
Dish Preparation
15 Minutes
Add the water /vegetable stock to a frying pan and heat until bubbling.
Crumble in the tofu with turmeric, black pepper, nutritional yeast, pink salt and finely chopped red chilli.
Gently cook until warmed through, adding more water if necessary to avoid sticking.
Add in spring onion & tomatoes at end, keep some aside as garnish.
Allergens
Soy
Water
When we use purified water in our recipes we use Berkey Water filters.
Please use this link to purchase yours!
