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Description
A quick and easy vegan alternative to scrambled eggs, made with tofu and flavorful spices.
Ingredients
Scale
- 1 block (14 oz) firm tofu, drained
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black salt (kala namak)
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
- 2 tbsp water or plant-based milk
Instructions
- Press the tofu for 10 minutes to remove excess water.
- Heat olive oil in a pan over medium heat.
- Crumble the tofu into the pan with your hands or a fork.
- Add turmeric, garlic powder, onion powder, black salt, and black pepper.
- Stir well and cook for 5 minutes.
- Add nutritional yeast and water, stir, and cook for another 3 minutes.
- Serve hot with toast or vegetables.
Notes
- Use black salt for an egg-like flavor.
- Add vegetables like spinach or bell peppers for extra nutrition.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg