For a buttery taste, you can use vegan butter instead of olive oil.You can also sauté baby spinach separately until wilted and add to tofu scramble towards the end of the cooking time.Instead of serving separately, you can mix sautéed vegetables with scrambled tofu towards the end of cooking time.A complete meal with roasted potatoes and sautéed vegetables like bell peppers, onions, mushrooms, garlic, corn,….Himalayan black salt (kala namak) can be found in Indian and Pakistani stores or online.Very important! Either use a well-seasoned carbon steel or cast iron skillet! For tofu scramble you really want your pan to have non-stick properties!.Top with parsley and/or chives and enjoy!.Add kala namak and give it another gentle stir to distribute the salt evenly.Cook for another 2-3 minutes until the liquid is gone and the right texture is achieved. Gently stir in onion powder, nutritional yeast, and cracked black pepper.Very gently stir to coat tofu with the spices and cook for about 5 minutes, then flip. They will shrink considerably due to evaporation. Use a spatula to roughly break it into large chunks, about 1 inch/2½ cm. Meanwhile, drain silken tofu, then add the whole block to the skillet.Add them to your hot skillet and cook for about 5 minutes until light golden while stirring occasionally.Meanwhile, crumble firm/super firm tofu with your fingers into smaller and bigger crumbles to resemble scrambled egg.Mix everything thoroughly and let it cook for a few minutes at medium heat. ![]() Using your fingers, crumble the tofu into little pieces and add them to the pan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |