Scrambled tofu with vegetables

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Scrambled Tofu
  • Firm tofu : 400 grams
  • Turmeric powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black salt (kala namak) (optional) : 1/2 teaspoon
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Bell pepper : 1 medium, diced
  • Spinach : 2 cups, chopped
  • Cherry tomatoes : 1/2 cup, halved
  • Salt : to taste
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Scrambled Tofu
• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and diced bell pepper. Sauté for 5 minutes until softened.
• Crumble the tofu into the skillet using your hands or a fork.
• Sprinkle turmeric powder, salt, and black salt (if using) over the tofu. Stir well to combine.
• Cook for 10-12 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
• Add Vegetables
• Add the chopped spinach and halved cherry tomatoes to the skillet.
• Season with salt and black pepper to taste.
• Cook for an additional 3-4 minutes until the vegetables are wilted.
• Serve
• Remove from heat and transfer the scrambled tofu with vegetables to a serving dish.
• Serve hot and enjoy!

Tips

• Use firm tofu for a better texture in the scrambled tofu.
• Feel free to add other vegetables of your choice such as mushrooms or zucchini.
• Serve the scrambled tofu with whole grain toast or as a filling for breakfast burritos.

Information

• Scrambled tofu is a popular vegan alternative to scrambled eggs.
• Turmeric powder gives the tofu a yellow color and adds a subtle earthy flavor.
• Black salt, also known as kala namak, has a sulfuric taste that resembles the flavor of eggs. It is optional but adds an extra layer of authenticity to the dish.