Eggy Tofu Scramble

Here is my go-to tofu recipe! Just like the conventional egg scramble, this tofu scramble is super easy to cook and goes perfectly with various types of food. Serving on a toast, as dip sauce, or on ketchup-flavored rice (we call this dish “omurice (Japanese omelet rice”))…the list goes on.

This time we served with leafy salad, chickpea stew, rice, and home-fermented soy yogurt. Yum!

Enjoy!

-RECIPE-

・400 g firm tofu, pressed beforehand to remove some retained water

・100 ml soy milk

・2 tbsp tahini

・2 tbsp nutritional yeast

・1 tbsp salted rice malt

・1 tbsp white miso

・1 tsp turmeric

・1 tsp black salt (kala namak)

・(optional) chili powder/dried oregano/black pepper

1. Break the pressed tofu into chunks and stir it in a pan with some oil for 3-5 min.
2. Meanwhile, mix all the other ingredients in a bowl.
3. Pour [2] over the tofu and toss everything for 1 min until it becomes nice and creamy.