0.5 teaspoon sea salt , or kala namak Indian black salt with eggy flavor
0.25 teaspoon pepper
0.25 teaspoon garlic powder
0.25 teaspoon turmeric , optional for color
Drizzle of oil for cooking if not using non stick pan
Optional to add nutritional yeast
Whisk all ingredients but the oil in a bowl until smooth. Pour into a pan (put oil in first if using) and cook over medium low heat.
Allow it to firm up a bit then using a spatula scramble the mixture. Keep going back and forth, allowing it to firm up then scrambling, until cooked through. It will seem messy and batter like but keep at it and it will set.
TOFU SCRAMBLE
Tofu option:
453g mix of firm and silken tofu
0.5 teaspoon Kala Namak (Black Salt – for eggy flavour)
0.25 teaspoon pepper
0.25 teaspoon garlic powder
0.25 teaspoon turmeric , optional for colour
Drizzle of oil for cooking if not using non stick pan
(Optional to add a bit of milk at the end if you want it looser)
Optional to add nutritional yeast
Use hands or fork to break up both of the tofu and mix together (keep the pieces of firm tofu a decent size to keep the texture)
Add the tofu to the pan, with the oil if using, and cook over medium heat. Add in the spices and mix into the tofu. Cook until heated. Turn down the heat if it starts to brown too much or gets too dry. You can add a splash of milk if you want it to have a looser texture.
SCRAMBLED OGGS
Store bought vegan egg option (eg OGGS or JUSTEGG) :
1 container store bought liquid vegan egg , or powder if preferred
