Ingredients
- 150 g nofu
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- Freshly ground black pepper, to taste
- 1 tsp oil
- 1 tsp Kala Namak (black salt) (or regular salt – Kala Namak gives an “eggy” flavor)
- 1 tbsp plant-based milk (optional, for extra creaminess)
- Optional add-ins: chopped onion, mushrooms, spinach, or other veggies
- Fresh parsley or green onion, for serving
Instructions
Prep the Tofu:
1. Use your hands or a fork to crumble the chickpea tofu into a scrambled texture.
2. Mix it in a bowl with nutritional yeast, garlic powder, and a pinch of black pepper.
Sauté the Veggies (Optional):
3. Heat oil in a medium pan over medium heat. If you're using onions, mushrooms, or other vegetables, sauté them first for about 5 minutes until soft.
Cook the Scramble:
4. Add the crumbled tofu mixture to the pan.
5. Stir gently and cook over medium-high heat for about 5 minutes, until heated through and slightly golden in places.
Make it Creamy (Optional):
6. If you prefer a creamier texture, add 1 tbsp of plant-based milk and stir well. Let it cook for another 2 minutes.
Season:
7. Turn off the heat and stir in the Kala Namak. You can adjust the salt level at any time, but the later you add the Kala Namak, the more "eggy" the flavor will be.
Serve:
8. Spoon the tofu scramble over toast or serve as part of a savory breakfast bowl.
9. Top with fresh parsley or chopped green onions for a burst of color and flavor.