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Turmeric tofu scramble with fresh vegetables
Steaming hot vegan scramble rich in turmeric and fresh vegetables.

Turmeric tofu scramble

Author: Flavelo
Recipes Vegetarian & Vegan
How do soybeans become an egg experience? The secret is 'Black Salt' (Kala Namak), which evokes the smell and taste of boiled eggs precisely due to its high sulphur content. The crumbly texture of the tofu perfectly mimics the texture of scrambled eggs.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 175 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Fork (for breaking the tofu)
  • Chopping board and knife

Allergen Information

⚠️ Soya

Instructions

1 ✓

Unpack the tofu, pat off the moisture, and crumble into small pieces with a fork in a bowl.

Tip: The drier the surface of the tofu, the better it browns (Maillard reaction).
2 ✓

Sauté the finely chopped onion and pepper in the oil until translucent, then add the crushed garlic.

Tip: Add the garlic only at the end because it burns quickly and becomes bitter.
3 ✓

Add the tofu, sprinkle with turmeric, paprika and pepper. Fry together for a few minutes.

Tip: Turmeric dissolves in fat, giving a truly beautiful, egg-yolk yellow colour.
4 ✓

Stir in the diced tomato and cook until the juice evaporates and the scramble consistency comes together.

Tip: The tomato also adds an umami taste to the dish.
5 ✓

Remove from the heat, and ONLY THEN stir in the black salt and parsley.

Tip: The sulphurous aroma of the black salt evaporates with heat, so season with it only at the end.

Recipe FAQ

Why is the tofu watery?
Tofu contains a lot of water. It is worth squeezing it or patting it dry with kitchen paper before frying so it browns better and absorbs more flavour.
Where can I get black salt?
Look for it in Asian shops or health food stores as 'Kala Namak'. This is the key to the 'eggy' taste!

Ingredients

  • 300 g Tofu (firm, natural)
  • 2 tbsp Olive oil
  • 1 tsp Turmeric (for yellow colour)
  • 1 tsp Table salt
  • 0.5 tsp Black salt (Kala Namak - for eggy flavour)
  • 1 pinch Black pepper
  • 1 tsp Paprika
  • 1 clove Garlic
  • 1 Onion
  • 1 Bell pepper (white or yellow)
  • 1 Tomato
  • 5 g Fresh parsley