Directions

• Cut onions as small as possible and fry them along with cumin and some oil on medium heat for about 3 minutes in a pan. Meanwhile, crumble the tofu with your hands into small pieces.
• Add the tofu to the pan and let it all roast for about 4 minutes while stirring frequently.
• Cut the tomato into small pieces and add one-half of it to the pan along with 1/2 spoon salt (or according to taste). Stir it well and let it cook for a moment.
• Add the plant milk to the pan. Then add turmeric and pepper.
• Once some of the water has evaporated and the consistency is to your liking, add the second half of the chopped tomatoes.
• Optionally garnish with fresh green coriander or other greens!
• Serve your scrambled tofu, e.g. with some bread. Top it off with a small pinch of Kala Namak salt. This gives the scrambled tofu an egg-like smell and taste, unbelievable.