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.