1 package (15 ounces, or 420 g) firm or extra firm tofu
2 tablespoons of olive oil, optional
1/2 small onion, minced
1 clove garlic, minced
1 to 2 cups chopped veggies,frozen or fresh
(I like to use red bell pepper, zucchini, green beans, etc.)
1/2 to 1 teaspoon turmeric
1/2 to 1 1/2 teaspoon kala namak salt (or 1/4 to 1/2 teaspoon smoked salt)
pepper to taste
Preparation time 15mins
Cooking time 15mins
Press the tofu. (See http://www.veggiebelly.com/2011/04/how-to-press-tofu.html if you have never done this before.)
Heat the oil oil in a large skillet (or use some water to water saute) and heat over medium heat. Once the oil is hot add the onion and cook unti translucent. Add garlic and the rest of the veggies and cook until tender.
Crumble the press tofu so it looks like scrambled eggs and add the 1/2 teaspoon turmeric and 1/2 teaspoon kala namak. Mix well so the turmeric“dyes”the tofu to look like eggs. If the color isn’t yellow enough add more turmeric. Taste and add more kala namak if you need a stronger egg flavor.
If you don’t have any kala namak use regular or smoked salt instead and salt to taste.