Vegan Scrambled Eggs from Tofu | Protein-Rich Breakfast

Finely dice the onion. Heat the vegetable oil in a pan and sauté the diced onion over medium heat until translucent.

Roughly mash the silken tofu with a fork and add it to the pan. Add nutritional yeast and turmeric powder. Simmer everything for a few minutes until the desired consistency is reached and excess liquid has evaporated.

Season with ground black pepper and Kala Namak just before serving. The black salt provides the typical egg aroma. If you use firm tofu, you can add approx. 50 ml of plant milk to achieve a creamy consistency.