Tofu Scramble Tacos

Ingredients · per serving

• pinch Black salt (kala namak)
• ½ lime Lime
• 3 tortillas Corn tortillas
• ½ avocado Avocado
• to taste Black pepper
• 2 tbsp Plant milk
• 2 cloves Garlic
• 1 tbsp Nutritional yeast
• 1.5 tbsp Olive oil
• few dashes Hot sauce
• 2 tbsp Salsa
• ½ pepper Red pepper
• ½ tsp Ground cumin
• small handful Fresh coriander
• 200 g Firm tofu
• to taste Salt
• ¾ tsp Smoked paprika
• ½ tsp Ground turmeric
• ½ onion Onion

Instructions

1. Drain the tofu. Crumble with your hands into rough chunks — should look like scrambled eggs in size.
2. Heat 1.5 tbsp olive oil in a frying pan over medium heat. Add chopped onion and diced red pepper. Cook 5 min until soft.
3. Add minced garlic, ground turmeric (this is what makes it yellow like eggs), smoked paprika, ground cumin, and a pinch of salt. Stir 30 sec.
4. Add the crumbled tofu. Stir to coat in the spices. Cook 5 min, stirring occasionally, until tofu is hot and slightly golden.
5. Add the nutritional yeast (if using — adds eggy/cheesy flavour) and a splash of plant milk. Stir 1 min — gives it a slightly creamy "scrambled" texture.
6. Taste — adjust salt and pepper. Add black salt (kala namak) for proper eggy flavour, if you have it.
7. Warm the tortillas: in a dry frying pan over high heat, 20 sec per side until soft and slightly charred.
8. Mash the avocado with a squeeze of lime and pinch of salt.
9. Build tacos: smear avocado on tortilla, spoon scrambled tofu, top with salsa, hot sauce (optional), chopped coriander, and a final squeeze of lime.

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