{"id":235,"date":"2023-08-30T11:21:44","date_gmt":"2023-08-30T11:21:44","guid":{"rendered":"https:\/\/perfectlyplantly.verahutman.nl\/?p=235"},"modified":"2024-02-18T10:40:51","modified_gmt":"2024-02-18T10:40:51","slug":"scrambled-tofu","status":"publish","type":"post","link":"https:\/\/perfectlyplantly.verahutman.nl\/?p=235","title":{"rendered":"Scrambled Tofu"},"content":{"rendered":"\n

The secret ingredient in scrambled tofu is so called ‘black salt’, kala namak. This salt has a slight sulphurous taste which makes the tofu taste eggy. Used alongside with a generous helping of other spices makes for a tasty tofu lunch.<\/p>\n\n\n\n

\"Scrambled<\/figure>\n\n\n
<\/div>
\n \n<\/div>\n
\n\t

Scrambled Tofu<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
<\/div>\n\n
<\/div>\n
Course <\/span>Breakfast, Lunch<\/span><\/div>
Cuisine <\/span>Fusion<\/span><\/div><\/div>\n\n\n
<\/div>\n\n

Ingredients<\/h3>
  • 1\/2<\/span> (200 gram)<\/span> block of tofu<\/span> pressed firm tofu will yield a dry scramble, silken tofu a more softer scramble<\/span><\/li>
  • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> kala namak \/ black salt<\/span><\/li>
  • 1<\/span> tbsp<\/span> nutritional yeast<\/span><\/li>
  • 1<\/span> tsp<\/span> smoked paprika<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> turmeric<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Crumble the tofu above a bowl. Mix the spices in a small bowl.<\/span><\/div><\/li>
    • Heat the oil in a pan. And the tofu and coat it with the spices while stirring. Then bake for 6-8 minutes on medium high heat until the tofu is browned. Don't stir too often.<\/span><\/div><\/li>
    • Serve on toast or bread. Like a complete heathen I like to eat it with ketchup.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      The secret ingredient in scrambled tofu is so called ‘black salt’, kala namak. This salt has a slight sulphurous taste which makes the tofu taste eggy. Used alongside with a generous helping of other spices makes for a tasty tofu lunch.<\/p>\n","protected":false},"author":1,"featured_media":238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[179,46,161],"tags":[],"class_list":["post-235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-fusion-dinner","category-lunch"],"yoast_head":"\nScrambled Tofu - Perfectly Plantly<\/title>\n<meta name=\"description\" content=\"This scrambled tofu uses black salt and other spices to give a great, egg-like taste that is a great vegan twist on scrambled egg.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectlyplantly.verahutman.nl\/?p=235\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scrambled Tofu - 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