Vegan Tofu Scramble with Cashew Butter and Turmeric
Ingredients
- 1 pack of Tofu Firm
- 1 tsp of Cashew Butter
- 2-3 tbs Water
- Ground Turmeric
- Black Sulfur Salt, Kala Namak
Preparation
Break the tofu into small pieces in a pan and add the cashew butter and the water. Stir until you get a slight creamy/grainy texture.
Add the turmeric. It has a strong taste so add with care if you are not used to it. This will give the scramble the beautiful yellow color.
Add a small pinch of the black salt a few moments before serving. If you add it too early the sulfuric taste will disappear. You can cook it with regular salt, but the Kala Namak salt adds the eggy flavor.
