Tofu Scramble

Tofu scramble cooks quickly and turns out soft, juicy and slightly cheesy from nutritional yeast. Himalayan black salt adds an egg-like note.

Mash silken tofu (120 g) with a fork. Finely chop tomato (120 g) and warm it in a skillet, stirring until it softens slightly.

Add the tofu, nutritional yeast (2 g), onion powder (1 g), Himalayan salt (1 g), black pepper (1 g) and parsley (10 g). Stir and cook until warm and softly set.