Ingredients:
– 9 oz (250 g) firm tofu, drained
– ½ tbsp oil
– 2 garlic cloves, minced
– ¼ cup (60 ml) plant-based milk
– 1 tbsp nutritional yeast
– 1 tsp onion powder
– ⅓ to ½ tsp black salt (Kala Namak) or sea salt
– ¼ tsp turmeric powder
– ¼ tsp black pepper, or more to taste
– ¼ tsp smoked paprika
Instructions:
1. Crumble the tofu in a medium-sized bowl using your fingers.
2. Heat the oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, making sure not to burn it.
3. Add the crumbled tofu, plant-based milk, and all spices. Stir to combine. Cook for about 6-8 minutes or until the tofu is heated through and the plant-based milk has evaporated.
4. Taste the dish and adjust seasonings as necessary. Serve over bread and garnish with fresh chives.
Notes:
– Use firm tofu for best results. Avoid using silken or extra firm tofu.
– Any plant-based milk can be used such as almond, oat, coconut, or cashew.
– Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of plant-based milk.
– For added variety, include vegetables like spinach, scallions, or tomatoes. You can also top with vegan cheese.
– Serve with bread, toast, or roasted potatoes.
Nutrition per serving:
Calories: 167
Fat: 10g
Carbohydrates: 7g
Protein: 14g