Tofu Scramble with Avocado Toast and Orange Slices

Instructions

1. 1

   Prepare the Tofu (10 minutes)

   • Drain the block of tofu. Press it for at least 10 minutes to remove as much water as possible. You can use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
   • In a medium bowl, use your hands or a fork to crumble the pressed tofu into bite-sized pieces, resembling the texture of scrambled eggs.
2. 2

   Sauté Aromatics and Vegetables (5-6 minutes)

   • Heat the olive oil in a large non-stick skillet or pan over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes, until the pepper is tender-crisp and the garlic is fragrant.
3. 3

   Cook the Scramble (5-7 minutes)

   • Add the crumbled tofu to the skillet with the vegetables.
   • Sprinkle the nutritional yeast, turmeric powder, kala namak, salt, and black pepper over the tofu.
   • Stir gently to combine, ensuring the tofu is evenly coated with the spices. Cook for 5-7 minutes, stirring occasionally, allowing the tofu to heat through and develop a slightly firm texture.
4. 4

   Finish and Serve (2 minutes)

   • Pour in the plant-based milk to add a touch of creaminess and stir to combine.
   • Add the fresh spinach to the pan. Stir until the spinach has just wilted, which should take about 1-2 minutes.
   • Taste and adjust the seasoning if necessary. Garnish with fresh chives and serve immediately.