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How to make tofu scramble

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Tofu scramble is the vegan's answer to scrambled eggs, and is easy and quick to make. The secret to a great scramble is cooking the tofu in a hot pan until it is golden. Sunflower & sesame seeds add a great crunchy contrast. Black salt will add an eggy flavour, but regular salt can be used instead.
What you'll need: 
1 tablespoon tahini (sesame seed spread)
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 tablespoon nutritional yeast flakes
1/2 tablespoon soy sauce
225g firm tofu
Groundnut oil for frying
Freshly ground pepper to taste
Salt or black salt (kala namak) to taste
Heavy pan, preferably cast iron
First make the sauce. In a medium-size bowl, stir together tahini, sesame & sunflower seeds, nutritional yeast flakes and soy sauce until well blended.
Break off a chunk of tofu and crumble it with your hands into the bowl of sauce. The pieces of tofu should be quite small. When all the tofu is crumbled into the bowl, mix it thoroughly.
Heat a heavy pan, preferably cast iron, over medium heat. When hot, add enough groundnut oil to lightly coat the bottom of the pan. If you are using a stainless steel pan instead of cast iron, you will need to use more oil to keep the tofu from sticking.
Add the tofu to the pan and spread it into a thin layer, patting it down lightly. Fry until the underside is golden, then flip it over in sections and lightly brown the other side.
Add freshly ground pepper and salt or black salt to taste.
Makes two servings.
Tahini can be found in the ethnic section of most supermarkets, or in health food shops.
Nutritional yeast, also called engevita yeast, is a non-active yeast with a savoury, cheesy flavour and is available in health food shops.
The natural sulphuric content of black salt (kala namak -- which is actually pink in colour) gives it an eggy smell & taste. Look for it in Indian food markets.


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