You need only six ingredients. One pack of firm, crumbly tofu around 200 g, two scallions aka green onion. And a teaspoon each of coconut oil, turmeric plus kala namak. The last one is a seasoning called ayurvedic black salt and provides that sulfurous, stinky aroma similar to eggs.

Take the soft tofu out of the packaging and drain the fluid. Wrap it into a fabric kitchen towel to dry it even more, by applying some pressure. After that, break the tofu down into crumbly pieces onto a plate.

Put a big cast iron pan on medium heat and as soon it is warming up take a teaspoon of coconut oil and melt it. Then you add the tofu to the pan, but don´t move it around too much. Just let it sit in the hot pan and sprinkle with the flavor: a teaspoon of kalanamak and a teaspoon of turmeric.

In the meantime clean and chop two green onions.

Now the scramble in the pan should have a nice golden crust, so you can mix and turn it. Remove the pan from the stove and finish up the dish with spring onions on top.

I was surprised, that the taste and texture is extremely close to scrambled eggs
and how quick and easy this was to cook. Foolproof.


half a cup = 100 ml
spoon = 15 ml
teaspoon = 5 ml
minispoon = 1 ml