Vegan Tofu Scramble with ORYCO Black Salt

ORYCO Himalayan black salt, also known as Kala Namak, adds a distinctive savory, egg-like flavor to this breakfast scramble.

Serves: 2
Prep: 10 minutes · Cook: approximately 12 minutes

Ingredients

• 1 block firm tofu, 14 oz, drained and patted dry
• 1 tablespoon olive oil
• ¼ cup diced onion
• ½ cup diced bell pepper
• ¼ teaspoon turmeric
• ¼ teaspoon garlic powder
• 2 tablespoons nutritional yeast, optional
• 2 tablespoons water
• ⅛ teaspoon ORYCO Himalayan black salt, freshly ground, plus more to taste
• Black pepper to taste
• Toast and sliced avocado, for serving

Method

1. Heat the olive oil in a skillet over medium heat. Cook the onion and bell pepper for 4–5 minutes.
2. Crumble the tofu into the pan. Stir in the turmeric, garlic powder, optional nutritional yeast, and water.
3. Cook for 5–7 minutes, stirring occasionally, until hot throughout.
4. Remove from the heat. Stir in the ground black salt and pepper. Taste before adding more.
5. Serve with toast and avocado.

ORYCO tip: Start with a small amount of black salt—its characteristic flavor is strong.

Shop ORYCO Himalayan Black Salt Grinder — 17.64 oz