Golden Tofu Scramble

Method

1. Pat the tofu dry with a clean tea towel, then crumble it into a bowl with your hands, leaving some larger chunks for texture.
2. Heat the oil in a non-stick frying pan over medium heat and cook the onion for 3–4 minutes until soft and translucent.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the crumbled tofu and cook for 3 minutes, stirring occasionally, so some of the moisture evaporates.
5. Whisk the nutritional yeast, turmeric, paprika and soy milk together in a small cup, then pour over the tofu and stir until evenly golden.
6. Fold in the spinach and cook for 1 minute until just wilted and the scramble looks creamy rather than wet.
7. Take the pan off the heat, then stir in the kala namak and plenty of black pepper. Adding the black salt at the end keeps its eggy aroma.
8. Scatter with chives and serve straight away on toast or with roast potatoes.