Ingredients:
For the sauce:
35 g plain (all-purpose) flour
15 g nutritional yeast
1/4 tsp. ground turmeric
1/4 tsp. sweet paprika
1/2 tsp. black salt
250 ml soy milk
1 tsp. dijon mustard
2 Tbsp. butter
For the scramble:
1 Tbsp. butter
1 Tbsp. olive oil
1/2 onion, finely chopped
2 garlic cloves, crushed
1/2 jalapeno, finely chopped (seeds removed for a milder taste)
500 g extra-firm tofu, drained and crumbled into biggish chunks
small handful of your favourite herb
Directions:
To make the sauce, combine the flour, yeast, spices and black salt (if using) in a medium-sized saucepan over medium heat. Slowly add the soy milk, whisking constantly until you have a smooth sauce. Add the mustard and butter and whisk until thick and creamy. Reduce the heat to as low as possible and simmer, whisking often, for 5 minutes. Remove from the heat and set aside while you make the scramble.
Heat the butter and oil in a large non-stick frying pan over high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown.
Toss in the garlic and jalapeño and cook for about 30 seconds.
Add the drained, crumbled tofu and gently stir to coat in the onion mixture.
Without stirring, fry the tofu until it browns slightly on one side. If you find that your tofu is letting out too much liquid and it’s starting to stew instead of fry, tilt the pan and remove the liquid with a spoon.
Add the reserved sauce and gently fold through the tofu. Be careful not to break up the tofu too much or you’ll end up with some kind of weird eggy tofu soup.
Finish with a scattering of your favourite herb and season to your liking.
ENJOY!
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