Dairy-Free Tofu Scramble with Israeli Salad

Ingredients

• 1 block Firm tofu
• 1 tablespoon Olive oil
• 0.5 medium Onion
• 0.5 teaspoon Turmeric
• 2 tablespoons Nutritional yeast
• 0.25 teaspoon Black salt (kala namak)
• 2 medium Tomato
• 1 medium Cucumber
• 0.25 small Red onion
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the tofu to remove excess water. Crumble the tofu into a bowl.
2. 2Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
3. 3Add the crumbled tofu, turmeric, nutritional yeast, and black salt to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until heated through and slightly browned.
4. 4While the tofu is cooking, prepare the Israeli salad. Dice the tomatoes, cucumber, and red onion.
5. 5In a bowl, combine the diced vegetables, lemon juice, olive oil, salt, and pepper. Mix well.
6. 6Serve the tofu scramble with the Israeli salad. Garnish with fresh parsley.

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