Hong Kong-style scrambled tofu

3 steps

Let’s make it

1. 1

   Mix the sauce

   Combine the garlic, ginger, soy sauce, coconut aminos, tomato sauce and sugar. Set aside.

2. 2

   Scramble

   Heat the oil in a pan over medium heat. Add the drained tofu and scramble with a fork or potato masher. Mix in the turmeric and optional nutritional yeast. Cook for 3–5 minutes, until heated through and lightly golden.

3. 3

   Reduce and serve

   Add the sauce and ½ cup prepared oat milk. Cook, stirring frequently, for around 5–7 minutes, until reduced. Add chilli to taste, then serve on toast with parsley and any extra chilli.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.