Two oriental giants meet to revive the taste of a childhood memory, an old time breakfast favorite: Tofu and black Indian salt often earn our praise, and combined here to bring an uncannily authentic eating experience.
It all starts with
100-200 gr Tofu per portion
1.5 tsp of black Indian salt (it has a slightly higher ratio of sulfur in it that results in a somewhat eggy taste and smell)
1 tsp turmeric (for the color)
1\2 cup unsweetened soymilk
2 tbsp olive oil
And this is how it gets done
Coarsely grate the Tofu.
Season with black Indian salt and turmeric.
Add unsweetened soymilk, and stir until all is mixed well.
Heat pan with olive oil.
Add the mix and fry till it's just as runny as you like it.
I serve it in Pita bread with homemade vegan mayo.