Ingredients:
1 tablespoon olive oil or other mildly flavored oil
1 yellow onion, chopped
1 pepper, chopped (any type you like, including jarred roasted peppers)
2 cloves minced garlic
1 14 ounce package of firm or extra firm organic tofu, pressed to remove the water
4 tablespoons of Vegan Egg Mix + 1 teaspoon Dijon mustard if ground mustard was omitted from the mix
1 teaspoon kala namak black salt
Directions:
Heat oil in a skillet over medium heat (I use cast iron). Add onion and pepper and saute until the onion is translucent and the pepper has softened. Add the garlic and cook for 30 seconds until fragrant. With your hands, crumble the tofu into the pan. Add the remaining ingredients, except kala namak black salt, and stir to combine. Cook for 10-15 minutes, stirring occasionally, until the tofu starts to crisp and brown. Add the kala namak black salt, stir, and cook for another minute.
Notes:
Black salt is also called kala namak and can be found on Amazon or in an Indian grocery store. It has a sulfur smell and taste.
