Method
- Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Crumble the tofu into the pan with your hands and cook, stirring frequently, for 3-4 minutes, until the liquid from the tofu is mostly gone.
- Add the nutritional yeast, Kala namak, garlic powder and turmeric. Cook, stirring constantly, for about 5 minutes.
- Pour the milk into the pan. Stir to combine. Serve immediately.
Serving tip
Serve with sautéed mushrooms, spinach and sliced avocado.
Shopping tip
Kala namak (Indian black salt) can be found at Indian or Asian grocers.
Storage tip
Store tofu in a reusable container and refrigerate for up to two days. Reheat in the microwave until heated through to serve.
Nutrition tip
Add extra sauteed veggies to the pan such as capsicum, onion, garlic or tomatoes.
