Tofu scramble with piquillo peppers

Ingredients

• 400 g extra-firm tofu
• ½ teaspoon cornstarch
• 3 piquillo peppers (roasted, drained)
• 2 tablespoons olive oil
• A pinch of garlic powder
• A pinch of ground black pepper
• A pinch of salt (about ⅛ teaspoon)
• A pinch of turmeric
• Kala namak, to serve

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cornstarch
• What to use instead of black pepper
• What to use instead of firm tofu

Instructions

1. Crumble the tofu with your hands into a bowl and mix it with the cornstarch.
2. Cut the peppers into strips or small pieces.
3. Heat the oil in a skillet over medium heat. Add the peppers and tofu and stir well.
4. Add the garlic powder, pepper, salt and turmeric and let it brown for 5-6 minutes, stirring now and then.
5. Transfer it to a plate and sprinkle with kala namak.

Nutrition facts

Approximate, per serving (about 268 g). Calculated with data from USDA FoodData Central.