You won’t believe this vegan Spanish tofu scramble with potatoes and chorizo is vegan. I use Himalayan black salt (Kala Namak), which tastes like real eggs.
Extra virgin olive oil
¾ cup vegan chopped chorizo (100 g)
2 medium potatoes
9.7 oz tofu (275 g)
⅛ tsp turmeric powder (optional)
Sea salt and black pepper to taste
Dash of black salt or Kala Namak (optional)
Heat a little bit of extra virgin olive oil in a frying pan over medium heat and when it’s hot, cook the vegan chorizo (chopped) until it starts to golden brown. Set aside.
Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or ⅛” thick. Peel and chop the onion into small pieces.
At this step, you’ll have to choose one version. Traditional version: In a non-stick frying pan, heat the olive oil over medium high heat, add the potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 15 or 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Set aside. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when it’s hot, add the potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 15 or 20 minutes or until potatoes are soft. Stir occasionally. Add more water if it’s necessary. Remove the potatoes and onion from the pan with a slotted spoon. Set aside.
Use a fork to crumble the tofu into bite-sized pieces. Cook the tofu with a little bit of oil for about 5 minutes.
Add the turmeric powder, sea salt , black pepper, black salt and cooked chorizo, potatoes and onion. Cook for about 5 minutes.