I like to use this kind of medium firm tofu (from Asian supermarket )
to make my tofu scramble but if you find only extra firm tofu at normal German
super market , you could add some plant based milk at the end to modify the texture.
Ingredient list for 3 small servings.
225g medium firm tofu (half of this big block of tofu )
1/4cup chopped onion
1/4cup chopped paprika/carrot (optional)
10ml olive oil
1tbsp brewer’s yeast
1/2 tsp black salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/4cup chopped herbs as topping
STEP 1
Add 10ml oil to a pan and warm it over medium heat.
Stirfry chopped onion (and some other veggies) for 2-3mins.
STEP 2
Crumble midium firm tofu into the pan with your hands,and stir fry it with a wooden spoon.
Keep cooking it, stirring sometimes for 2-3minutes.
STEP 3
Add black salt,turmeric and garlic powder until all the white part turns yellow.
Finally add brewer’s yeast just before you serve them.
The key ingredients are the black salt ( kala namak)
and the brewer’s yeast(Bierfehe)
Because the black salt add the eggy flavor to the dish and
the brewer’s yeast is going to add some missing B vitamins and Umami taste to the blank tofu tastes more like egg.