- 200-225 g of silken tofu
- 1/3 tsp. black or pink salt (aromatic sea salt, rich in minerals)
- 1/4 tsp. turmeric
- freshly ground black pepper
- 1 tsp. nutritional yeast (extinguished nutritional yeast with flakes for an additional subsidy of vitamins of group B), optional
- olive oil, rice bran oil or butter
- if you like a dense texture, you can add + 1 tsp. psyllium, or use firm firm tofu, but I like the variation with silk
Remove the tofu from the package, drain the water. Mash with a fork. Heat the oil in a pan. Add mashed tofu. Cook over medium-high heat so that excess liquid evaporates. After 1-2 minutes, add salt, turmeric and nutritional yeast. Cook for another 1 minute. Serve sprinkled with black pepper. It is ideal if, in addition to tofu, there are 2/3 vegetables on the plate: fresh, temperature-treated, fermented. And greens or seaweed, sprinkled with soy sauce.
Remove the tofu from the package, drain the water. Mash with a fork. Heat the oil in a pan. Add mashed tofu. Cook over medium-high heat so that excess liquid evaporates. After 1-2 minutes, add salt, turmeric and nutritional yeast. Cook for another 1 minute. Serve sprinkled with black pepper. It is ideal if, in addition to tofu, there are 2/3 vegetables on the plate: fresh, temperature-treated, fermented. And greens or seaweed, sprinkled with soy sauce.
