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Revuelto cremoso de tofu con la técnica de dos tofus.

This recipe is from our second, award-winning cookbook “BISH BASH BOSH!”, which was recently re-released with a brand new cover! Yay! (Link in bio)
Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top Leave for 10–15 minutes to drain and firm up before you start cooking
Put the frying pan over a medium heat Add the dairy-free butter and melt Add the sliced spring onions and stir for 3–5 minutes Add the garlic and stir for 1 minute Add the turmeric, black pepper and kala namak and stir them into the onions
Cook the scrambled tofu Drain any liquid from the pressed firm tofu Pour the creamed silken tofu into the frying pan and stir everything together Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan Fold everything together for 1–2 minutes to completely warm through Take the pan off the heat