A fun and vegan remake of the classic Jewish dish!
Add a teaspoon of oil to a pan. Sprinkle in the turmeric and cook until fragrant, about 30 seconds.
Break the tofu into chunks and add to the pan.
In a bowl, whisk together the chickpea flour and water. Add to the pan with the tofu and toss to coat the tofu.
Add the nooch, kala namak, and paprika and toss to coat the scramble.
Thinly slice the green onions and add to the pan and cook for 3 or 4 minutes until softening.
Plate it up and sprinkle fresh dill and capers over the top. Serve with sliced tomatoes. Enjoy!