You can’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)