Start by making the scrambled tofu – crumble the tofu into a bowl, then add the kala namak, nutritional yeast and turmeric powder. Stir well until combined. It should look like small scrambled egg-like pieces (like in the pictures above), then set aside.
280 g firm tofu, ¼ teaspoon turmeric powder, ¼ teaspoon kala namak, 1 tablespoon nutritional yeast
In a wok, heat a splash of oil over medium-high heat. Add the onion and fry for a couple of minutes until the onion has softened.
1 onion
Add the garlic and fry for another minute, being careful not to burn it.
3 garlic cloves
Pop in the carrots and stir fry for a couple of minutes more.
250 g carrots
Stir in the rice until the mix is well combined, then add the soy sauce and give it another good stir to mix everything together.
800 g cooked rice, 3 tablespoon soy sauce
Finally, add the scrambled tofu and peas and keep frying for another couple of minutes until the whole mix is piping hot. Add the spring onions just before serving, and mix through.
¾ cup peas, 4 spring onions
Serve with sweet and sour tofu or any other dish of your choice.