eggless, tofuless scramble

Ingredients: yields 2 cups scrambled eggs

• 1 1/2 cups plain almond milk
• 1/2 cup water
• 2 tsp agar powder or 2 Tbsp agar flakes
• ¼ tsp kala namak (black salt)
• 1/4 tsp turmeric powder

Preparation:

1. Place the water, agar, salt  and turmeric in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
2. Remove from the heat and stir in the almond milk.  Move quickly because the agar will start to gel if left to cool t0o long.
3. Pour the mixture into a fry pan or baking pan.  Place in the fridge for 2 minutes.  No need to oil the pan.
4. Remove from the fridge and with a spatula, scrap along the bottom of the pan as though you were scrambling eggs.  Return to the fridge for 2 minutes, remove and keep scrapping.  Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
5. Eat right away or store in the fridge for 1-2 days.  You can warm this dish in the dehydrator if you wish.