(350g/12-oz) firm or extra-firm tofu, patted gently with paper towels to remove excess moisture
freshly squeezed lemon juice
kelp granules (optional)
1. Add tofu to a food processor and pulse to break it up into small pieces. You can process until the chunks are small but still in bite-sized pieces, or pulse further until the pieces are much more crumbly.
2. Heat the oil in a non-stick skillet over medium-high heat.
3. Add the processed tofu and remaining ingredients. Cook for 9-12 minutes, stirring through occasionally to turn and move around the pieces to evenly brown. Once the tofu is golden brown in spots, remove from heat.
4. Taste, and season with sea salt and pepper if desired. Serve warm, to top things like pastas, baked or mashed potatoes, or stews, or let cool to sprinkle on salads, use in wraps or pita fillings, or to mix with condiments such as vegan mayonnaise in sandwich fillings.