Middle Eastern-Spiced Tofu Scramble

🥘 Ingredients

• firm tofu 1
• ground cumin ½ tsp
• ground coriander ¾ tsp
• paprika ½ tsp
• freshly cracked black pepper ½ tsp
• ground turmeric ¼ tsp
• ground cinnamon 0.12 tsp
• ground cardamom 1 pinch
• ground nutmeg 1 pinch
• kala namak AKA Indian black salt ½ tsp
• tahini 1 tbsp
• nutritional yeast 2 tbsp
• soy milk or creamy plain-flavored plant-based milk ½ cup
• extra virgin olive oil 1 ½ tbsp
• medium shallots 2
• Kosher
• garlic cloves 4
• za'atar 1-2 tsp

1. 1

   Gather: firm tofu . For the eggy sauce: ground cumin , ground coriander , paprika , freshly cracked black pepper , ground turmeric , ground cinnamon , ground cardamom , ground nutmeg , kala namak AKA Indian black salt , tahini , nutritional yeast , soy milk or creamy plain-flavored plant-based milk , extra virgin olive oil , medium shallots , Kosher salt to taste, garlic cloves , za'atar .
2. 2

   Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes . Alternatively, use a tofu press if you have one.
3. 3

   Make the Eggy Sauce. In a bowl, whisk together the cumin, coriander, paprika, black pepper, turmeric, cinnamon, cardamom, nutmeg, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
4. 4

   Crumble the pressed tofu with your hands into chunks, not too big or too small.
5. 5

   Heat a large nonstick frying pan over medium-high heat with the oil. Once hot, add the shallots with 1/4 tsp kosher salt. Stir frequently for 2 minutes until just starting to soften. Add the garlic and stir frequently for 1-2 minutes , or until fragrant.
6. 6

   Add the tofu to the pan, and fry until lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
7. 7

   Add the Eggy Sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30 to 60 seconds.
8. 8

   Finish the scramble with a few shakes of kala namak and za'atar, if using, plus kosher salt to taste.