Indian-Spiced Tofu Scramble

🥘 Ingredients

• firm tofu 1
• medium shallots 2
• garlic cloves 3
• piece fresh ginger 1 inch
• ground cumin ½ tsp
• garlic powder ½ tsp
• garam masala ½ tsp
• kala namak AKA Indian black salt ½ tsp
• Heaping ground turmeric ¼ tsp
• ground coriander ¼ tsp
• Indian red chili powder 0.25-0.5 tsp
• Freshly
• good-quality tahini 1 tbsp
• nutritional yeast 2 tbsp
• oat milk or soy milk ½ cup
• avocado oil 1 ½ tbsp
• Sea
• cilantro leaves and tender stems 1 handful

1. 1

   Gather: firm tofu , medium shallots , garlic cloves , piece fresh ginger . For the eggy sauce: ground cumin , garlic powder , garam masala , kala namak AKA Indian black salt , Heaping ground turmeric , ground coriander , Indian red chili powder , Freshly cracked black pepper to taste, good-quality tahini , nutritional yeast , oat milk or soy milk , avocado oil , Sea salt or kosher salt to taste, cilantro leaves and tender stems .
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 .
3. 3

   While the tofu presses, prep the other ingredients. Shallots: Dice and set aside. Garlic: Mince or grate. Ginger: Grate and mix with the garlic.
4. 4

   Make the Eggy Sauce. In a bowl, whisk together all of the listed ingredients except for the milk. Pour in the milk gradually and whisk until you have a nice sauce.
5. 5

   Tear the pressed tofu with your hands into chunks, not too big or too small.
6. 6

   Heat a nonstick large frying pan over medium-high heat with the avocado oil. Once hot, add the shallots with a pinch of salt. Stir frequently for 1-2 minutes until just starting to soften. Add the garlic and ginger, and stir frequently for 1 to 2 minutes, or until fragrant.
7. 7

   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.
8. 8

   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.
9. 9

   Off the heat, finish the scramble with a few shakes of kala namak and the chopped cilantro. Taste, and add a pinch of kosher salt or sea salt as needed. Serve with rice, naan, or salad as desired.