🥘 Ingredients
- firm or extra-firm tofu 1
- ground turmeric ¼ tsp
- garlic powder ½ tsp
- onion powder ½ tsp
- sweet or hot paprika ¼ tsp
- chipotle chili flakes ½ tsp
- kala namak ½ tsp
- Freshly
- tahini 1 tbsp
- nutritional yeast 2 tbsp
- full-fat oat milk ½ cup
- extra virgin olive oil or cooking oil of choice 1 tbsp
- Sea
📝
If using extra-firm tofu instead of firm tofu, squeeze out some water using your hands instead of pressing it so the scramble doesn’t become too dry (or press for 5 minutes). Kala namak, aka Indian black salt, is the secret behind the seriously eggy flavor in this scramble. Add a couple dashes just before serving, as it loses some potency when cooked.
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1Prepare: firm or extra-firm tofu , ground turmeric , garlic powder , onion powder , sweet or hot paprika , chipotle chili flakes , kala namak , Freshly cracked black pepper, tahini , nutritional yeast , full-fat oat milk , extra virgin olive oil or cooking oil of choice , Sea salt or kosher salt to taste.
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2Drain the tofu. Line a cutting board with a few layers of paper towels or a thin 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 (see Note 1).
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3Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
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4Crumble the pressed tofu into chunks with your hands, not too big or too small (see this photo for the size).
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5Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s 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.
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6Add 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 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.
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7Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed.
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8Store in an airtight container in the fridge for up to 5 days.