Seriously The Best Tofu Scramble

🥘 Ingredients

• tofu 1 14- or 16-ounce block
• ground turmeric ¼ teaspoon
• garlic powder ½ teaspoon
• onion powder ½ teaspoon
• paprika ¼ teaspoon
• chipotle chile flakes ½ teaspoon
• kala namak ½ teaspoon
• ground black pepper
• tahini 1 tablespoon
• nutritional yeast 2 tablespoons
• oat milk ½ cup
• olive oil 1 tablespoon
• kala namak
• sea salt
• kosher salt

1. 1

   Drain tofu .
2. 2

   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 .
3. 3

   In a bowl, whisk together ground turmeric , garlic powder , onion powder , paprika , chipotle chile flakes , kala namak , ground black pepper , tahini , and nutritional yeast . Pour in oat 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 olive oil . Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5-7 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.
6. 6

   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 scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds .
7. 7

   Finish the scramble with a few shakes of kala namak . Taste, and add a pinch of sea salt or kosher salt as needed. Reheat leftovers in a frying pan or in the microwave.