Savory Scrambled Tofu with a Schmear Twist

🥘 Ingredients

• extra-firm tofu 1
• extra virgin olive oil 1 ½ tbsp
• Kosher
• Chive Tofu Schmear 1 cup
• nutritional yeast 2 tbsp
• vegan butter 1 tbsp
• fat garlic cloves 1-2
• ground turmeric 0.12 tsp
• unsweetened plant-based milk 2 tbsp
• kala namak aka Indian black salt ¼ tsp
• hashbrowns OR English muffins OR slices of hearty bread 4
• Sliced scallions or fresh chives
• Chinese chili crisp or hot sauce

1. 1

   For the savory scrambled tofu: extra-firm tofu , extra virgin olive oil , Kosher salt and freshly cracked black pepper. For the schmear sauce: Chive Tofu Schmear , nutritional yeast , vegan butter , fat garlic cloves , ground turmeric , unsweetened plant-based milk , kala namak aka Indian black salt . For the for serving:: hashbrowns OR English muffins OR slices of hearty bread , Sliced scallions or fresh chives , Chinese chili crisp or hot sauce .
2. 2

   If using hashbrowns, heat them up per the package instructions.
3. 3

   Break the tofu into 6-8 chunk. Take a chunk in each hand and gently squeeze out as much water as possible, pressing firmly enough to release moisture without crushing the tofu. Repeat until all pieces are squeezed. Alternatively, press the tofu with a heavy cookbook for 10-15 minutes (don’t break the tofu into chunks first). Then break the tofu into smaller chunks about ½ inch (1.3 cm) wide (about the size of a large blueberry).
4. 4

   Heat a large nonstick frying pan over medium-high with the olive oil. Once shimmering, add the tofu and a pinch of salt and black pepper. Cook for 4-5 minutes undisturbed, until the bottoms are browned and starting to crisp. Toss, and cook for 5 to 6 minutes, stirring occasionally, until the tofu is golden. While the tofu cooks, make the Schmear Sauce. In a small bowl, whisk together the Chive Tofu Schmear, nutritional yeast, melted butter (if using), garlic, and turmeric (if using). Add the milk as needed to bring the sauce together (it should be creamy and thick but not stodgy). If using English muffins or bread slices, toast them now using your preferred method.
5. 5

   Pour the sauce over the tofu in the pan and gently fold to combine. Cook for 2 minutes undisturbed, until the mixture thickens slightly and is turning brown/crisp in some areas. Toss and cook the other side, about 2 minutes. Turn off the heat and stir in the kala namak. Taste, adding more kala namak as desired.
6. 6

   Spoon the scrambled tofu onto the hashbrowns (or English muffins/bread slices) and top with any optional ingredients.