Tofu Scramble

Yield

4 people

Time

1 hour 5 minutes

Fluffy vegan tofu scramble recipe from scratch with the ultimate eggy flavor from Kala Namak sulphur salt and turmeric.

Ingredients

– 12-14 oz silken or firm tofu – 1/2 yellow onion diced – 1 tsp turmeric – 1/2 tsp Kala Namak black salt (or to your taste) – 1/2 tsp smoked paprika – 1/2 tsp onion powder – 1/4 tsp garlic powder – 1 pinch red chili flakes (optional to taste) – scallions or chives for garnish

1. If using silken tofu there's no need to press. That includes silken soft, firm or extra firm.

2. Preheat a seasoned cast iron skillet over medium low flame. Saute the onion with a drizzle of olive oil until translucent and starts to caramelize. (Omit oil and use water or veggie stock for WFPB & Plantricious diets).

3. At this point add some chopped bell peppers or other favorite veggies if desired and saute until they start to soften.

4. Stir in the chili flakes then add the smoked paprika, turmeric, onion and garlic powders and toss to coat taking care not to burn them. Add a pinch of the Kala Namak salt then add the tofu.

5. Use a flat end wooden spoon to break up the tofu into smaller pieces to your liking but try keeping some bigger chunks for a fluffy texture. Stir to coat well all over in the spice mix.

6. Cook for a few minutes until the tofu is warmed through and coated all over with the spices. Taste and adjust seasonings with the Kala Namak salt. If you are after a more intense eggy flavor you might want to add more of the sulphur salt but please don’t over do it.

7. Garnish with scallions or chives or drizzle with chive pesto. Enjoy on toast or next to beans and rice, in burritos, tacos and fried rice.

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