Fluffy vegan tofu scramble recipe with the ultimate eggy flavor from Kala Namak sulphur salt and turmeric. A protein loaded, easy to make breakfast or dinner recipe served with spinach or black beans and topped with your favorite homemade fresh salsa. Tacos anyone?
Start by draining and pressing the tofu. Use a lint free kitchen towel and wrap the tofu pressing as much water out of it as possible. Place it on a plate with a heavy pot or pan on top and allow to press for about 45 minutes. ( Alternatively you can refrigerate and press overnight if you want).
Use your hands and tear the drained tofu into irregular bite size pieces.
Preheat a seasoned cast iron skillet over medium low flame. Saute the onion with a little drop of veggie stock (or a light drizzle of olive oil) until translucent and starts to caramelize. (Omit oil on WFPB & Plantricious diets).
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.
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.
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.
Garnish with scallions or chives and enjoy on toast or next to beans and rice or inside tacos.
To make this recipe WFPB & Plantricious make sure to omit the oil.