Tofu Scramble

A savory, egg-like scramble made from pressed extra-firm tofu, turmeric, and a pinch of black salt (kala namak) for authentic sulfurous "eggy" aroma, folded with sautéed vegetables and nutritional yeast for a cheesy finish.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 16 oz extra-firm tofu, pressed for 15 minutes
• 2 tbsp olive oil
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 1 cup baby spinach
• 1/2 tsp ground turmeric
• 1/4 tsp black salt (kala namak)
• 1/4 tsp garlic powder
• 2 tbsp nutritional yeast
• 3 tbsp unsweetened plant milk
• to taste Salt and black pepper, to taste
• to taste Fresh chives, chopped, to garnish
• to taste Toast or tortillas, to serve

Instructions

1. Press the tofu between paper towels with a weight on top for 15 minutes to remove excess moisture, then crumble it into bite-size chunks with your hands.
2. Heat the olive oil in a large nonstick skillet over medium heat and sauté the onion and bell pepper for 4-5 minutes until softened.
3. Add the crumbled tofu to the skillet and cook for 5-6 minutes, stirring occasionally, until it starts to dry out slightly and take on a light golden color.
4. Sprinkle the turmeric, black salt, and garlic powder evenly over the tofu and stir well to coat every piece a uniform yellow.
5. Stir in the nutritional yeast and plant milk, and cook for 2 more minutes until the mixture is creamy and slightly cohesive, like soft scrambled eggs.
6. Fold in the baby spinach and cook for 1 minute until just wilted.
7. Season with salt and black pepper to taste — the black salt already brings a savory, eggy edge, so taste before adding much extra salt.
8. Garnish with fresh chives and serve hot with toast or warm tortillas.