Fluffy Tofu Scramble
A good tofu scramble is one of the easiest ways to get to know tofu. Firm tofu crumbles into soft, tender curds that look a lot like scrambled eggs, and a pinch of turmeric gives it that sunny yellow color.
The ingredient that really makes it taste like breakfast is kala namak, or Indian black salt. Its natural sulfur flavor is remarkably egg-like. You’ll find it at Indian grocers or online, and a little jar lasts a long time. Serve this with toast, tuck it into a breakfast burrito, or pile it next to some roasted potatoes.
Fluffy Tofu Scramble
Soft, golden tofu curds with sautéed onion, bell pepper and spinach, seasoned with turmeric, nutritional yeast and black salt for a classic egg-style breakfast scramble in 15 minutes.
Ingredients
Method
- Drain the tofu and gently press it between a few paper towels to remove excess water. Pressing it for just a couple of minutes is plenty; you want it to stay a little moist.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper and cook for 4-5 minutes until softened.
- Crumble the tofu into the pan with your hands, leaving some larger pieces for an egg-like texture. Cook for 2-3 minutes, stirring gently.
- Sprinkle in the nutritional yeast, turmeric and garlic powder. Stir until the tofu is evenly golden, then add the plant milk to make it creamy.
- Add the spinach and cook for about 1 minute, just until wilted.
- Turn off the heat and season with the black salt and pepper. Add the black salt at the end so its egg-like flavor stays bright. Top with chives and serve.
Notes
Firm tofu gives the most egg-like curds; extra-firm works too but will be a little drier, so add an extra splash of plant milk. Swap in any vegetables you like: mushrooms, tomatoes, zucchini or leftover roasted potatoes are all great. Top with a spoonful of salsa or some sliced avocado.
