Ingredients
Scale
- 1 block (14 oz) Extra Firm Tofu, drained but not pressed
- 2 tablespoons Nutritional Yeast
- 1/2 teaspoon Turmeric powder (for that classic golden color)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Kala Namak (Black Salt) for a realistic eggy sulfur flavor
- 2 tablespoons Unsweetened Plain Plant Milk (soy or almond works best)
- 1/2 tablespoon Olive oil or Avocado oil
- Freshly cracked black pepper to taste
Instructions
- Open your package of extra firm tofu and drain the excess water. Do not worry about pressing it for a long time; a little moisture helps create the soft “egg” texture. Use your hands or a fork to crumble the tofu directly into a small bowl. Aim for a mix of small and medium chunks to mimic the irregular shape of scrambled eggs.
- Heat the oil in a non-stick skillet over medium-high heat. Add the crumbled tofu to the pan. Immediately sprinkle in the nutritional yeast, turmeric, garlic powder, onion powder, and black pepper. Pour the plant milk over the mixture. Stir frequently for about 2 to 3 minutes. The liquid will reduce, and the spices will hydrate, coating the tofu in a beautiful golden, savory sauce.
- Turn off the heat and stir in the Kala Namak (black salt) at the very end to preserve its unique flavor. Transfer the scramble to a plate. Garnish with fresh chives, parsley, or a dollop of salsa. Serve immediately while hot, or let it cool completely if you are storing it for meal prep.
- Cook Time: 5 minutes