Basic Tofu Scramble

My tofu does not need too much pressing. Press yours if you need to.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, whisk together the turmeric, garlic powder, onion powder, smoked paprika, kala namak, tahini, and nutritional yeast. Crack some pepper. Pour in the milk gradually and whisk until you have a nice sauce.

Step 2

Smash the tofu with a fork. (You can crumble it with your hands but I prefer fork)

Step 3

Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.

Step 4

Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.

Step 5

If you prefer scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.

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