Wonderfully spiced and easy, this tofu scramble makes for a great main breakfast dish with a side of potatoes and veggies, or as part of a breakfast burrito or breakfast sandwich. The most essential ingredient is black salt, which has a sulphur flavor very similar to that of eggs. The recipe allows you to make your tofu as "runny" or "hard" as you like- much like scrambled eggs!
¼ 14 oz. block of tofu, firm or extra firm
3 tbs. nondairy milk*
1 tbs. nutritional yeast
¼ tsp. turmeric
¼ tsp. smoked paprika
½ tsp. dijon mustard
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. black salt, ground
¼ tsp chili flake or aji amarillo (optional)
*For nondairy milk: thick coconut milk with a splash of water my favorite, but soy, cashew and oat are creamy and work well also.
Wrap tofu in a clean kitchen towel and give tofu a few good squeezes (using your hands). You want to get any excess water out, but it does not need to be perfect because you will be crumbling the tofu.
Crumble tofu into a dry nonstick pan and sauté on med-high until the tofu dries out and begins to lightly brown. Stir occasionally to avoid any sticking. Timing depends on how wet your tofu is, but it probably will take between 5-10 min.
While the tofu is cooking, in a small bowl whisk nondairy milk, turmeric, paprika, dijon, garlic powder, onion powder, and black salt (and chili flake if you like) .
When tofu has started to brown, add nutritional yeast and sauté for 1 minute.
Finally, add milk and spice mix and stir with a spatula until you get the consistency you desire (If you like your scramble a little runny- add a little more milk! If you like your scramble dryer, sauté a little longer).