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RECIPE: Savory Tofu Scramble
- Yield: Serves 4
Description
Firm tofu crumbles up in a skillet to almost perfectly mimic scrambled eggs! You can use whatever seasonings you like, but the turmeric, although optional, is mainly there to give the tofu that signature golden egg color. Kala namak, or black salt, is a South Asian sulphurous salt that gives this tofu a more convincing egg flavor, but you can use any salt you like at the end of cooking.
Ingredients
Scale
- 16 oz firm tofu
- 1/2 cup unsweetened plant-based milk
- 2 Tbsps nutritional yeast
- 1 Tbsp cashew butter or tahini
- 1 tsp cornstarch
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 Tbsp plant-based butter or vegetable oil
- 1/8 tsp fine black salt (kala namak), or to taste, for finishing
Instructions
- Drain the tofu, pat dry, and set aside.
- In a bowl, using a fork, combine plant milk, nutritional yeast, cashew butter or tahini, cornstarch, onion powder, garlic powder, turmeric, paprika, black pepper, and salt until smooth.
- Crumble tofu into 1/2-inch chunks. Heat a large nonstick skillet over medium-high heat. When hot, add plant butter, swirling to melt. Add tofu; fry, stirring occasionally, until lightly golden, about 7 minutes.
- Add milk mixture, stirring to coat tofu well. Cook until thickened, but still moist, about 1 minute.
- Season with black salt.
Notes
- This is great on whole grain bread, toast, or on tortillas, topped with salsa.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
