1 lb. firm tofu
1/4 tsp. ground turmeric
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/4 tsp. crushed chipotle or red chile flakes
1 TB. tahini
2 TB. nutritional yeast
1/2 c. plant milk
sea salt and pepper to taste
olive oil or other vegetable oil
- Drain the tofu by wrapping tofu in several sheets of paper towels or a dish cloth and weight down with a heavy pan. Press the tofu for about 10-15 minutes.
- Mix together the turmeric, garlic powder, onion powder, paprika, chipotle or chile flakes, black salt, tahini, and nutritional yeast. Pour the milk in gradually and whisk it forms a sauce.
- Crumble the tofu into chunks into medium size chunks, not too big or small
- Heat oil in a heavy cast iron or non-stick pan over a medium high flame and once the oil is hot add the tofu and cook until lightly browned, 5 to 7 minutes.
Add the sauce and carefully fold in sauce and continue frying until you are satisfied with the consistency and break up any tofu pieces that are too large.
- Finish the scramble with a few shakes of black salt if you like. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.