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.