Recipe from Seriously The Best Tofu Scramble – Rainbow Plant Life
1 14 or 16 oz. firm tofu
1/4 tsp. turmeric
1/2 tsp. garlic granules
1/2 tsp. onion granules
1/4 tsp. paprika
1/2 tsp chipotle chile flakes
1/4 tsp. black salt (kala namak)
1 Tb. tahini
2 Tbs. nutritional yeast
1/2 cup oat or almond milk
1 Tb. vegetable oil
Sea salt
- Drain tofu and wrap in paper towels or thin dish cloth to remove excess liquid. If you have the time, weigh it down with a heavy fry pan or cookbook and press for 15 minutes.
- Mix together the turmeric, garlic and onion granules, paprika, chipotle, black salt, tahini and nutritional yeast. Whisk in the milk gradually until it forms a smooth sauce.
- Crumble the pressed tofu into chunks, about medium size (about bite size).
- Heat a large frying pan over medium high heat and add oil. Fry the tofu until lightly brown, about 5-7 minutes. Break up any large chunks of tofu with your spatula but keep them from getting too small.
- Add the sauce and fold to combine and fry until you have the desired texture and consistency.
- Finish with a few shakes of black salt. Taste and add salt as needed.