Simple Spiced Tofu Scramble
A quick plant-based, one-pan, flavor-loaded customizable dish.
14-16 oz package of firm tofu
1/2-1 Tbsp oil of choice
1 Tbsp nutritional yeast (optional)
1/3 oat milk (or milk of choice)
1/2 tsp Black Mineral Salt, plus more to taste
1/4 tsp Wild Mountain Cumin
1/4 tsp New Harvest Turmeric
1/4 tsp Porcelain Garlic
1/2 tsp Green Garlic Scapes
*(Optional - may substitute Green Garlic Scapes & Porcelain Garlic with a pinch of Wild Hing instead)
ground Zanzibar Black Peppercorns, to taste
Kashmiri Chili Powder, to taste (optional)
Chopped vegetables of choice (optional)
Drain tofu. Place between paper towels and press for about 10-15 minutes while preparing the remainder of ingredients (press by placing a weight, such as a book or secured can or jar of food, on top).
Combine nutritional yeast and all spices, except for Green Garlic Scapes (or Wild Hing, if using instead) in a small bowl.
Break up tofu into chunks with a fork, or crumble by hand. Be careful not to make the pieces too small.
Heat your pan and oil to low heat, and add garlic scapes (or hing). Cook until fragrant. Add vegetables if using, and raise to moderate heat. Cook for another minute until slightly softened, being careful not to burn.
Add crumbled tofu to pan, combine and cook for about 5 minutes, stirring occasionally.
Add remainder of spices, nutritional yeast and oat milk. Combine gently until coated.
Cook until your desired scramble consistency is reached. Remove from pan and sprinkle with additional black salt, black pepper and Kashmiri Chili powder to taste.
Serve over toast, atop beans, or on grains or greens. Add more toppings of choice!