February 07, 2020
Have you ever felt intimidated about making a tofu scramble? It's easier than you might think, especially with the help of a couple key spices and seasonings.
The first is Kala Namak Indian Black Salt. A taste of this pink-hued, finely powdered salt produces an instant zing of umami and eggy flavor.
Traditionally used in Indian and Southeast Asian cuisines, Kala Namak has become a pantry staple of vegan cooking because of its ability to add that distinct sulphuric egg flavor.
And of course, tofu wouldn't look like eggs without the help of turmeric. You only need a tiny bit to give your scramble a nice yellow color. The flavor of turmeric really blooms, so we recommend starting with just a 1/4 teaspoon and adjusting to your taste.
Once you have your simple scramble, you can customize it with a little chili powder or your favorite vegetables and condiments.
Simple Tofu Scramble
8 oz extra firm tofu
1 tablespoon olive oil
1/2 teaspoon Kala Namak Indian Black Salt
1/4 teaspoon ground turmeric
2 tablespoons nutritional yeast
½ teaspoon granulated garlic
½ teaspoon granulated onion powder
Freshly ground black pepper
¼ cup minced chives (or other fresh herbs) for garnish
Drain the tofu and squeeze out any excess water. Break up the tofu into chunks using a fork until it starts to get crumbly, leaving some in bigger pieces.
In a small bowl, combine the Kala Namak, turmeric, nutritional yeast, garlic powder, onion powder and a few grinds of black pepper. Whisk in enough water to make the mixture pourable (about 1-2 tablespoons).
Heat the olive oil in a skillet over medium heat. When hot, add the tofu and sauté for 2 minutes, stirring occasionally. Add the spice mixture and stir to coat the tofu evenly.
Sauté for 2 to 5 minutes more, stirring occasionally, until the scramble reaches your desired texture. Garnish with chives or other fresh herbs.
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