Simple Tofu Scramble

Simple Tofu Scramble

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

Simple Tofu Scramble

Serves 1-2

Ingredients:

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
Water
¼ cup minced chives (or other fresh herbs) for garnish

Directions:

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.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Panko-Crusted Cauliflower and Coconut Curry
Panko-Crusted Cauliflower and Coconut Curry

In Vegetable Kingdom, Bryant Terry pairs a silky coconut curry with roasted cauliflower topped with parsley-flecked panko bread crumbs.

Continue Reading

Black Pepper, Dark Chocolate and Sour Cherry Bread
Black Pepper, Dark Chocolate and Sour Cherry Bread

Dark chocolate and cherries are obviously delicious together, but the black pepper adds a little smoky heat to mingle with the jammy fruit and bitter chocolate chunks. 

Continue Reading

Kung Pao Tofu
Kung Pao Tofu

2 Comments

In this chickenless vegetarian version of Kung Pao Chicken, Spicebox Kitchen author Linda Shiue kept all the spicy, tangy flavor of the original but lightened it up, which actually enhances the flavors.

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.