"Eggy" Tofu Scramble (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice's Kitchen

Makes 3-4 servings

My favorite breakfast is Brownie Batter Chocolate Baked Oatmeal drizzled with some PB2 served up with whatever seasonal fruit is on hand.  However, lately I've been eating this truly yummy tofu scramble with some brown rice, a bit of avocado, and some pico de gallo or salsa.  Sometimes I drizzle it all with 1-Minute Sauce. Tofu is a good source of protein, calcium and iron.  You can prepare this and reheat it in the microwave later so it's a great way to meal prep your breakfast for busy mornings.  Kala namak is a salt that has an aroma similar to eggs.  It's also called black salt because that its color when mined, but once it's been pulverized, it takes on a pinkish hue. I've provided a link that tells more about this ingredient in the recipe.

1 (14-16 oz.) block firm tofu 

1/4 teaspoon ground turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/2 teaspoon chipotle chili flakes or powder

1/2 teaspoon kala namak (Indian black salt or Himalayan black salt)

Freshly ground black pepper

1 generous Tablespoon tahini (sesame seed paste)

2 Tablespoons nutritional yeast

1/2 cup plant-based milk of choice (oat, cashew, almond, etc.)

1 Tablespoon olive oil (or up to 1/4 cup vegetable broth)

Sea salt or Kosher salt, to taste

Drain the tofu.  Press for at least 15 minutes or press in the fridge overnight.  (If you are a tofu novice, here's how to press tofu without a tofu press.  Now that we've been eating more tofu, I use this tofu press.)

In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle powder, kala namak, tahini and nutritional yeast.  Pour in the milk gradually and whisk until you have a nice sauce.  

Heat a large non-stick skillet over medium-high heat with the oil (or vegetable broth.)  Once the skillet is hot, crumble the tofu into the pan with your hands.  Fry until the tofu is lightly browned, about 5-7 minutes, breaking up any large chunks of tofu with a spatula.  Do not break it up too finely.  

Add the "eggy" sauce and fold to combine with the tofu so that the tofu is covered with the sauce.  Continue frying the tofu until you reach the desired texture and consistency.  If you prefer it on the "wet" side, cook for just 30-60 seconds.  Finish the scramble with a few shakes of more kala namak and/or salt.