Seriously The Best Tofu Scramble
Serves 3 to 4
| prepLine a cutting board with paper towels or a thin dish towel | |||||
| 1 14- or 16-ounce / 400–454 g block firm tofu | Press tofu 15 min | Crumble pressed tofu | Fry tofu in oil until lightly browned, 5–7 min | Fold in eggy sauce, cook to desired texture | Finish with kala namak & salt to taste |
| ½ teaspoon garlic powder | Whisk eggy sauce | ||||
| ½ teaspoon onion powder | |||||
| ½ teaspoon chipotle chile flakes | |||||
| ¼ teaspoon paprika | |||||
| ¼ teaspoon ground turmeric | |||||
| ½ teaspoon kala namak, plus more to finish | |||||
| Freshly cracked black pepper | |||||
| 1 generous tablespoon tahini | |||||
| 2 tablespoons nutritional yeast | |||||
| 120 ml full-fat oat milk | |||||
| 1 tablespoon olive oil or cooking oil of choice | |||||
| Sea salt or kosher salt to taste | |||||
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