About the Recipe
This tofu scramble is soft, savory, and full of egg-like flavor from kala namak. Nutritional yeast and turmeric add richness and color, while mushrooms, spinach, tomatoes, and green onions make it easy to customize.
Ingredients
1 block (14.5 oz / 400 g) firm tofu, drained and crumbled
2 tbsp nutritional yeast
1 tsp kala namak, or more to taste
¼ tsp turmeric, or more for color
2 tbsp unsweetened non-dairy milk, plus more if needed
Freshly ground black pepper, to taste
Optional Vegetable Add-Ins
1 cup mushrooms, sliced
1 cup baby spinach
1 tomato, diced
2–3 green onions, sliced
Preparation
Step 1
If using vegetables, sauté the mushrooms for 4–5 minutes until browned.
Step 2
Add the tomatoes and cook for 1–2 minutes, then add the spinach until wilted.
Step 3
Add the green onions and cook for 30 seconds. Transfer the vegetables to a plate.
Step 4
Add the non-dairy milk to the same skillet and warm for 30 seconds.
Step 5
Add the crumbled tofu and stir to coat.
Step 6
Sprinkle in the turmeric and toss until evenly colored.
Step 7
Add the kala namak, nutritional yeast, and black pepper.
Step 8
Cook for 5–7 minutes, stirring, until warm and soft.
Step 9
Add more non-dairy milk if the scramble becomes too dry.
Step 10
Stir the vegetables back in and cook for 1–2 minutes.
Step 11
Serve immediately.
