Tofu Scramble

Ingredients

• 1 block organic extra firm tofu (can also use firm tofu; do not press beforehand)
• 1 tsp sea salt (use kala namak/black salt for a more eggy flavor)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp turmeric (provides the yellow color)
• 2 tbsp nutritional yeast (unfortified or fortified)
• 0.25 cup water
• 1 bell pepper (optional; half red and half yellow recommended)
• 0.25 cup onion (optional; diced)
• 1 cup greens (optional; spinach or mixed greens)

Steps

1. 1

   Use your hands to pull bite-sized pieces of tofu apart. Squeeze the tofu in your hand to remove excess water, then place the pieces into a non-stick skillet.

2. 2

   Turn the heat up to medium and sprinkle the sea salt, garlic powder, onion powder, turmeric, and nutritional yeast over the tofu.

3. 3

   Give the mixture a stir, then pour the 1/4 cup of water over the top and continue to stir until the spices are well combined and the tofu is evenly coated.

4. 4

   If you are using onions, bell peppers, and greens, add them to the skillet now. You can keep them on one side of the pan if preferred or mix them directly into the tofu.

5. 5

   Continue to cook, stirring occasionally, until all the water has evaporated, the vegetables are tender, and the tofu is heated through.

6. 6

   Taste a bite to check the seasoning. Add black pepper or additional salt if desired before serving.

Notes

For a more authentic 'eggy' flavor, use Black Salt (Kala Namak). This dish stores well in the refrigerator and is excellent for meal prep. Serve with toast, fruit, potatoes, or wrapped in a tortilla. If you prefer a more yellow color, note that fortified nutritional yeast typically provides a brighter hue than unfortified versions.

Nutrition per serving

• breakfast
• vegan
• plant-based
• gluten-free
• meal prep
• high-protein
• tofu