400g (14oz) block extra firm tofu
1 tbsp nutritional yeast (optional)
1 tsp salt
½ tsp black pepper (optional)
¼ tsp smoked paprika (optional)
¼ tsp garlic powder (optional)
¼ tsp ground cumin (optional)
¼ tsp cayenne pepper (optional)
¼ tsp turmeric
2 tbsp extra virgin olive oil, plus extra for cooking
¼ tsp black salt (kala namak)
*I like my scrambled tofu infused with Mexican seasonings, but feel free to customize the flavor to your preference.
1. Start by draining the tofu and pressing it with a tea towel to remove excess moisture. Break the tofu into small chunks in a mixing bowl, aiming for a texture resembling scrambled eggs.
2. To the tofu, add nutritional yeast, salt, black pepper, smoked paprika, garlic powder, ground cumin, cayenne pepper, turmeric, and extra virgin olive oil. Thoroughly mix all the ingredients together.
3. Drizzle some extra virgin olive oil into a frying pan over medium-high heat. Once the oil is hot, add the seasoned scrambled tofu mixture to the pan. Cook for approximately 5-7 minutes, ensuring it is heated through and develops a slight golden brown color.
4. Remove the pan from heat and stir in black salt. Adding black salt after cooking helps retain its distinctive sulfuric flavor.
5. Serve the flavorful scrambled tofu with your choice of sides such as vegetables, toast, or vegan bacon. Enjoy your delicious Mexican-style scrambled tofu!