Tofu Scramble

1. 1
   prep

   Crumble the tofu into a bowl.

   Drain and pat the firm tofu dry. Crumble it into a large bowl using your hands, creating uneven, scramble-like pieces. Aim for a mix of smaller crumbles and larger chunks for the best texture.

   TIPDon't over-crumble. Keeping some larger pieces gives the scramble a hearty, satisfying bite.
2. 2
   saute · ~7 min

   Sauté the onion and bell pepper.

   1.Heat olive oil in a large nonstick skillet over medium heat.

   2.Add the chopped onion and cook until translucent (3-4 min).

   3.Add the diced bell pepper and sauté until slightly softened (2 min).

   4.Add minced garlic and cook for 30 seconds until fragrant.

   TIPKeep the heat at medium. The garlic should sizzle gently, not brown and burn.
3. 3
   saute · ~7 min

   Cook the crumbled tofu with spices.

   1.Add the crumbled tofu to the skillet and stir to combine with the vegetables.

   2.Sprinkle in turmeric, cumin powder, and nutritional yeast.

   3.Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and any released liquid evaporates.

   TIPDon't over-stir. Let the tofu sit for a minute between stirs to develop light golden spots on the bottom.
4. 4
   mix

   Season with black salt, pepper, and salt.

   Remove the skillet from heat. Sprinkle in black salt, regular salt, and black pepper. Stir everything together well. Black salt's eggy aroma is heat-sensitive, so adding it off-heat preserves its unique flavor.

   TIPAlways add black salt at the end. Heat destroys its distinctive sulfuric, egg-like taste.
5. 5
   garnish

   Garnish with fresh cilantro and serve immediately.

   Divide the scramble among plates and top generously with chopped cilantro. Serve right away while hot, with toast or a warm tortilla on the side.

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