Vegan Tofu Scramble

1. 1
   prep · ~2 min

   Drain and crumble the tofu.

   Drain the firm tofu and pat it dry with a clean kitchen towel. Use your hands or a fork to crumble it into small, uneven pieces that resemble scrambled eggs. Set aside.

2. 2
   saute · ~5 min

   Sauté the vegetables.

   1.Heat olive oil in a non-stick skillet over medium heat.

   2.Add chopped onion and cook for 3 minutes until softened.

   3.Add diced bell pepper and minced garlic; sauté for another 2 minutes until fragrant.

   TIPKeep the heat at medium — you want the vegetables soft but not browned, so they stay sweet and gentle in the scramble.
3. 3
   saute · ~1 min

   Bloom the spices.

   1.Push the vegetables to one side of the pan.

   2.Add turmeric, cumin, garlic powder, and onion powder to the cleared space.

   3.Stir the dry spices for 30 seconds until fragrant and slightly darkened.

   TIPBlooming the spices in the dry heat wakes up their flavor — don't skip this little step.
4. 4
   mix · ~5 min

   Cook the tofu scramble.

   Add the crumbled tofu and nutritional yeast to the pan. Toss everything together gently until the spices coat all the tofu evenly and it turns a warm golden-yellow color. Cook for 5 minutes, stirring occasionally, until heated through.

5. 5
   mix · ~1 min

   Finish with lemon and black salt.

   Remove the pan from heat. Sprinkle in the black salt (kala namak), pinch of regular salt, and black pepper. Drizzle with fresh lemon juice and fold gently. Taste and adjust seasoning.

   TIPAdd black salt off the heat — high heat fades its unique eggy, sulfurous aroma.
6. 6
   garnish

   Garnish with fresh cilantro and serve immediately.

   Transfer to plates, scatter chopped cilantro on top, and serve hot with toast, avocado, or fresh fruit.

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