Tofu Scramble

vegan, gluten-free, grain-free, nut-free, refined sugar-free

Adapted from Isa Chandra Moskowitz's recipe in Vegan Brunch

If you've tried tofu scrambles, only to find them all flavorless and mushy, give this one a try! The nutritional yeast really enhances the flavor and texture, and turmeric gives it a nice yellow hue and wonderful health benefits!

Serves: 4 as a side (or 2 hungry people as a main dish) / Prep time: 20 min

Ingredients:

• 1 pound extra-firm tofu, drained
• 2 tablespoons olive or canola oil
• 1 clove garlic, minced (or more, to taste)
• ​​1/2 teaspoon ground turmeric
• 1/2 teaspoon salt or black salt*
• 1/4 cup nutritional yeast
• Fresh black pepper to taste
• large handful of fresh spinach or bite-size broccoli florets (optional)

Directions:

1. ​​Preheat a skillet over medium-high heat.
2. Saute the garlic in olive oil for about a minute.
3. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Also add the broccoli at this point if using.**
4. ​When the tofu starts to brown, add the turmeric, salt, nutritional yeast, and black pepper, stirring well.
5. Cook for about 5 more minutes, adding the optional spinach in the last few minutes just to wilt it. Serve warm.​

*Black salt or Kala namak is a rock salt that lends a smell of sulfur similar to eggs. Don't worry, if you don't have it; this scramble is still great with just regular salt. For other recipes calling for black salt, check out Egoless Egg-Free Salad and Deviled Potatoes.
​**​Be sure to scrape the bottom of the pan so the tofu doesn't stick (that's where the good, crispy stuff is!). The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. If it sticks too much and dries out, add a splash of water.

Goes great with Cornbread Biscuits and Smoky Tempeh Bacon