Tofu Scramble

Ingredients

• 400 g silken tofu not regular tofu (14 oz)
• 3 scallions white + green parts
• 1 red pepper
• 1 tsp oil
• ¼ tsp turmeric
• ¼ tsp garlic powder
• ½ tsp paprika powder
• ¼ tsp black salt kala namak, more to taste

Directions

1. Drain Tofu: Drain silken tofu in a fine‑mesh sieve while prepping vegetables.
2. Prep Vegetables: Wash scallions and pepper. Slice scallions, reserving green tops for garnish. Core red pepper, cut into thin strips, then finely dice.
3. Sauté Vegetables: Heat oil in a large nonstick pan over medium-high. Sauté scallions and red pepper ~5 minutes until soft and lightly golden. Transfer to a bowl.
4. Cook Tofu: Add more oil to the pan. Add tofu and break into ~1½" pieces. Cook 3 minutes without stirring until moisture evaporates and the bottom begins to brown, then flip gently.
5. Season: Add turmeric, garlic powder, and paprika. Continue cooking over medium, stirring occasionally and loosening gently as needed.
6. Finish: Once tofu has firmed, stir in black salt, sautéed vegetables, and reserved scallion greens.
7. Serve: Serve immediately

Chef's Notes

• This is a vegan recipe
• Always use silken tofu. Do not substitute extra-firm tofu - it will not produce the egg‑like texture.
• Firm silken tofu holds its shape slightly better for scrambles, but soft silken tofu also works.
• Use a nonstick pan, especially with soft silken tofu, to prevent sticking and burning. A little oil helps prevent skin formation.
• Nutritional yeast, onion powder, fresh herbs, or Louisiana hot sauce. For a special touch, serve with vegan sausage.
• Scramble can be prepared up to 3 days ahead and stored airtight in the refrigerator.

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