Tofu Scramble with Kala Namak
Servings: 2 servings
Calories: 275kcal
A fluffy, golden tofu scramble seasoned with turmeric, nutritional yeast, and kala namak (black salt) for an eggy flavor, ready in 15 minutes.
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Equipment
- Nonstick skillet or cast-iron skillet
Ingredients
- 1 (14-oz) block firm or extra-firm tofu drained and patted dry
- 1 tablespoon olive oil
- ¼ cup finely diced yellow onion (about half a small onion)
- 2 tablespoons nutritional yeast
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 3 tablespoons unsweetened plant milk or water
- ½ teaspoon kala namak (black salt) divided
- 2 tablespoons fresh chives or scallions chopped
Instructions
- Pat the tofu dry with a clean towel and crumble it by hand into a bowl, leaving some larger curds. Don't mash it fine.
- Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and cook 2 to 3 minutes, until soft.
- Add the crumbled tofu and cook, stirring every minute or so, 4 to 5 minutes, until it stops steaming and the edges start to turn golden.
- Sprinkle in the nutritional yeast, turmeric, cumin, and pepper and stir until the tofu is evenly golden, about 1 minute.
- Add the plant milk and cook 1 minute more, until the scramble is soft and fluffy. Remove the pan from the heat.
- Stir in ¼ teaspoon of the kala namak. Taste, and add the remaining ¼ teaspoon if you want it eggier. Finish with the chives and serve hot.
Notes
- Kala namak (black salt) gives the scramble its eggy flavor; add it off the heat, since cooking dulls it.
- Leave some larger curds when crumbling so it looks and eats like scrambled eggs.
- Use firm or extra-firm tofu only; soft or silken turns mushy.
- Add chopped spinach, diced tomato, or bell pepper with the onion for a heartier scramble; cook off their liquid before the tofu goes in.
- Store leftovers airtight in the fridge up to 4 days and reheat in a skillet with a splash of plant milk. Freezing is not recommended.
Nutrition
Calories: 275kcal | Carbohydrates: 11g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 308mg | Potassium: 221mg | Fiber: 4g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 3mg
