Scrambled Tofu

This is my husband’s tofu scramble recipe, so you may notice the style is a little different.

Ingredients

• 4 tbsp nutritional yeast
• 1 tsp kala namak (black salt)
• 1 tsp turmeric
•  2 tsp garlic powder
•  80ml broth, hot
•  40 ml water, hot
•  480g tofu, medium, firm, or extra-firm

Instructions

1. In a medium-sized mixing bowl, combine nutritional yeast, kala namak, turmeric, and garlic powder. Mix until homogenous.
2. Add water and broth, stirring the mixture to make a thin slurry or paste.
3. Add the tofu, tearing the block(s) into more manageable pieces. Mash the tofu together with the paste until the tofu is uniformly yellow and the paste is incorporated, with a consistency resembling scrambled eggs. Taste for seasoning and adjust as desired.
4. Transfer mixture into an ungreased baking pan. Bake at 200C (400F) until warm or until lightly browned, as per preference.

Notes

• In practice, I generally add part of a bouillon cube to the dry ingredients and dissolve it all in water. You’re essentially making a weak broth.
• I recommend McCormick faux chicken bouillon as a broth option, if you want to keep this vegetarian/vegan. Careful with your selection, because a high-sodium broth could lead to a very salty end product.
• Kala namak is mandatory if you want this to taste like egg. It’s a sulfurous salt you can pick up at local South Asian grocers or online.
• Nutritional yeast is a “spice” that’s widely seen in vegan pantries. It is often described as having a cheesy taste, and is available in most metropolitan grocery stores.