Ingredients:

  • 1 block (14 oz / 400g) extra-firm tofu, pressed
  • 1 tablespoon olive oil (15 ml)
  • ½ medium onion, finely chopped (approx. ½ cup / 75g)
  • ½ red bell pepper, finely chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced
  • ½ teaspoon ground turmeric (2.5 ml)
  • ¼ teaspoon garlic powder (1.25 ml)
  • ¼ teaspoon onion powder (1.25 ml)
  • ¼ teaspoon black salt (kala namak), or sea salt to taste
  • 2 tablespoons nutritional yeast (30 ml)
  • 1 tablespoon soy sauce (or tamari for gluten-free) (15 ml)
  • 1 tablespoon plant-based milk (almond, soy, oat, etc.) (15 ml)
  • Freshly ground black pepper, to taste

Instructions:

  1. Press the tofu to remove excess water. Crumble the pressed tofu into the skillet.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened. Stir in garlic.
  3. Add the crumbled tofu to the skillet with the sautéed vegetables. Sprinkle in turmeric, garlic powder, onion powder, and black salt (or sea salt).
  4. Cook, stirring frequently, until the tofu is heated through and starts to brown lightly.
  5. Stir in nutritional yeast and soy sauce.
  6. Add the plant-based milk and stir until evenly distributed. Continue cooking for a minute or two until the scramble reaches your desired consistency.
  7. Season with black pepper to taste. Serve immediately with your favorite garnishes.