116 ounceblock of firm or extra firm tofu, pressed
1tablespoonnutritional yeast, feel free to add more
1/2 teaspoondried Italian seasoning or dried oregano or parsley
1/4teaspoonground black pepper
6tablespoonsunsweetened soy milk or almond milkup to 1/2 cup or more
1/4teaspoonblack salt aka kala namakoptional, but adds great eggy flavour
In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
Take the pressed tofu block in your hand and crumble it into the pan with your hands.
Mix all the seasonings (turmeric, paprika, nutritional yeast, Italian seasoning, sea salt and ground black pepper) in a bowl. Sprinkle the seasonings over the tofu mixture.
Stir to combine, until the seasonings are fully incorporated, about 1 minute. Reduce heat to low and add in the milk and stir again to thoroughly combine. You want it to get saucy.
Cook for about 5-8 minutes, stirring occasionally. Feel free to add more milk a tablespoon at a time to get it more 'saucy' if you desire. Taste test and add any more seasonings that you want.
Remove from heat. Sprinkle the kala namak (optional if you don't have it) over the scrambled tofu and stir to combine one last time. Serve as you’d like and enjoy!
Keep the Tofu Cooking at a Regulated Temperature: Don’t turn up your heat too high, but keep it at a temperature that keeps everything slightly simmering. That way, you don’t end up overcooking the seasonings, or drying out the tofu/milk you added in.
For the Fluffiest Tofu: If you feel that your tofu isn't looking fluffy like the perfect scrambled eggs should, add a little more milk. I've also found that adding in a lit bit of vegan cream cheese (about a tablespoon) adds to the fluffiness/creaminess factor!
Make It Your Own! Feel free to stir in veggies, more salt, or even more black pepper!
Storage: I've found that you can refrigerate this tofu scramble in an airtight container for up to 3 days. When you want to reheat the tofu (and other veggies if you added them), put it in a skillet/pan over low heat, add a splash of extra milk, and cook until it is fluffy again, and warmed through. This tofu can also be frozen in an airtight container for about a month if you like.