How to Make the Perfect Tofu Scramble

 This is not my first post for tofu scramble.  Back in 2017 I posted a recipe for tofu scramble that I will link (HERE). It was good, but it wasn't great.  Like, if I was a person who loved eggs, I wouldn't have eaten it and been like WOW, this is amazing!  However, time has passed, and my knowledge of plant-based cooking has grown. I decided it was time to share what I believe to be the Perfect Tofu Scramble.  

This recipe gives you that great eggy texture and flavor without sacrificing the creaminess you get in a traditional egg scramble.  And with the price of eggs these days this is a great money saving alternative.  Not to mention it's a FABULOUS source of protein to get your morning started. We have this multiple times a week, my family loves it, and I know you're going to love it too so...

Let's Get Started!

WHAT YOU WILL NEED:

• 16 oz block of Super Firm or Extra Firm Tofu
• 1 cup Plant Milk (I prefer soy)
• 1/4 cup Nutritional Yeast 
• 1/4 tsp Turmeric
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Paprika
• 1/4 tsp Black Salt

WHY TOFU WORKS FOR THIS RECIPE:

Tofu works great in this application because one, it's a GREAT source of plant-based protein.  Two, tofu has no real flavor of its own.  It's like a sponge, so it will take on the flavor of whatever you season it with.  I will share those tips and tricks in a minute.  And three, tofu has a wonderful scramble egg texture that is, well, perfect for this recipe.  

HOW TO GET THE RIGHT TEXTURE:

The perfect tofu scramble is all about starting with the right tofu.  For this recipe I HIGHLY recommend this SUPER FIRM TOFU because it doesn't require pressing.  

If you can't find the super firm tofu make sure you get extra firm.  You want the tofu with the least amount of moisture in it.  This is what helps give us the best "egg-like" texture.  

ANOTHER TIP I would recommend that if you can't find the super firm tofu, freezing your tofu as soon as you get home from the store and thawing it before cooking.  I don't know the exact science behind this, but freezing your tofu changes the texture completely and and makes it more "meat" like. 

ONE LAST TIP for getting the best texture is pressing your tofu.  If you aren't able to find the super firm tofu I talked about, you will need to press the tofu.  Remember, you want as little liquid in the tofu as possible. 

This is the tofu press I have.  I will link it (HERE).  It's relatively inexpensive, but you don't need to have a fancy gadget.  

Just wrap the tofu in a clean towel or paper towel and place something heavy on top of it for about 10 minutes as I did here.  

HOW TO GET THE RIGHT FLAVOR:

This recipe is all about seasoning, but there is one thing in particular that is IMPERATIVE in giving this tofu scramble that great eggy taste, BLACK SALT also known as Kala Namak.  Black salt is a kiln-fired kiln-fired rock salt with a sulphurous, pungent smell used in the Indian cuisine.  It's what gives this tofu that "eggy" flavor.  And trust me, a little goes a long way.  I will link the one I used in this recipe (HERE). 

HERE IS HOW I MAKE IT: