The Best Tofu Scramble

Name: The Best Tofu Scramble
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: One 16-ounce block soft tofu, drained; 1/2 teaspoon Indian black salt; 1/8 teaspoon ground turmeric; 1 tablespoon vegan butter; Kosher salt and freshly ground black pepper; 2 slices bread; 1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

If you like a softly scrambled egg on toast, you’re going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

Ingredients

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One 16-ounce block soft tofu, drained

1/2 teaspoon Indian black salt

1/8 teaspoon ground turmeric

1 tablespoon vegan butter

Kosher salt and freshly ground black pepper

2 slices bread

1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces)

Directions

Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.