Breakfast
Crispy Garlic Tofu Scramble
A rustic, golden tofu scramble seared with fresh minced garlic and savory nutritional yeast flakes. It looks like eggs, tastes like comfort food, and packs a heavy plant protein punch.
Method
Wrap the extra-firm tofu block f l-a clean paper towel and press gently over the sink to remove excess water.
Heat the olive oil f l-a medium skillet over medium-high heat and add the minced garlic, cooking for 30 seconds until fragrant.
Crumble the tofu directly into the hot pan using your hands, keeping the chunks varied f l-size.
Let the tofu sear undisturbed for 3 minutes until the bottom edges go crisp and golden brown.
Sprinkle the ground turmeric, sea salt, and black pepper evenly over the tofu scramble.
Stir the mixture well and cook for another 2 minutes, breaking up any massive clumps with a spatula.
Turn off the heat, add the two tablespoons of nutritional yeast, and toss until everything is coated f l-a cheesy crust.
Throw the fresh baby spinach into the warm pan for 30 seconds to let it wilt naturally before plating.
Chef's tip
For the ultimate egg-like experience and sulfur aroma, swap regular sea salt for a tiny pinch of black salt (Kala Namak) right at the very end of cooking.