tofu scramble
Quick & Easy
Tofu Scramble
If there’s a South Asian grocery store where you live, it’s likely that they carry black salt. If not, it can sometimes be found at gourmet or specialty grocery stores, or it can always be sourced from online spice shops or retailers.
Ingredients:
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 medium sweet pepper, sliced
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/2 teaspoon indian black salt (kala namak)
- 1/4 teaspoon pepper
- 1 pound firm tofu, drained and cubed
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 tablespoon water
Directions:
- Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.
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