Tofu scramble is a great way to get vegan protein in the morning without resorting to sweeter brunches. This is a great part of a breakfast spread and even looks like scrambled eggs using turmeric and nutritional yeast for colour. Optionally, black salt (otherwise known as Kala Namak) is a great flavour addition for its sulphurous eggy taste but even without it this tofu scramble is sure to impress.
Melt vegan butter in a pan over medium heat.
Drain and tear the tofu into pieces by hand in a range of sizes to mimic the texture of scrambled eggs. Add to the buttered pan and sautee for about 4 minutes until the tofu is slightly golden.
While the tofu cooks, wash and chop tomatoes into small pieces.
Add onion powder and garlic powder to the tofu and toss through. Then add the turmeric and nutritional yeast. The turmeric will color the tofu but if the pan is too dry for the color to mix well, add a bit more butter or a drop of water.
Optionally, mix in the black salt (kala namak) or add regular salt to taste. Cook until the tofu is slightly browned and the tomatoes have softened.
Remove from heat and serve. The tofu scramble is plated here with toast and avocado, but also makes a great filling for breakfast burritos.
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