- 1 14oz block of Tofu
- 1/4 tsp Turmeric
- 1 tsp nutritional yeast
- 3 Tbsp Cashew Cream*
- 2/3 cup water
- 1/2 tsp Kala namak ( aka Black Salt)
Crumble the Tofu: Use your hands to break up the block of Tofu over a large sauté pan. I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!
Add the Seasonings: Bring the pan to medium-high heat on the stove. Add the Turmeric and Nutritional Yeast, then mix well. If you are adding any extra Seasonings or Veggies to your Scramble, add them here.
Simmer Away: Once the mixture starts to sizzle, add the Filtered Water and Cashew Cream to the pan and bring the mixture to a simmer. Allow the Tofu to cook down for 8-10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks; once the Tofu Scramble has thickened to your liking, you’re all finished!
Finish with Black Salt: turn off the heat, then fold the Black Salt into the mixture. Taste the scramble, then add any extra Salt & Black Pepper to taste. Serve as desired; leftovers will keep in the fridge for up to 5 days.
*Homemade Cashew Cream: add 1 cup of soaked Cashews, 1 cup of Filtered Water, and a pinch of Salt to a high-speed blender and process until smooth and creamy. Store leftovers in the fridge for up to one week.
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