Ingredients
- 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)
Directions
- 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.