Perfect Tofu Scramble
Ingredients: firm tofu, turmeric, paprika, garlic powder, onion powder · 30 min cook time · 350kcal · ~₩12,900
Ingredients
350g firm tofu, 0.25tsp turmeric, 0.25tsp paprika, 0.5tsp garlic powder, 0.5tsp onion powder, 0.5tsp smoked chipotle chili flakes, 0.5tsp Indian black salt (kinomic), 2tbsp nutritional yeast, 1tbsp tahini, 100ml full fat oat milk, 1tbsp olive oil, 50g baby spinach, 1pinch kosher salt, 1pinch sea salt, 0.5tsp paprika (Middle Eastern version), 0.5tsp cumin, 0.5tsp coriander, 0.25tsp cinnamon, 0.25tsp cloves, 0.25tsp cardamom, 0.25tsp nutmeg, 0.5cup tangy coconut yogurt, 1개 garlic clove, 2squeezes lemon juice
Instructions
1. Press the firm tofu for 10-15 minutes to remove excess water. Wrap the tofu in a clean dish towel or several paper towels and weigh it down with a heavy cookbook or cans.
2. Prepare the spice blend: combine 1/4 teaspoon of turmeric, 1/4 teaspoon of paprika, 1/2 teaspoon each of garlic powder and onion powder, 1/2 teaspoon of smoked chipotle chili flakes (or red pepper flakes), 1/2 teaspoon of Indian black salt (kinomic), and 2 tablespoons of nutritional yeast.
3. Add a generous heaping tablespoon of tahini to the spice blend and whisk until it forms a paste. Ensure the tahini is liquid and smooth, not the crusty bottom part of the jar.
4. Pour in full-fat oat milk (or another creamy, rich plant-based milk) and whisk until you have a nice smooth sauce. Set aside.
5. Crumble the pressed tofu into chunks with your hands. Avoid making them too small to prevent them from turning into a crumbly mess in the pan. Larger chunks can be broken up further during cooking.
6. Heat a large non-stick frying pan over medium-high heat. Add a bit of olive oil and let it get hot.
7. Add the crumbled tofu to the hot pan. Cook for 5-7 minutes, using a spatula to break up any larger chunks. Do not stir too often to allow the exterior to brown.
8. Pour in the spiced sauce. Cook for 30-60 seconds for a wetter scramble, or a couple of minutes for a firmer scramble, until it reaches your desired consistency.
9. Add a couple dashes of kinomic to enhance the eggy flavors. Taste and add kosher salt or sea salt if needed.
10. Optional: For a Middle Eastern inspired version, replace the initial spice blend with paprika, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg, in addition to kinomic. Cook the tofu scramble the same way.
11. Optional: To make a yogurt sauce for the Middle Eastern version, combine 1/2 cup of tangy coconut yogurt, one grated garlic clove, and 2-3 squeezes of lemon juice.
Source: Watch the original video