Tofu Scramble with Eggy Flavor

Steps

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1. 1
   Wrap firm tofu in a thin dish towel and press for 15 minutes under a heavy weight like a cookbook or cast iron skillet to remove excess water. For extra-firm tofu, press for only 5 minutes; for soft tofu, squeeze by hand instead.
   ≈0:21
2. 2
   In a bowl, combine turmeric, garlic powder, onion powder, smoked chipotle flakes, paprika, half of the Indian black salt, and nutritional yeast.
   ≈3:56
3. 3
   Add tahini and oat milk to the spice mixture, whisking until smooth. This will create the creamy, eggy texture.
   ≈9:56
4. 4
   Remove the pressed tofu and crumble it into bite-sized chunks with your hands. It doesn't need to be uniform—you can break up larger pieces while cooking.
   ≈17:59
5. 5
   Heat 1 tablespoon olive oil in a 12-inch nonstick pan over medium-high heat. Spread the crumbled tofu in a single layer and cook for 5-7 minutes without stirring frequently, allowing it to develop a light golden-brown exterior.
   ≈24:28
6. 6
   Pour the spice and tahini mixture over the tofu and gently fold together. Cook for 30 seconds to 2 minutes depending on how wet or dry you prefer it.
   ≈32:30
7. 7
   Before removing from heat, taste and add more Indian black salt to enhance the eggy flavor, plus a pinch of regular salt to round out the taste.
   ≈35:19