Basic Tofu Breakfast Scramble

Everybody* likes scrambled eggs. This is a fact of life. They're quick to make, use minimal ingredients, and are super adaptable. Being vegan doesn't mean you have to miss out on the scrambled fun. Below are the directions to making a really simple but tasty tofu scramble, and I'll follow up with other things you can do.

Ingredients :

• 1 block extra-firm tofu, pressed & drained

• 1-2 tablespoon oil

• 2 cloves garlic, minced

• 1/3 cup finely diced onion

• 2 tablespoons nutritional yeast (nootch)

• 1/4 teaspoon turmeric

• 1/4 teaspoon kala namak (Indian black salt - this can be a bit tricky to find on occaasion, but it's really worth it)

• Salt and black pepper, to taste

Instructions

1. Add the oil to a medium sized frying pan or skillet and put the burner/hob to med-low. Once heated, add the garlic & garlic, and sauté for 3-4 minutes or until translucent.

2. Move the onions & garlic to one side of the pan & raise the heat to medium. Add the nootch & toast it at that heat for about 1 minute, mix regularly to avoid burning. Burnt nootch is blah.

3. Crumble the tofu into the pan around the size of how you'd like your scrambled egg bits to be & mix it in well with the existing ingredients.

4. Sprinkle the turmeric evenly over the mixture & mix until the tofu is well coated and turned an eggy yellow. Cook for 3-5 minutes more, stirring regularly or until the egg mixture is to your preferred moisture/consistency.

5. Remove the pan from heat, sprinkle in the kala namak and mix well.

6. Adjust salt & paper to taste and enjoy!

Variations

First off, there are no right ways to do this. Working off the basic recipe above you can go nuts with whatever flavours and seasonings you enjoy. Here are a few things I like to do :

• add cooked black beans right after the turmeric has been mixed in (you want it to stick to the tofu more than anything else, and sprinkle a bit of cayenne in for a kick. Serve with salsa or hot sauce as you like.

• Along with the turmeric, sprinkle in some cumin or a premised "curry" powder (I like garam masala) and add some drained diced tomatoes. I like to toss in some cayenne here as well, but YMMV. (optionally, drizzle some plain dairy-free yogourt over the top and) serve on naan.