Drain a block of tofu and squeeze out any excess water with your hands. (Don’t press it, leave some wetness).
Drizzle some cooking oil on the bottom of your frying pan and crumble the tofu into the pan until it’s in pieces about the size of scrambled eggs.
Sprinkle with nutritional yeast, garlic powder, salt, and turmeric to flavor the tofu and mix well.
Stir frequently and pan-fry over medium heat for about 5-7 minutes until they are heated through and are the desired texture. (It will become less wet as it cooks).
Notes
If you are going to add dense vegetables like broccoli or onions, do so about 3-5 minutes before adding your tofu mixture. This will give them enough time to cook
If you are adding things like spinach, tomatoes, or cheese, do so at the end of cooking to ensure they don’t burn or get overcooked.
I usually keep this recipe for vegan eggs simple and tasting more like plain scrambled eggs, but when I want a veggie-packed tofu scramble, I always make my vegan tofu scramble with pesto recipe!
You can mix up the tofu with the salt, nutritional yeast, and turmeric and put it in a sealed container in the fridge until you are ready to fry it up for a quick easy breakfast!
If you are using black salt for the first time, you may want to try just a little at first, although it gives a very egg-like flavor, it has a strong smell of sulfur that you not like.