Transform that block of tofu into a tasty breakfast tofu scramble with this homemade seasoning. Black salt, aka kala namak, is key to mimic "egg flavor". Make this seasoning in bulk so you're ready to make tofu scramble whenever you want!
Simply measure out all the spices and add to your tofu when it's cooking.
BULK Tofu Scramble Seasoning
Measure out the bulk spice measurements. Add all spices to a bowl and stir well with a spoon to mix them up thoroughly.
Transfer mixed seasoning from bowl to a glass jar or re-purposed spice container. A funnel works well to do this without a mess.
Then, store in your spice cabinet at room temperature in an airtight container. The ratio for cooking is to add a scant 2 teaspoons of seasoning to make 1 pound of tofu.
How to Make Tofu Scramble
Heat a non-stick skillet over medium-high heat.
Drain tofu and lightly squeeze out excess liquid (no need to press it for a long time, the liquid will evaporate while cooking).
Using your hands, crumble the tofu in big chunks into the heated pan. It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.
Once all the tofu is in the pan, sprinkle tofu scramble seasoning with black salt on top. (If using bulk pre-prepared seasoning, use a scant 2 teaspoons.) Using a spatula, stir the seasonings into the tofu. Allow it to cook without moving it for 2-3 minutes. Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.
Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone. Garnish with fresh cilantro or green onion/chives and serve!
Notes
Optional addition: nutritional yeast adds a slightly cheesy, umami flavor to tofu scramble. Try it once and see if you like it, then you can add it to your mixture.
Making it in bulk:
Bulk seasoning as written above will fit perfectly in a 2.5 ounce spice jar.When using bulk seasoning, use a scant (little less) 2 teaspoons to season 1 pound of tofu.
Substitutions:
black salt: there is no alternative to black salt that I'm aware of. If you can't find it, omit it. You will lose the "sulphur-egg" flavor/aroma, if it's omitted.
sea salt: reduce for lower salt alternative. Substitute with other salt options.