Tofu scrambles are a staple in vegan diets. This is one of my favorites adapted from a vegetarian version I used to make frequently. I prefer to use silken tofu (extra firm) in scrambles, but regular tofu (medium or firm) will work as well. Remember to add the black salt(kala namak) at the very end to get that 'egg-like' taste.
2 sweet potatoes, peeled, quartered & thinly sliced
2-12oz boxes extra firm silken tofu
4 scallions, sliced
1 tsp cumin
1 tsp tumeric
2 Tbsp nutritional yeast
8 oz spinach, chopped
1/2 tsp black salt (kala namak)
Salt & pepper to taste
1. In a large skillet over medium high heat, saute sweet potatoes in a little oil or vegan butter for approximately 9 to 10 minutes. Season well with salt and pepper. During last minute of cooking, add chopped green onions. Remove from skillet and set aside.
2. While sweet potatoes are cooking, remove silken tofu from package, drain and pat dry. Place into a bowl, then mash gently. Season with tumeric, cumin, salt and pepper. Mix gently.
3. Return skillet to medium high heat. Add additional oil if needed. Cook tofu undisturbed for 5 minutes so bottom can brown a little. Stir tofu and continue to cook undisturbed another 3 minutes. Stir in nutritional yeast and cook another 1 minute.
4. Return sweet potatoes and green onions to tofu in skillet. Add chopped spinach and 2 Tbsp of water. Cover until spinach wilted and water evaporated, approximately 3 minutes. Stir scramble to mix. Add black salt and stir to combine. Serve with hot sauce if desired.