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Instructions
- Slice the tofu horizontally into two slabs. Blot the slabs between towels, replace the wet towels and weight the tofu with a heavy skillet for 20 minutes.
- Whisk the soy milk with nutritional yeast, garlic powder, onion powder, chili powder, turmeric and black pepper. Crumble the drained tofu into roughly 1/2-inch pieces.
- Heat the oil in a nonstick skillet over medium heat. Add the tofu and salt and cook, stirring occasionally, until browned in spots, 4 to 5 minutes.
- Rewhisk the soy milk mixture and add it to the skillet. Stir until the liquid reduces and coats the tofu, about 1 minute.
Notes
For a softer scramble, stop while a little sauce remains in the skillet.
Adapted from Taylor Ann Spencer, Delish.
