Press the Tofu
Drain 1 block firm tofu (14-16 oz). Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook or plate. Press for 15 minutes.
Eggy Sauce
In a bowl, whisk together 1/4 tsp ground turmeric, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, 1/2 tsp chipotle chile flakes, 1/2 tsp kala namak, black pepper to taste, 1 Tbsp tahini, and 2 Tbsp nutritional yeast. Gradually pour in 1/2 cup full-fat oat milk while whisking until you have a creamy golden sauce.
Scramble
Crumble the pressed tofu with your hands into medium bite-sized chunks — not too big, not too small.
Heat a large nonstick skillet over medium-high heat with 1 Tbsp olive oil. Once hot, add the tofu and fry until lightly browned, 5-7 minutes. Stir occasionally but not too often to let the exterior get golden. Break up any large chunks with a spatula but don't make them too fine.
Add the eggy sauce and fold to combine, coating each piece of tofu. Continue frying until you reach your desired texture — less time for saucy, more time for drier scramble.
Finish with a few shakes of kala namak and sea salt or kosher salt to taste.
Kala namak (Indian black salt) is the secret to the eggy flavor. It will smell pungent and sulfurous when first added, but the smell dissipates quickly. Add extra dashes right before serving as it loses potency when cooked.
Great with sautéed veggies (mushrooms, peppers, spinach), in breakfast burritos, or on toast with avocado.
Store leftovers in an airtight container in the fridge for 5-6 days. Reheat in a skillet or microwave, adding a splash of plant milk if it has firmed up.