Scrumble vEGGS: Creamy Tofu Scramble

Instructions

1. 1

   Thinly slice the carrot, potato, onion, and cabbage. Slicing finely ensures they cook quickly and tenderize into the soffritto.

2. 2

   Heat the olive oil in a wide pan over low heat. Add all the sliced vegetables and cook gently until soft and sweet, stirring often.

   Tip: Keeping the heat gentle allows the vegetables to soften and release their natural sugars without scorching.
3. 3

   Pour in the soy sauce and let it bubble and reduce down completely until the vegetables are glazed, caramelized, and deeply savory. Set this soffritto aside.

4. 4

   In a hot, dry non-stick skillet, drop the silken tofu in large chunks. Let the bottom sear for 1 to 2 minutes before touching it.

   
5. 5

   Break the tofu into curds with a wooden spoon as it cooks. After 6 to 8 minutes, the excess water will evaporate and the curds will brown lightly.

   
6. 6

   Stir in the turmeric, black pepper, nutritional yeast, and kala namak. Sauté for 1 minute so the spices bloom in the heat.

   
7. 7

   Fold the glazed vegetable soffritto into the warm tofu curds, toss together, and spoon immediately into bowls, alongside ripe sliced avocado.