Serves 8

• 2 blocks (14 or 16 oz) Firm Tofu (Can use soft tofu for a softer scramble)
• ½ tsp Ground Tumeric
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Paprika
• 1 tsp Chile Flakes
• 1 tsp Indian Black Salt
• Freshly Ground Black Pepper
• 2 Tbsp Tahini
• ¼ Cup Nutritional Yeast
• 1 Cup Oat Milk
• Olive Oil
• Salt

• Squeeze the tofu to remove excess water, then crumble into chunks.
• In a bowl, mix the spices, tahini, and nutritional yeast. Pour in the milk and mix to create the sauce.
• Heat a skillet over medium high heat and add oil. Once it’s hot, add the tofu and fry until lightly browned.
• Add the sauce and fold to combine. Continue cooking until desired consistency is reached. Add salt & pepper to taste.

Indian Black Salt, or kala namak, adds the sulfury taste that egg yolks naturally contain. Sprinkling some over the top at the end will enhance the flavor.