Follow these simple steps for a perfect Turmeric Tofu Scramble every time:

1. Prepare the Tofu: If you haven’t already, press your tofu. Drain the tofu block and press it for at least 15-30 minutes using a tofu press or by wrapping it in a clean kitchen towel or paper towels, placing it on a plate, and putting something heavy (like books or a cast iron skillet) on top. This removes excess water, allowing the tofu to absorb flavours better and achieve a firmer, less watery scramble. Once pressed, crumble the tofu into bite-sized pieces using your hands or a fork. Aim for varied sizes for a more interesting texture, resembling traditional scrambled eggs. Set aside.
2. Sauté Aromatics and Vegetables: Heat the olive oil or avocado oil in a large non-stick skillet or frying pan over medium heat. Once the oil is shimmering slightly, add the finely chopped yellow onion. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and slightly softened.
3. Add Garlic and Bell Pepper: Add the minced garlic and chopped red bell pepper to the skillet. Continue to sauté for another 4-5 minutes, stirring frequently, until the bell pepper softens slightly and the garlic is fragrant. Be careful not to burn the garlic.
4. Introduce the Tofu: Add the crumbled tofu to the skillet with the sautéed vegetables. Stir gently to combine. Let the tofu cook for about 5-7 minutes, stirring occasionally. Allow some pieces to get slightly browned on the bottom – this adds depth of flavour and texture. Break up any large chunks further with your spoon if desired.
5. Add Spices and Seasonings: Sprinkle the nutritional yeast, ground turmeric, ground cumin (if using), garlic powder, and onion powder over the tofu. Stir everything together thoroughly, ensuring the tofu is evenly coated in the vibrant yellow spices. Cook for another 2-3 minutes, allowing the spices to toast slightly and become fragrant.
6. Incorporate Kala Namak and Adjust Seasoning: Add the kala namak (starting with 1/4 teaspoon) and a pinch of regular salt and black pepper. Stir well to distribute the seasonings evenly. Taste the scramble at this point. If you desire a stronger “eggy” flavour, add the remaining 1/4 teaspoon of kala namak. Adjust regular salt and black pepper according to your preference. Remember that kala namak is salty, so season cautiously with regular salt.
7. Optional Creaminess: If the scramble appears too dry for your liking, stir in the 2 tablespoons of water or unsweetened plant milk. This can help create a slightly moister, creamier consistency. Cook for another minute until any added liquid is mostly absorbed.
8. Wilt the Spinach: Add the fresh baby spinach to the skillet. Stir it into the hot tofu mixture. The heat will cause the spinach to wilt down quickly, usually within 1-2 minutes. Cook just until the spinach is wilted but still retains some vibrant green colour. Avoid overcooking the spinach.
9. Final Stir and Serve: Give the Turmeric Tofu Scramble one final stir. Remove the skillet from the heat.
10. Garnish and Enjoy: Serve the scramble immediately while hot. Garnish generously with fresh chopped parsley or cilantro for a burst of freshness and colour.