- Crumble tofu into a large, non-stick skillet or saute pan over medium-high heat.
- Add water, nutritional yeast, and turmeric to the pan and mix well.
- Simmer tofu until about half of the water has evaporated then reduce heat to medium and add in cashew cream, salt, black pepper, and black salt.
- Continue to stir tofu scramble until the majority of the liquid is gone and the scramble has thickened.
- Turn off the heat and fold in chives. Add any more salt and/or pepper if desired. Serve as desired.
*Tofu: For best results, I recommend using extra firm tofu for a chewier consistency that more closely resembles scrambled eggs.
**Black Salt: Black salt, also known as kala namak, gives this recipe a slightly egg-like sulfuric taste and smell. If you don’t have black salt, you can use regular table salt as a substitute.
***Cashew Cream: To make cashew cream add 1 cup of cashews and 1 cup of water to a high speed blender and blend into a smooth cream-like consistency. Store the remainder of the unused cashew cream in the fridge for up to one week. You can also substitute full-fat coconut milk in place of the cashew cream if you prefer.
- Cook Time: 10 - 15 minutes