Ingredients

The following ingredients have 2 Servings
  • 12 ounces (300 grams) silken tofu (or soft tofu)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon turmeric (optional, for colour)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black salt (also known as Kala Namak)

Instruction

  • Use a well-seasoned cast iron pan or nonstick skillet. Grease first, if necessary. Heat your pan on your stovetop over medium heat and once hot, place the tofu block inside.
  • Use a fork or spatula to break it into very large chunks and let it cook undisturbed for 4-5 minutes until golden. Then flip and cook the other side for 2-3 minutes longer, until most of the water from the tofu has evaporated. (Use care when flipping soft or silken tofu as it may break apart as you mix it. That's why we're starting off with large chunks first.)
  • Add all the seasoning, except the black salt, and mix to evenly coat. At this point, you may break up the tofu pieces a bit more, if needed.
  • Turn off the heat, sprinkle with the black salt and serve.