Tofu Scramble

Serves 2 to 3

• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 block firm or extra-firm tofu, drained
• 2 tablespoons oil or non-hydrogenated vegan margarine
• 1/2 teaspoon kala namak (Indian "black salt") for egg-like smell and taste, or ordinary salt to taste
• Freshly ground black pepper to taste
• Soymilk, if needed, optional

Combine granulated onion and garlic, turmeric and cumin, mix well and set aside. Heat oil in a nonstick skillet. Squeeze excess water from tofu and add to skillet in large chunks. Sauté and break up further to resemble scrambled eggs. After tofu has released its water, add spice mixture, kala namak or salt, and pepper. If tofu seems dry or sticks to skillet, add soymilk. Taste, adjust seasonings, and serve.