Ingredients
- -ounce block firm tofu16 unit
- garlic3 clovespeeled and sliced thin (about 1 1/2 tablespoons)
- 3 tablespoons
- 2 tablespoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- sliced green onions3/4 cupscallions, chives or 1/2 cup minced Onion
- 2 teaspoons
- Fresh salsa1 unit
- 1 unit
Method
1
Remove the tofu from its packaging, wrap it in a clean kitchen towel or several layers of paper towels, and press firmly for 10 minutes to remove excess moisture. This ensures the tofu crumbles properly and browns rather than steams.
10 minutes
2
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Add the minced garlic and diced red bell pepper and sauté until softened, about 3 minutes.
3 minutes
3
Crumble the pressed tofu directly into the skillet using your hands or a fork, breaking it into irregular, egg-like curds of varying sizes.
1 minutes
4
Sprinkle the turmeric, black pepper, and salt evenly over the crumbled tofu and stir well to coat all the pieces with the spices, ensuring an even golden-yellow color throughout.
2 minutes
5
Drizzle the soy sauce over the tofu mixture and continue to cook, stirring occasionally, until the tofu is heated through and lightly browned on the edges, about 5 to 7 minutes.
7 minutes
6
While the tofu finishes cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
2 minutes
7
Remove the skillet from heat and fold in the sliced green onions, reserving a small amount for garnish. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.
1 minutes
8
Spoon the scrambled tofu onto the warm corn tortillas and garnish with the reserved green onions. Serve immediately while hot.