### Ingredients
* 1 block extra-firm tofu (previously frozen)
* ½ teaspoon turmeric
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon black pepper
* 1 tablespoon nutritional yeast (optional)
* ¼ teaspoon poultry seasoning (optional)
* 2–4 tablespoons water or unsalted vegetable broth
### Optional Vegetables
* Mushrooms
* Spinach
* Bell peppers
* Onions
* Tomatoes
* Green onions
### Directions
1. Remove the frozen tofu from the freezer and thaw it overnight in the refrigerator, or place the sealed package in cold water for about 1–2 hours until thawed.
2. Press the thawed tofu firmly between clean towels for 10–20 minutes to remove as much water as possible. This gives it a pleasantly chewy texture and helps it absorb flavors.
3. Crumble the tofu into bite-sized pieces with your hands or a fork.
4. Heat a nonstick skillet over medium heat. Add a few tablespoons of water or unsalted vegetable broth.
5. Add any vegetables you’re using and cook for 3–5 minutes, adding a splash of water as needed to prevent sticking.
6. Stir in the crumbled tofu, turmeric, garlic powder, onion powder, black pepper, nutritional yeast, and poultry seasoning.
7. Cook for 5–8 minutes, stirring occasionally, until the tofu is heated through and lightly browned in spots. Add a little more water if the pan becomes dry.
8. Taste and adjust the seasonings. Finish with a squeeze of fresh lemon juice for a brighter flavor, if desired.
### Serve With
* Roasted potatoes or baked sweet potato
* Unsalted black beans
* Fresh fruit
* Whole-grain toast
* Sliced avocado (optional)
For an “eggier” flavor, you can add just a tiny pinch of kala namak (Indian black salt). Because it’s high in sodium, a very small amount is all that’s needed.
Freezing before making a scramble is unnecessary, but actually an advantage—the tofu becomes firmer and chewier, giving the finished dish a heartier texture that many people prefer over fresh tofu.