Scramble Spice Mix
Ingredients:
- 18 g (3 tsp) Indian black salt
- 2.3 g (1 tsp) turmeric powder
- 4.7 g (2 tsp) onion powder
- 6 g (2 tsp) garlic powder
- 2.3 g (1 tsp) paprika
- 1 tsp chipotle chile flakes (crushed chipotle chilies)
- 30 g (¼ cup) nutritional yeast
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Break up any clumps in the kala namak and spices as you mix, especially the black salt, which tends to clump — a smoother blend measures more evenly when you use it in recipes.
Instructions:
- Mix the Spices: In a small bowl, combine 3 tsp Indian black salt (kala namak), 1 tsp turmeric powder, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp chipotle chile flakes, and 30 g (¼ cup) nutritional yeast. Stir until evenly combined.
- Store: Transfer to an airtight jar or container. Keeps in a cool, dry place for a few months.
- Use: Sprinkle over tofu scrambles, roasted veggies, or anywhere you want savory, egg-like flavor.
Notes: Turmeric is the ingredient that gives tofu scramble its yellow “egg-like” color. It has a mild flavor in small amounts — don’t skip it. Black salt (kala namak) can be added to this mix if you want a more eggy flavor from the sulfur compounds.
Tips: Use 1 tsp per 1 block of tofu as a starting point, then adjust to taste.
Storage: Store in a sealed spice jar away from heat and light for up to 6 months.
Swaps: Nutritional yeast can be swapped with extra seasoning if unavailable, though the cheesy-umami note will be missing.
Every ingredient here earns its place, but a few really shape the dish. The indian black salt sharpens and balances every other flavor in the dish. The onion powder adds sweetness and depth as it cooks down. The garlic powder builds a savory, aromatic base. The paprika adds gentle warmth and a rich color.
Scramble Spice Mix
Ingredients:
- 18 g (3 tsp) Indian black salt
- 2.3 g (1 tsp) turmeric powder
- 4.7 g (2 tsp) onion powder
- 6 g (2 tsp) garlic powder
- 2.3 g (1 tsp) paprika
- 1 tsp chipotle chile flakes (crushed chipotle chilies)
- 30 g (¼ cup) nutritional yeast
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The indian black salt sharpens and balances every other flavor in the dish. The onion powder adds sweetness and depth as it cooks down. The garlic powder builds a savory, aromatic base. The paprika adds gentle warmth and a rich color.
Prep:
Break up any clumps in the kala namak and spices as you mix, especially the black salt, which tends to clump — a smoother blend measures more evenly when you use it in recipes.
Instructions:
- Mix the Spices: In a small bowl, combine 3 tsp Indian black salt (kala namak), 1 tsp turmeric powder, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp chipotle chile flakes, and 30 g (¼ cup) nutritional yeast. Stir until evenly combined.
- Store: Transfer to an airtight jar or container. Keeps in a cool, dry place for a few months.
- Use: Sprinkle over tofu scrambles, roasted veggies, or anywhere you want savory, egg-like flavor.
