Scramble Spice Mix

1. Mix the Spices: In a small bowl, combine all the ingredients: Indian black salt (kala namak), turmeric, onion powder, garlic powder, paprika, chipotle chile flakes, and nutritional yeast.
2. Store: Stir the mixture to ensure it’s evenly combined. Store the scramble spice in an airtight jar or container. Keep in a cool, dry place, and it should last for a few months.
3. Use: Sprinkle this spice blend over tofu scrambles, roasted veggies, or anywhere you want to add 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.