If using extra-firm or firm tofu, drain and rinse tofu. Press in a tofu press or wrap in a towel and put under a heavy weight for 10 minutes. If using soft tofu, just drain but don't rinse or press. Set aside.
Heat in a skillet over medium heat. Add the onions, garlic, zucchini, and bell pepper. Saute for 4 to 5 minutes, or until onions are translucent. Add a touch of water or vegetable broth if things start to stick.
Crumble the prepared tofu into the pan with the vegetables so it is broken apart but chunks still remain. The texture should be similar to scrambled eggs. Stir to combine.
Add nutritional yeast, smoked paprika, turmeric, and kala namak to the pan. Mix well to combine. Add kale and cook until the greens wilt and the tofu is heated through. Add water if things start to stick or if you like more moisture in your scramble.
Add basil and cherry tomatoes and stir to heat through. Season with sea salt and black pepper taste. Enjoy!
Also called Indian Black Salt. Has a sulfury, eggy taste and smell, so it's great if you want to add an egg-like taste to your scramble. You can find it at specialty salt/spice shops, Indian markets, or online at Amazon. It is NOT Hawaiian or Himalayan Black salt, however, they don't have the sulfury component you're looking for here.
Like it Spicy?
Serve with hot sauce, cayenne pepper or chili flakes.
Store in the fridge up to 3 to 4 days. Excellent rolled in tortillas with beans for breakfast burritos!