Some people use an actual tofu press. I DIY it -> Grap a clean kitchen towel & paper towel. Pictures will help greatly with the next couple steps. Lay the paper towel on the kitchen towel.
Open tofu container. Rinse tofu. Place tofu on one end of the paper towel and fold over...
then fold over the kitchen towel.
Next I find a few heavy items that I can balance on this small rectangular towel. We want to create a pressure so the water from within the tofu presses out without smooshing the tofu to pieces. For me, I like placing a small cutting board on top then balancing a heavy pan, pot and even a wine bottle, as shown. And don't you worry, this is a Vegan wine! ha :) Press for at least 30 minutes...longer is better.
Marinade Tofu
Wisk together black salt, turmeric, black pepper & water in a dish you can cover.
To create patty's you have 2 options.Option 1 creates 8 patty's: Cut tofu block in half horizontally. Slice tofu to create 4 patty's through each half.
Option 2 creates 4-8 patty's plus leftovers for scramble: Cut tofu block on it's side in to 4 rectangles... see picture.
Use the outer lid of a mason jar to create patty circles. A regular size mason jar lid will give you 8 patty's. A large mouth mason jar lid, as pictured, will give you 4 patty's and enough for a tofu scramble. Press the lid then pull away the excess tofu.
Place each patty in to the marinade. Turn over to cover both sides. Allow to marry for at least 30 minutes. I prefer to marinate overnight; turning them over at least once to make sure the patty's are covered well. Store in the refrigerator. I separated the leftover tofu until my patty's were finished marinating.
The Main Event!
Heat a skillet over medium/high heat.Melt 1/2-1 tbsp of vegan butter. 1/2 tbsp for 4 patty's. 1 tbsp for 8 patty'sPlace tofu egg patty's in skillet. Cook for 5-6 minutes on each side.