A quick, easy and delicious vegan alternative to Scrambled Eggs, this Eggy Tofu Scramble truly is the ultimate replacement. In fact, it's so good you might even prefer it to the real deal!
When I said that I missed tofu
, while in Costa Rica, it was mainly for this reason:
Tofu Scrambled Eggs!
This is definitely the one tofu dish that I missed the most.
Not that I minded eating
a big plate of
or avocado toasts
most every morning, but sometimes, I would get a
for this, and there was just
no way of satisfying it
So yeah, call me weird but it's one of the first things I whipped up upon my return.
Funny thing is I never used to be a fan of scrambled eggs; I much preferred my eggs sunny side up, thank you very much. But now that I am vegan, this is
the closest thing to eggs
that I can in the morning, and believe it or not, I happen to find this tofu scramble
even better than the real deal
... I find the texture to be much more pleasant, for one, and well, so is the flavor!
If you are skeptical
--- even if you are not vegan ---
I urge you to
give this recipe a try
... I'm just about ready to bet that you too, will
become a complete convert
, and might get crazy cravings for it when you least expect it!
What have you got to lose? It takes
to make and
costs practically nothing
. Well, that's if you've already got some
--- which you absolutely need if you're gonna do this right ---
but if you don't, you should totally get some. It's
fairly easy to find online
and a little goes a long way, so it will last you a very long time.
That's if you don't start sprinkling it on everything...
To make this, start by heating a little bit of oil
in a large saute pan
placed over medium heat. With your fingers,
break the tofu into medium sized pieces
, directly over the pan. You don't want to go for pieces that are too small, as your tofu
will break down further
during the cooking process.
Cook the crumbled tofu
until it's heated through and some of the pieces start to turn slightly golden,
about 3 minutes.
While that's happening, mix together the
(or other non-dairy milk of your choice)
nutritional yeast, turmeric, onion powder, garlic powder, white pepper and cayenne pepper
pour the mixture in the pan
with the tofu.
Hold on to the black salt for the time being, we'll save that one for later...
Continue to cook
the scrambled tofu, stirring almost constantly and breaking down the pieces with your spoon as you go,
until the sauce is practically all absorbed
by the tofu.
You can choose to
break the tofu
as small or as large chunks
as you like, to fit your own personal
scrambled "egg" preferences
. Likewise, you can
cook your tofu until the mixture has reached your preferred consistency
. The longer you cook it for, the more liquid will get absorbed, the less creamy your final product will be.
Once the scrambled tofu has reached the desired consistency,
turn off the heat and stir in the black salt.
Now, about that
; if you're not familiar with it, it's a Himalayan rock salt
--- commonly known as black salt (even though it's actually pink...) ---
that has a
very strong sulfur-like flavor
to it, which tastes pretty much
exactly like hard-boiled eggs
. So if you want your tofu scramble to taste like the real deal, then you must absolutely, imperatively use black salt in this recipe.
Note that Kala Namak
doesn't taste quite as salty
as regular table salt, so if you are going to use regular salt, you will want to
adjust the amount
, to suit your own taste. Also, it's preferable to
add Kala Namak
at the very end
of the cooking process, as it tends to lose some of its sought-after distinct flavor if overheated.
And voilà, that's it!
All that's left to do now is
taste and adjust seasoning
as needed, then serve.
Sprinkle with a little bit of ground black pepper and chopped green onion, if you are so inclined.
I like to also dribble mine with
a little bit of Frank's
--- cuz you know, that stuff goes good on everything ---
and typically serve with
, tomatoes and a few strips of
pan fried tempeh
Now how's that for a healthy breakfast?