Letting go of eggs can be tough but we are here to fight FOMO and I present you my tofu scramble.
Maybe you’re here because you want to learn a new way to cook tofu and that’s fair.
But if you’re here because you miss the taste of eggs, I’ve got you covered!
Ingredients
- Tofu
- 1/2 teaspoon of turmeric
- 1 tablespoon of oil (I use olive oil)
- Kala Namak also known as black Himalayan salt
If you can’t get your hand on kala namak, the recipe works fine without, but then it does taste like tofu.
The black salt is what makes it taste like eggs.
For an unknown cosmic reason, kala namak literally tastes like eggs, and I’ve had non-vegan agreeing on this. It’s not that I’ve been vegan for too long and forgot the taste. It smells and tastes like fried eggs.
Instructions
Get your pan nice and warm and add some oil to it to fry your tofu. You can add the tofu to the pan and smash it with your wooden spoon or spatula.
Another option, that is way quicker but involves getting your hands dirty, is to grab the tofu (wash your hands first) and crumble it with your fingers as you go. It only takes seconds and you can rinse your fingers afterwards.
Add your turmeric and stir in the pan to turn all of the tofu yellow.
Let it cook whilst stirring occasionally around 10 minutes on medium heat to get it nice and crispy.
Serve your tofu scramble with black salt on top to give it the irresistible egg flavour.
I love this recipe for brunch served on avocado toasts. But it’s a very versatile recipe that’s good to keep in mind for any meal.
Give this tofu scramble recipe a try, especially the black salt, it’s a game changer!
