Tofu scramble or scrambled tofu is the vegan answer to scrambled eggs. And it is prepared just as quick. For the right look you need just a bit of turmeric powder. The authentic taste comes from the kala namak. The so-called indian salt or black salt contains sulphur, which is why it smells like eggs. And it tastes like eggs, too.
You can enjoy your tofu scramble straight but it also tastes good on a slice of bread or toast. Alternatively add baked beans, sausages, bacon and sauteed mushrooms to it and you’ll get the perfect hearty weekend breakfast.
TOFU SCRAMBLE – VEGAN SCRAMBLED EGGS
Ingredients for 2 servings (about 1,00 Euros each):
- 300 g tofu
- 1 tbsp olive oil
- 1 tsp kala namak
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder
- 50 ml plant milk
- a pinch of pepper
- optional: 1 diced tomato, vegan bacon, some parsley/chives, …
1. Crumble the tofu and fry it in a pan with olive oil on medium heat.
2. Add plant milk (and additional 50 ml of water when using extra firm tofu) and the spices. Now stir fry until the scramble becomes a homogenous but still moisty mass.