Jen’s Famous Tofu Scramble :: If you are a new vegan, I’m going to toot my horn and say this is a pretty kick ass tofu scramble recipe.
If you are a veteran then you know there are a lot of tofu scrambles out there.
Yes, I have been around the block with these scrambles. What makes mine different is the balance of the flavors and the most important ingredient, Black Salt. AKA Indian Kala Namak.
Why Kala Namak?
As a vegan, I’m very aware that we can come up with some great recipes with very interesting and sometimes hard to find ingredients.
While my spice collection has gone from salt, pepper & garlic powder to over 20 different ones, I generally try to use common ingredients in my cooking.
Unfortunately, Kala Namak, better known as Black Salt, is harder to find. In fact, my local grocers do not carry it so I order from Amazon. Check with your international grocery stores if you prefer to not order.
Why do we use Black Salt? To make it simple, black salt has the sulfur smell and taste that eggs provide.
To further explain, I am using the description from the company I purchase my salt from,
is also known as kala namak, sanchal, kala loon or black lava salt. Naturally derived from volcanic mines in Northern India and Pakistan and surrounding salt lakes, black salt has been a staple in South Asian diets for centuries….Himalayan black salt is the perfect flavor substitute for vegans who love the taste of eggs and is also a key source of iron and other minerals…Indian black salt has long been used in traditional Ayurvedic medicine because of its benefits. Lower in sodium and containing 94 trace minerals, black salt is a healthier alternative to regular table salt. A cooling spice, black salt has an alkalizing effect on the body, helping to alleviate digestive issues like heartburn.The Spice Lab
If you’re still asking if you need this salt, my answer is yes. Yes you do.
What can I do with my tofu scramble?
- Add vegetables. My favorites are:
- bell peppers and onions
- spinach and mushrooms
- sundried tomatoes and vegan pesto
- fried potatoes
- Put it in my favorite Tater Tot Breakfast Casserole
- Add in your favorite vegan meat, like Sweet Earth’s Seitan Bacon or Gardein’s Breakfast Sausage
- Put in a vegan fried rice
- On top of toast with tomato and avocado
- Or in a Breakfast Burrito (like the pic below)
Let’s get to it!
Jen’s Famous Tofu ScrambleCourse: BreakfastDifficulty: Easy
A simple protein rich way to start your day. Mix in your favorite vegetables or herbs to make it your own. Also tastes delicious in a burrito or on toast.
extra firm tofu, rinsed, 1 block
kala namak (aka black salt), 1/2 tsp.
turmeric, 1/2 tsp. ground
black pepper, 1/4 tsp. ground
soy sauce, 1 tbsp.
vegan butter, 1 tbsp. (I use Earth Balance)
- Heat a large skillet over medium heat then melt your butter.
- With your hands, break apart the tofu to resemble scrambled egg. Start with one corner pinching at the tofu. It will break apart in to crumble. Add to the buttered skillet.
- The tofu will be watery since we did not press it to drain. Use a spatula to mix the butter in the tofu. Continue to mix the scramble around for a few minutes to let the water evaporate a bit.
- Pour in all of your spices and soy sauce. Mix well. The turmeric will add the color to your tofu to resemble egg.
- Cook for another 4-5 minutes; until warmed through and the seasonings are distributed throughout.