Before going vegan I was never a big egg-eater but would definitely enjoy the occasional scrambled or sunny-side-up eggs for breakfast on the weekend. So it was about time to find a great plant-based replacement that is equally delicious as well as nutritious and I gotta say – this Vegan Scrambled Tofu has it all! A soft, squishy texture combined with a pungent egg-like smell that really hits the spot! Simply add your favorite veggies and enjoy on your toast or sammie.
The secret to the perfect vegan tofu scramble consists of a few important steps. Firstly, it is essential to use firm tofu (but not extra firm) from your local Asia store. The regular supermarket tofu is oftentimes way too firm to get an egg-like texture so make sure to find a soft one (but not silken). Secondly, get yourself some kala namak or black salt. The sulfurous smell will take your scramble to the next level and really add that eggy flavor that we are looking for. It’s also important to notice that black salt will loose its sulfurous smell while cooking, which is why it’s important to add it lastly before serving.
If you decide to give this Vegan Scrambled Tofu a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. You can also tag me (@thetastyk) on Instagram and share your results! I love seeing what you come up with! ♥
- Veggies:
- 1 Tbsp (15ml) oil
- 1 small white onion, diced
- 1 red pepper, sliced
Scramble:- 2 Tbsp vegan butter
- 19oz (500g) firm tofu
- ⅓ cup (80ml) unsweetened soy milk
- ½ tsp dijon mustard
- 1 Tbsp nutritional yeast
- ¼ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp paprika powder
- ¼ tsp kala namak
- dash of pepper
Serving:- ¼ tsp kala namak (black salt)
- 1 spring onion, sliced
- Drain the tofu and crumble it into thick (scramble-like) pieces into a bowl. Cut your veggies and set aside.
- Place the oil into a pan over medium-high heat. Add the onion and sauté for 2 minutes. Add the pepper and sauté for another 3 minutes, then transfer to a bowl.
- Add the vegan butter to the pan until melted, then add the tofu and fry for 2-3 minutes until golden (be careful while flipping so the pieces won’t become to small).
- Mix together soy milk and the remaining spices into a small bowl. Once the tofu is golden add the soy milk mixture and carefully combine. Cook the tofu in the mixture for 3-4 minutes until you’ve reached the desired consistency (cook longer for a dryer scramble and less for a softer consistency).
- Add the sautéd veggies, sprinkle the kala namak on top (if you add the black salt before cooking most of the eggy flavor will vanish so make sure to add only for serving) and serve with spring onion and your favorite bread.
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