EGGY TOFU SCRAMBLE FULL

Plus, at the end, you only have to clean one-pot! And that's a smile on your face! A full win-win situation here! It is also a very kid-friendly recipe and guest-friendly - make this into wraps or sandwiches and serve! No headache for you and everyone will love it. It is perfect for weekdays when you are tired and don't want to spend hours in the kitchen cooking a meal. This particular recipe is what I call a 'lazy-day' meal since it is quick, easy, and one-pot. I LOVE this recipe! Oh well, let's just say I love tofu - it is versatile and can be added to just about any dish as it soaks in the flavors very well. Reheat in the microwave or in a hot frying pan.Who knew you don't have to put a living, breathing being - an innocent animal in cage for lifetime? Turns out we DON'T need eggs at all! YAY! Turns out we don't need to be cruel and we don't need to cause unnecessary suffering in this world at all! Another YAY!! Much thanks to.tofu!! And now, about the recipe. Keep leftovers stored in a covered container in the fridge for up to 3 days. It’s also really delicious with homemade salsa or pico de gallo. This tofu scramble is best served hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side. If you don’t have any black salt on hand, you can switch it for regular salt, but I highly recommend getting some black salt and giving it a try. You might want to add a bit more once you’re used to it – if you like it – but start slow. We use ¼ teaspoon in this recipe and find it’s enough.

In fact if you just put some on your finger and lick it off you might be a bit horrified because it’s like egg flavor times 100.

This fancy salt is not actually black in color at all, so don’t be fooled, but what it’s got going for it in abundance is eggy flavor! I’m not even kidding. Also known by its fancy name: kala namak. Black Salt aka Kala Namakīlack salt is an ingredient that I only recently discovered. TIP: Don’t cook it too long and dry it out, you want it to have that slightly soft scrambled egg sort of feeling to it. Fry it up together until you achieve a nice consistency.

Then you add your ‘egg’ sauce and fold it in with your tofu.

Melt vegan butter in a frying pan and then add the mashed tofu and fry it until lightly browned, being careful not to break it up too much when you move it around the frying pan.

Whisk it up so that you have a nice sauce.

Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder to a bowl.

Start off with mashing firm tofu with a fork, leaving some nice chunks.

This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. But you might like this even more.Īnd if you love ‘eggy’ vegan breakfasts then you’ll also love our vegan shakshuka and our vegan quiche. If you’ve been missing the taste of eggs from your vegan diet, give this a try, it just might please your palate.Īlthough, fair warning, it’s delicious and ‘eggy’ but it ain’t eggs, let’s be real, I’m definitely not making any claims like ‘you won’t know the difference’.

It’s high in protein and packed with nutrition, and will power you up for the day! Super ‘Eggy’! I wanted to make a tofu scramble that was really really the most like an egg scramble that I could make it.

This vegan tofu scramble is super eggy you guys, without having any trace of actual eggs in it! High protein and super eggy tofu scramble! This hearty and satisfying vegan breakfast is the closest thing to scrambled eggs in taste without actually being scrambled eggs! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.

Eggy tofu scramble