This tofu scramble is a great way to start the morning. It’s savory, protein packed, and quick to throw together! The ingredients are also totally interchangeable depending on what you have on hand or what you’re craving.
I know quite a few people who “don’t like tofu” that will gladly eat this up. The firm tofu has a surprisingly egg-like texture and the Kala Namak salt really ties everything together.
Not only are tofu scrambles tasty, but it’s actually healthier than eating eggs! By weight, tofu has more protein, iron, calcium, potassium, and fiber, while containing the same amount of calories and less fat than eggs, and no cholesterol!
1 Package firm tofu
1/2 Onion, diced
2 Teaspoons Minced Garlic
1/8 Teaspoon Chili Powder (or more to taste)
1 Teaspoon Black Pepper
1 Teaspoon Salt
1-2 Tablespoons Nutritional Yeast
1 Cup Spinach or kale
1 Teaspoon Black Salt (also called Kala Namak. Highly recommended! This is what makes the scramble taste sulfuric like eggs)
1 Teaspoon Yellow Curry Powder (for color and flavor, optional. You can also use turmeric)
1-2 Tablespoons Vegetable Oil
1. Press the extra water out of the block of tofu using a lint-free linen towel or paper towels.
2. Heat the oil in a sauté pan over medium heat. Once hot, add the onion and garlic, and sauté for about 2 minutes, then crumble the tofu into the pan and stir.
3. Add the black pepper, salt, curry powder & stir well.
4. Cook for about 2 minutes over medium heat
5. Add the spinach or greens of choice. It’ll take about a minute for the spinach to shrink and cook.
6. Once the spinach shrinks, add the nutritional yeast and black salt & cook until the tofu is as crispy and cooked as you like, about 2 minutes.
-Black salt (Kala namak) is a sulphuric tasting salt, making it the perfect seasoning to make vegan “eggs”. You can usually find Black Salt in indian or asian markets, or you can buy it online.
According to Wikipedia, “black salt is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as Himalayan black salt, Sulemani namak, bit lobon, kala noon, or pada loon and is manufactured from the salts mined in the regions surrounding the Himalayas“.
-I add the kala namak at the end because i’ve noticed that the flavor will disappear otherwise.
-You can use spinach, kale, bok choy, scallions, or any greens you want. Or you can leave it out!
-If you choose to use a bell pepper, dice it and add with the onion in step 2.
-Crumble the tofu as small or as large as you like. It’s entirely up to personal preference.
Pancakes and tofu scramble. Pancake recipe here: https://autumnsvegankitchen.com/2019/01/03/classic-pancakes-recipe/
Topped with Tofurky chicken
Tofu has more protein, iron, calcium, potassium, and fiber, while containing the same amount of calories and less fat than eggs, and no cholesterol!
Nutrition facts for firm tofu (100g)
Versus the nutrition facts for eggs (100g)
(the nutrition facts are from nutritionvalue.org)
Follow me on Instagram @Autumn.The.Vegan
Since I switched to veganism, this has become my new favorite weekend breakfast in place of scrambled eggs! So delicious!
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