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.
Tofu scramble full#
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.
0 kommentar(er)
