Skip to content
I just heard two of you say, “What? Why in the hell…” and another three of you say, “why doesn’t she just cook damn eggs and be done with it!” But YOU, in the back, who said, “Cool, cool…imma gonna try this!”…YOU win a gold star today! I will be the first to say, it does seem a bit strange but, I have been looking for a way to make tofu scramble that was appealing enough for me. This recipe for Tofu Soft Scramble will be your new best friend. It’s soft, creamy, and has a savory and satisfying taste perfect for breakfast.
What is this thing called kala namak?
Good gawd, I liked to have never gotten this recipe just right. First attempt, I ended up with “popcorn” eggs; very much like the hotel continental breakfast variety. Second attempt, the flavors just weren’t there. Third attempt, I utilized a valuable ingredient I had only read about in books…kala namak.
Kala Namak is an Indian black rock salt that has a distinctive egg-y flavor. Infused with sulfurous herbs and spices, it gives off a rotten egg smell and will smack you hard in the face like bad breath and boiled eggs upon opening the package or jar. But don’t fret, it’s better to smell that going in than having to smell it comin out..hehehe. So, for those who love scrambled eggs and can’t see replacing it with an alternative, give this recipe a try.
Why eat tofu over the real thing?
- why the hell not? My new favorite dude, Michael Greger M.D. and author of How Not To Die , explains the benefits of soy and the difference between estrogen and phytoestrogen (plant estrogen) on his popular website, NutritionFacts.org. Rather than having me break it down for you, have a gander at these links for more info. So, my fellow men, have no fear of the “man boob myth“. Eat a little damn tofu. Although, there are some people who clearly cannot tolerate certain types of soy. Just remember to choose non-genetically modified soy and eat it in moderation. Eating an excess of any one item does not always support optimum health.
- It’s delicious. Some people think it tastes like nothing but, by pressing out the liquid before cooking, it allows the tofu to absorb the flavors from marinades or other sauces during the cooking process.
- Extra-firm tofu is great grilled, marinated in an asian dressing and sautéed, breaded and pan-fried, or baked in the oven for a crispier texture.
Be curious if you haven’t tried tofu before or if you have, give it another go. It may just be your new favorite thing. For other breakfast ideas, check out my post on Simple Vegan Breakfasts.
Until next time…
Tofu Soft Scramble over Toast
I usually double the recipe so we can enjoy it on those busy weekday mornings. Serve it on a slice of toast or stuff it in a tortilla with potato hash and salsa.
The Magical Spices for this recipe
Tofu Soft Scramble
This is one of the most easiest batch recipes to make for quick breakfast builds during the work week. You can double the recipe and have extra for “eggs on toast” or build a burrito with avocado and your favorite salsa. They re-heat great and taste just as good as they did right out of the skillet!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
8 oz extra firm tofu
1/2 tsp each of turmeric powder, paprika, and garlic powder
1/4 tsp each of kala namak (black salt) and onion powder
1 tsp dijon mustard
2 tbsp nutritional yeast
1/3 cup unsweetened almond milk or other milk alternative
1/2 tsp salt
1/4 tsp cracked black pepper
1 tbsp vegan butter, Earth Balance or Melt brands
1/2 cup cherry tomatoes, sliced
1 cup fresh spinach, roughly chopped
Instructions
Remove tofu from packaging and place on top of a few paper towels. Add more paper towels on top and either lightly press with hands or place a small cutting board over the tofu for weight. This will soak up the water from the tofu. you will want to continue doing this until the tofu is as dry as possible.
Add tofu to a medium mixing bowl and crumble up with your fingers. In a separate smaller bowl, combine turmeric, paprika, garlic, kala namak, onion powder, mustard, salt, pepper, and almond milk. Whisk together until smooth.
Pour seasoning mixture into bowl with tofu. Using your hands or a fork, mash ingredients together until fully incorporated. It will appear wet and mushy.
Preheat a pan over medium heat, add “butter” to melt and then tofu scramble. Cook for about 8-10 minutes or until most of the almond milk has evaporated. Add chopped spinach and sliced cherry tomatoes and cook a bit longer until heated through. Serve immediately or refrigerate for breakfast throughout the week.
Notes
*For vegetables like mushrooms, bell peppers, or zucchini, simply remove tofu scramble from the pan and sauté vegetables until water has been cooked out of them. Then, add tofu back into the pan and stir in delicate herbs or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: stove top
