After reading this recipe on many American vegan sites I decided to try it myself and I must say it’s true: scrambled tofu is really delicious and tastes just like scrambled eggs. Incredible, even the aroma is the same. And of course it’s a main course full of protein.
So what’s the magic ingredient? Simple: a type of salt that comes from India and nearby called black salt — but it’s not black: it is actually pink. It’s called kala namak and can be found in ethnic stores, health food shops or you can buy it online.
As soon as you mix this salt with liquids you immediately notice the typical smell, or rather the stink, of hard-boiled egg. I believe it’s because this salt contains sulfur. In any case it’s truly incredible; I was very satisfied: I managed to make a tasty vegan recipe that’s also useful to use in other dishes, like Chinese-style fried rice which I’ll suggest later.
I also got full approval from the Dutch person for whom tofu usually doesn’t do much — and even my son liked it. That’s why I’m so enthusiastic. Consider that this recipe is also perfect for those who don’t eat eggs due to intolerance or because of cholesterol. And it’s simple to prepare: a few minutes and you can sit down to eat.
Let’s make it — and here are other dishes prepared with kala namak:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 11.3 oz tofu (weighed after squeezing; originally about 12.3 oz (350 g))
- 1/3 cup soy milk (or another unsweetened plant milk)
- 2 tsp nutritional yeast
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp garlic powder
- 1 1/4 tsp dried onion
- 1 tsp Dijon mustard
- 1 1/4 tsp Kala Namak
- 1 tsp vegan butter (or 1 tsp extra virgin olive oil)
- to taste chives
- to taste salt
- to taste pepper
- Points per serving = 4 WW points
Tools
- Frying pan
- Tofu press
Steps
Start by squeezing the tofu very well. The easiest method is to wrap it in a clean kitchen towel, place it on a flat plate and put a weight on top. Leave it like that for about half an hour and you’ll see it will have released a lot of liquid. Tofu is spongy; if you squeeze it well it will better absorb the seasonings you’ll add. Alternatively you can use a dedicated tofu press.
Crumble the tofu with a fork but try to leave many large pieces, which will give the visual effect of the egg white.
In a bowl put all the spices: turmeric, paprika, garlic and onion powder and kala namak. Also add the nutritional yeast and the Dijon mustard. Pour in the plant milk and mix so that all the ingredients are well combined.
Heat the vegan butter or oil in a nonstick pan and then add the tofu. Cook it for a few minutes to let it dry out a bit more, then pour in the plant milk mixed with all the spices.
Stir and continue cooking over medium-high heat for a few more minutes.
Adjust the salt to your taste, divide between two plates and sprinkle with pepper and chives. Our scrambled tofu is now ready to be enjoyed.
Easy, right? It’s very tasty and also satisfying. You can enjoy it as a main course or add it to other dishes. Besides preparing Chinese-style fried rice, you can use scrambled tofu to fill savory pies.
As always, I look forward to your feedback here in the comments or on Facebook. See you soon for the next recipe.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare the scrambled tofu up to 4 days in advance and store it in the refrigerator. You will only need to reheat it. I have never frozen it so I don’t know if it keeps the same texture after thawing, but I suspect it does.
