Fluffy vegan tofu scramble recipe from scratch with the ultimate eggy flavor from Kala Namak sulphur salt and turmeric. A protein loaded, easy to make breakfast or dinner recipe served with spinach or black beans and topped with your favorite homemade fresh salsa. Tacos anyone?
If using silken tofu there's no need to press. That includes silken soft, firm or extra firm. If using a firm (non-silken) tofu start by draining it. Use a lint free kitchen towel and wrap the tofu block pressing as much water out of it as possible. Use your hands and tear the drained tofu into irregular bite size pieces.
12-14 oz silken or firm tofu
Preheat a seasoned cast iron skillet over medium low flame. Saute the onion with a drizzle of olive oil until translucent and starts to caramelize. (Omit oil and use water or veggie stock for WFPB & Plantricious diets).At this point add some chopped bell peppers or other favorite veggies if desired and saute until they start to soften.
1/2 yellow onion
Stir in the chili flakes then add the smoked paprika, turmeric, onion and garlic powders and toss to coat taking care not to burn them. Add a pinch of the Kala Namak salt then add the tofu.
1 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1 pinch red chili flakes, 1/2 tsp Kala Namak black salt
Use a flat end wooden spoon to break up the tofu into smaller pieces to your liking but try keeping some bigger chunks for a fluffy texture. Stir to coat well all over in the spice mix.
12-14 oz silken or firm tofu
Cook for a few minutes until the tofu is warmed through and coated all over with the spices. Taste and adjust seasonings with the Kala Namak salt. If you are after a more intense eggy flavor you might want to add more of the sulphur salt but please don’t over do it.
1/2 tsp Kala Namak black salt
Garnish with scallions or chives or drizzle with chive pesto. Enjoy on toast or next to beans and rice, in burritos, tacos and fried rice.
scallions or chives for garnish
To make this recipe WFPB & Plantricious compliant make sure to omit the oil.
Silken Tofu - My absolute favorite tofu for scrambling is the Morinaga organic silken tofu. It's made in the USA, shelf stable, doesn't need to be pressed, straight into the pan it goes. You can choose from soft, firm or extra firm but still with a silken texture. No need for a press or extra prep, you'll just cook it until that extra moisture cooks off
Regular Firm Tofu - This is usually found in the refrigerated section of your grocery store, it's packed in water and will usually needs to be pressed. You want to squeeze as much water out of it as possible so it can absorb that lovely eggy flavor. A quick press wrapped in a lint free kitchen towel should suffice for this recipe. If you happen to have a tofu press by all means use it here, otherwise just cook everything until all the extra water is gone.