I used to love scrambled eggs before being vegan. I didn’t think I would ever get to have a vegan tofu scramble that can actually mimic that egg taste. There is a way to make a vegan tofu scramble that competes with eggs. The secret to a tofu scramble that tastes ‘eggy’ is Kala Namak. It’s not the easiest to find but I’m fortunate enough to be able to get it at Coven Plant Based Market. I had heard about the benefits of Black Salt before and had wanted to try it so I jumped at the chance to try it!
How to Use Kala Namak (Black Salt)
Coven warned me that you don’t need to add too much. If you do put in too much it can be too overpowering and turned out really bad. I did a test try and started putting in a just a pinch at a time until it I liked it. This was my second try using it and the amount was just right.
What I love about vegan tofu scrambles is that you can add whatever veggies you want or whatever you have on hand. I’ve always liked bell peppers or mushrooms but kale or spinach is another favourite that works well. I’ve never added black beans before and now I’m never going back! They’re a great addition and add even more protein. This doesn’t take too long to cook so it can be a weekday breakfast or Sunday Brunch. I’m usually pretty boring with breakfast but now that I’ve got a tofu scramble recipe that actually tastes good (meaning you forget it’s tofu), I’m going to switch it up more often!
If you try out this recipe, let me know what you think in the comments! Also, if you have any breakfast requests or suggestions, let me know! 😊
Vegan Tofu Scramble
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Oil-free, Nut-free, Gluten-free
350 g package firm tofu (water packed)
2 tsp nutritional yeast
1/2 tsp Kala Namak (Black Salt)
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of paprika
1/3 cup cooked black beans
vegetables of your choice
1. Drain the tofu package of the water. Wrap the tofu block in a cloth or paper towel and pat and press it to dry out some of the excess water.
2. Add the tofu to the frying pan and break it up into crumbles with a spatula, fork or flipper. Add all the spices. Then add the beans and your veggies.
3. Heat over a low heat and stir frequently to make sure they don't stick to the pan. If you find it's sticking before it's cooked, you can add a couple tablespoons of water and that should help it stop sticking. It should take about 5 minutes to cook.
If you don't have Kala Namak (Black Salt), you can replace with regular salt. Kala Namak is an Indian spice that gives the 'eggy' flavour.