For all vegans who sometimes miss the typical breakfast treat of a scrambled egg, here comes the easy vegan scrambled tofu recipe. This healthy alternative is low on cholesterol but full of delicious flavors. Therefore, it is equally perfect as a wholesome alternative to the usual breakfast eggs. With its uncomplicated preparation, it is perfect for a breakfast treat or to spoil your brunch guests.
Tofu turned into scrambled tofu
The recipe for my vegan scrambled tofu is simple and straightforward. Ingredients load the tofu with flavor, which is halfway to your tasty dish. The other half is the consistency. Scrambled eggs just have this perfect consistency of being soft and fluffy on the inside with that slight resistance on the outside. With pan-frying, this is exactly what you will get.
Tofu is low in calories, high in proteins and contains essential amino acids. Additionally, it provides fats, carbs, a variety of minerals and vitamins, but is free of cholesterol.
Should there be some unexpected leftovers, you can store your scrambled tofu easily in your fridge in an airtight container for a few days. However, tofu is not suggested to be put into the freezer.
Kala Namak adds the egg taste
Kala Namak is also called black salt or sulfur salt. It is used instead of ordinary salt, because of its taste. It has a sulfurous, pungent smell and tastes very similar to real eggs. Kala Namak is mined in regions surrounding the Himalayas and has a strong mineral base, hence its popularity. Its look is rather dark pink or grayish than black, despite its name.
When you replace ordinary sea salt with Kala Namak (or the other way around), do it step-by-step. Kala Namak is less salty than ordinary sea salt. Tasting, by the way, is one of the secrets for palatable dishes, and the best way to avoid nasty surprises!
Are you looking for more breakfast or brunch dishes that are vegan and tasty? Check out my breakfast recipes where you find savory and sweet treats and drinks as a Turmeric Latte that is just – yummy!
Easy Vegan Scrambled Tofu
Ingredients
- 2 Tbsp oil coconut oil or rapeseed (canola) oil
- 1 large onion
- 1 clove of garlic
- 1 bell pepper
- 400 g tofu
- 2 Tbsp tomato paste
- 1 handfull of frozen and thawed peas
- ½-1 Tsp Kala Namak aka. sulfur salt or black salt
- 1/2 Tsp curcuma powder
- 1/2 Tsp chili powder
- 1/2 Tsp smoked paprika powder
- optional: other seasonal veggies or mushrooms
- salt and pepper
- ½ bunch of fresh parsley
Instructions
- Cut the onion into small cubes, finely chop the clove of garlic and cut the bell pepper into slices.
- Take a large pan, heat the oil, add the onion and fry for 2 minutes. Then add the garlic and bell pepper. Crumble the tofu in-between your hands and add it to the pan, also add the tomato paste and fry for a few minutes.
- Add the spices (Kala Namak, smoked paprika, Kurkuma, chili powder) and the thawed green peas and mix well.
- If you prefer your scrambled tofu to be a bit moister, add some soy milk and let it boil for a few minutes. Add salt, pepper and optionally more Kala Namak to taste. Serve topped with fresh parsley.
Notes
Kala Namak is also known as black salt or Himalayan black salt. In vegan dishes, it is commonly used with tofu for vegan egg dishes. Kala Namak is less salty than regular salt and you might have to adjust the quantity. Kala Namak is praised in the Ayurveda and used for its perceived medical qualities.
