Eggy Tofu Scramble
Master the art of the perfect plant-based breakfast with this creamy, eggy tofu scramble featuring black salt and rich tahini!
Servings: 4
Equipment
- Mixing Bowl
- Large Skillet
Ingredients
- 14 to 16 oz Extra Firm Tofu Drained and pressed
- ¼ tsp Tumeric Optional, for color
- ¼ tsp Smoked Paprika
- ¼ tsp Chipotle Chili Powder
- ½ tsp Kala Namak or Black Salt Plus more for serving
- ¼ tsp Black Pepper
- 1 tbsp Tahini
- 2 tbsp Nurtitional Yeast
- ½ cup Plain Unsweetened Plant-Based Milk or Yogurt
- 1½ tbsp Olive Oil
- 1 Shallot Diced
- 2 cloves Garlic Minced
Instructions
- Drain and press your block of tofu for 15 to 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press. After your tofu is pressed, crumble it into bite-sized pieces.
- In a bowl, whisk together the turmeric, paprika, chipotle, kala namak (black salt), black pepper, tahini, and nutritional yeast. Pour in the milk or yogurt gradually and whisk until you have a nice sauce.
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add in the shallots and cook for 3 to 5 minutes, then add the garlic and cook for another minute. Finally, add the tofu and cook it until it starts to turn golden-brown, about 5 to 7 minutes. Stir occasionally but not too often to allow the exterior of the tofu to get lightly browned. Break up any large chunks of tofu with your spatula, but don’t break it up too finely.
- Reduce the heat to medium-low and add the eggy sauce from step 2, and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer the scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30 to 60 seconds.
- Finish the scramble with a few shakes of kala namak (black salt). Taste, and add a pinch of kosher salt or sea salt as needed. Feel free to add any veggies or other toppings and serve!
- Storage Instructions: Store any leftover scramble in an airtight container in the refrigerator for up to 3 days.
- Reheating Instructions: Reheat your scramble in a small non-stick skillet over medium-low heat with a tiny splash of plant-based milk to restore its original creaminess. You can also microwave individual portions for 60 to 90 seconds, stirring halfway through to ensure even heating.