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Tofu scrambles are a hot ticket recipe for new vegans. You can see veggie laden scrambles and some people have even figured out how to do omelets. (I’m not there just yet y’all.) But, how does it taste? What do you put in a tofu scramble so it’s not bland? I’m going to tell you it’s really not as hard as it seems and my kids (one of which is allergic to eggs) enjoy this just as much as their regular chicken eggs but without the side effects.
Black salt is an inexpensive way to add an egg like flavor to your egg dishes. You can find the one that I bought at this link Black Salt 3.5 oz.. Trust me when I say, a tiny bit goes a very long way. You can also customize your tofu scramble by the types of tofu that you use.
For instance, if you like a softer, runnier type of scrambled egg then all you have to do is use a medium to firm tofu. You can also use a sauce to flavor rather than just adding seasoning. Me? I prefer a nice dry, fluffy egg. How do you obtain this firmer texture? Use an extra firm tofu! The options really are just as endless as using your conventional chicken egg. If you can dream it you can make it plant based.
Our family favorite is to add some vegan cheese and some ketchup. One of my kiddos even loves a little touch of mustard on top. Do what you want! It’s your scramble. I’m just here to teach you the basics. But, be sure to come back and share with the whole class when you’re done. Tag me on social media @workhardeatkind and/or leave me a comment letting us know your favorite scramble.
The Easiest Tofu Scramble
- 1 Block of Tofu (Firmness depending on your preference.)
- 1 Teaspoon of Nutritional Yeast
- 1/4 Teaspoon of Turmeric Powder
- 1/4 Teaspoon of Fresh Cracked Pepper
- Pink Himalayan Salt, To Taste
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- A Pinch of Black Salt
- A small amount of Oil for the Pan
- Remove your tofu from the package and pat dry with a towel. You can lightly squeeze it to make sure that it doesn’t have excess water within the tofu.
- Add oil to a pan and bring it to medium to medium high heat. When the pan is hot you can add your tofu. Be careful! Any extra water can make it pop and sizzle.
- Start breaking the tofu apart with a spatula.
- Add your seasonings and mix well until well combined. You should see the tofu change color from the turmeric to a light yellow, egg like color.
- When the scramble is hot throughout it is ready to eat. This should only take 5 to 8 minutes.
- Enjoy in your favorite breakfast manner whether it’s topped with ketchup with vegan bacon on the side, or stuffed between two yummy pieces of bread.