The Best Scrambled Tofu

Name: The Best Scrambled Tofu
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 gr Tofu pressed; 1/4 tsp ground Turmeric; 1/4 tsp smoked Paprika; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Black Salt (Kala Namak); 2 Tbsp Nutritional Yeast; 1 Tbsp Tahini; 1/2 cup plant milk (I'm using Soy Milk); freshly cracked black pepper; 1 pinch Chilli powder to taste; 1 handful Coriander to garnish

This scrambled tofu is so tasty, creamy and rich that it will change your views about tofu. It is comforting, warmed with spices and will make you forget about eggs. It’s perfect for breakfast or brunch, you can have it in tacos, burritos or just with a slice of Buckwheat Bread.

Ingredients:

300gr of Tofu pressed
1/4 tsp of ground Turmeric
1/4 tsp of smoked Paprika
½ tsp of Garlic powder
½ tsp of Onion powder
½ tsp of Black Salt (Kala Namak)
2 Tbsp of Nutritional Yeast
1 Tbsp of Tahini
½ cup of Soy milk
freshly cracked black pepper
1 pinch of chilli powder to taste
1 handfull of coriander to garnish

Instructions

Step 1 – Crumble the pressed tofu into chunks with your hand, not too small, you can break them further in the pan if you wish.

Step 2 – Add the tofu chunks into a medium hot non stick fry pan. Leave the chunks undisturbed for a few minutes until they get slightly golden.

Step 3 – Slowly add the plant milk to the spices and tahini, whisk until it is all mixed and smooth.

Step 4 – Lower the temperature and pour the spices/milk sauce into the tofu to coat. Keep mixing until all the tofu chunks are covered.

Step 5 – Let it cooked for 4-5 minutes. I add some Rainbow Chard finely chopped leaves and stalks. You can add Spinach or whatever veggies you have at home.

Step 6 – I like mine on a slice of toast with some chopped coriander, topped with Sprouts and some radish.

About the Ingredients

Tahini: Tahini adds creaminess, nuttiness and will bring all the ingredients together. It is also our only source of fat, a healthy fat that brings a sense of indulging but it’s healthy.

Tofu: You can use all types of tofu but It works better with firm tofu. Wrap it in a tea towel and press it for 15mins. Tofu is high in protein and contains all the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins, minerals and isoflavones. This specific combination of fiber, protein and isoflavones may also explain why whole soy foods such as tofu appear to be more beneficial for lowering cholesterol levels than soy supplements.

Nutritional Yeast: Nutritional yeast, also called “nooch,” is a popular food product often used in vegan cooking. This powdered or flaked yeast gets its name from the nutrients it contains, including protein and a wide array of vitamins, minerals, and antioxidants. Studies show that nutritional yeast offers several potential health benefits, ranging from lower cholesterol to protection from cellular damage that leads to disease. As a umami, cheesy flavour great to add to savoury dishes and thickening sauce, soups and stews.

Black Salt (Kala Namak): This is what make this tofu so eggy. You can use normal salt but it is not the same. I avoid salt in general but I have a few exceptions, like this recipe. Black salt or Kala Namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian subcontinent. It is composed largely of sodium chloride, lending the salt its colour and smell. It adds a smell almost like egg.