Scrambled tofu: like scrambled eggs, but vegan! You get the same great taste, but without the cholesterol!
The key ingredient that gives this recipe its eggy taste is black salt aka kala namak. It’s a powdered salt with that particular sulfuric smell that eggs have. I’ve never seen it at my local grocery stores, but you can buy it online like most things nowadays. Do not try to make this recipe without it!
One thing I love about this recipe is that it’s so easy to prepare. Just chop up some veggies and tofu, add spices, let it cook, and you’re done! You can easily make this in under 15 minutes for a quick, yet satisfying breakfast.
Another nice thing about this recipe is that you can easily have it prepared for cooking on another day. Just chop and add all the ingredients to a container, store in the fridge, then take out and dump on the stove when you want to eat it. It makes for an easy meal prep breakfast for the week, or for cooking while camping, see photo below:
Scrambled tofu is a lovely meal to enjoy in the great outdoors!
If you happen to have any leftovers (doubt it!), you use them in a breakfast burrito the next day. Get a wrap, add this and some beans, and you’ve got yourself another quick, healthy and delicious meal. Go you! 🙂
- 1 teaspoon neutral oil (use water if oil-free)
- 1 medium onion
- 3 cloves garlic
- 1 bell pepper (use whatever color you like)
- 1 large fresh tomato (or 1 can diced tomato)
- 1 block extra firm tofu
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black salt also known as kala namak
- 1 cup fresh spinach
- salt and pepper to taste
- hot sauce to taste, optional
- Heat the oil in a large frying pan on medium high heat.
- Chop the onion, garlic, bell pepper, and tomato, then add to the pan. Cook for about 5 minutes.
- Open the package of tofu and squeeze the excess liquid out into the sink without breaking the block.
- With clean hands, crumble the block of tofu over the pan. Use a mixing utensil to break the tofu further into bite-sized pieces.
- Add all of the spices and mix until the tofu's color has evenly changed from cream to yellow. Let cook another 5 minutes.
- Chop the spinach, add to the pan, and mix it in. Put the lid on the pan and turn off the heat.
- Once the spinach has wilted for about a minute or two, open the lid on the pan and taste for seasonings. Adjust as needed, then enjoy!