Scrambled tofu that tastes like scrambled eggs — only better? Sounds almost too good to be true. Happily, the recipe that I discovered last week is not only real, but easy to make. One block of tofu will make enough for four people — or a great breakfast four days in a row, which is how I enjoyed it. Scrambled tofu reheats perfectly in the microwave, so it’s also a great dish to make ahead.
One of the things that makes this so exciting is Kala Namak, a mineral-rich black salt from the Himalayas. It’s a go-to for vegans seeking egg flavor without the eggs, and a popular condiment in many Indian chutneys and snacks. Famous for its pungent, sulfurous aroma, the first time you get a whiff of it you may have doubts. Keep going! The terrible stink-bomb smell will dissipate upon cooking. It’s worth it. Your finished dish will be delicious.
As I often say, my favorite way to cook is to have time-intensive staples prepped and waiting in my fridge. (Favorites are caramelized onions, a pot of farro, and roasted vegetables.) With these basics at hand, it’s easy to freestyle on a whim. This scrambled tofu is now on that list of foundational necessities. It’s phenomenal dressed up with herbs, onions, and vegetables, as the mood and occasion inspires. It’s also great on toast, in a pita, rolled up in a tortilla, or all by its lonesome, without any carbs at all. The last time I made it, I added pan fried red peppers with lots of cumin and thick slices of avocado
As an “almost vegan” for just two months, I have a lot to learn. But one thing I knew from the start is that I don’t want to eat a lot of processed products that simulate meat, eggs, or dairy. I’d rather just celebrate the beauty and tastiness of plants, and learn how to cook them in exciting new ways. However, this dish really does taste amazingly like scrambled eggs. Flavored with brewer’s yeast, turmeric, garlic powder, onion powder, paprika, red pepper flakes, black pepper, salt, and Kala Namak, in a tahini and oat milk base that makes the tofu super creamy, I’d argue it’s even better.
It’s ironic. The best scrambled eggs I’ve ever had aren’t really eggs at all.
The Civilized Lunch Project 