How to make the eggiest tasting tofu scramble
While I did enjoy eggs every so often during my pregnancy, I have come to appreciate that a great tofu scramble is an awesome replacement.
In today’s post, I’m sharing my go-to spring veg tofu scramble recipe (below).
But before I do, I want to share some of my secrets and tips for making it look, taste and feel just like the real thing.
First, when choosing your tofu, go for a medium-firm option. This gives you the soft and runny texture - very similar to real scrambled eggs.
Another key to getting the right texture with your tofu scramble is including a bit of plant-based cheese and some plant-based milk or soy-free vegan mayo. You don’t need a lot - in fact, a little goes a long way. When it comes to cheese, any kind that melts easily is ideal. My favorite brand for scrambles is shredded mozzarella or cheddar from Violife. It melts easily, and unlike a lot of plant-based cheese, it’s minimally processed and doesn’t have a ton of fillers. As for plant-based milk, any kind will do - just be sure it’s unsweetened.
Next, be sure to use turmeric (or even saffron) to get your scramble a nice golden yellow color.
Now, the most important part and the secret to making your tofu scramble taste just like eggs: Kala Namak, also known as Indian black salt. You’ll notice as soon as you open the bottle that black salt has a sulfurous eggy scent, which makes it taste just like the real thing. Black salt is also a great source of minerals and iron for those who need a little boost in their diet.
Finally, while not completely necessary, you can “press” your tofu, which will remove excess water and allow the tofu to absorb more of the flavors you’re using to season your dish.
And there you have it - all you need to know to make the eggiest tasting tofu scramble!
Give it a try, using the recipe below or using whatever vegetables you have on hand. And don’t forget to let me know your favorite ways to whip up a tofu scramble in the comments section below!
Spring Vegetable Tofu Scramble
Prep Time: 5 minutes | Cook Time: 10 minutes | Yields: 1 servings
Ingredients:
1/3 pckg medium-firm tofu, crumbled
1 leek (white part only), thinly sliced and chopped.
2 asparagus spears, ends removed and cut into small pieces
1/2 straight head yellow squash, sliced and chopped into small pieces
1/2 tsp turmeric powder
2 tbsp plant-based shredded cheese
1 tbsp plant-based unsweetened milk or soy-free plant-based mayo
pinch of mineral salt and ground black pepper
1 tbsp chives, chopped
Directions
Coat a non-stick medium size sauté plan with a bit of spray oil, place it on a low-medium heat, and vegetables. Stir occasionally until vegetables are tender (about 5-7 minutes)
Add crumbled tofu and spices, mix well until tofu and vegetables are evenly coated.
Add cheese and milk or mayo, mix well until creamy and cheese has melted.
Top with chives and serve warm. Top with additional salt and pepper (to taste).
