There’s no better time then now to get creative in the kitchen and give a plant-based diet a try!
Tofu scramble is a high protein staple, very inexpensive and so versatile. We love to make a classic breakfast with waffles, huevos rancheros or breakfast burritos.
For the traditional breakfast shown here, I melted vegan cheese on top and added shredded hash browns right to the pan. You can add spinach, peppers and onions to make an omelet as well! Like I said before, this standard recipe is so versatile.
The key ingredient here that takes this scramble to the next level is black salt also known as kala namak. This ingredient is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell replicating that “egg-like” taste. Not only does it add a punch of flavor but it also can cure intestinal disorders and improve eyesight.
It’s not something that you can find at your local grocery store, so we purchased ours on Amazon and it’s been the best decision ever! You can find the black salt we use here. This ingredient is super cheap and will last a long time! We’ve had ours for over a year now and still have 75% of the package left.
Tofu Scramble
Ingredients
- 1 package extra firm tofu (14oz)
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp black salt (kala namak)
- 1/8 tsp turmeric
- 1/8 tsp sea salt
- 1/8 tsp pepper
Instructions
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Drain and crumble the tofu in to a non-stick pan. Use non-stick spray if needed.
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Add the rest of the ingredients to the pan and cook on medium heat.
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You may need to add a little plant milk depending on the consistency of the tofu.
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For the traditonal scramble shown here, I melted vegan cheese by putting on the lid of the pan and heating for a few minutes.
