Tofu Scramble
Tofu Scramble makes satisfying vegan breakfast. This easy six-ingredient recipe makes the best creamy, soft and flavorful tofu scramble.
Servings: 4 cups
Calories: 115kcal
Ingredients
- 14 oz. tofu - press and remove excess water
- 1 tablespoon olive oil
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 2 tablespoons milk - I used Almond Milk
- ¼ teaspoon black salt kala namak, Indian Sulphur black salt
- Chopped chives basil or parsley for garnish
Instructions
- Add a tablespoon of olive oil to a pan and warm it over medium heat.
- Add crumbled tofu to the pan, sauté and let it cook for 2-3 minutes.
- Add milk, turmeric, black salt and ground black pepper. Mix everything well.
- Cover and cook it for 3-4 minutes.
- Remove the lid. Turn off the heat. Stir everything well together.
- Add chopped herbs for garnish. Serve warm and enjoy !
Notes
-
The recipe makes the basic yet delicious tofu scramble. You can add several other vegetables to make it more fibrous and wholesome. Diced onion, a few cloves of minced garlic, minced ginger, fresh spinach or kale, chopped broccoli or peppers, diced tomatoes are all good additions. Sauté them in warm oil for few minutes before you add tofu.
Kala Namak also called Black Salt is Indian Sulphur salt. It has strong Sulphur and pungent smell. It gives the egg like taste . Very little of it goes long way and it lasts long time. You want to keep this salt in your spice repertoire for that unique taste. If you don't have it readily available, simply use regular salt.
Nutrition
Serving: 1/2 cup | Calories: 115kcal | Carbohydrates: 2g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 137mg | Fiber: 1g | Sugar: 1g