If you need a quick, easy-to-make and nutritious meal, this is it. This tofu scramble is a vegan take on scrambled eggs and even though the title is lunch today, this can easily be for breakfast or lunch, or even dinner, paired with salad and quinoa. It’s high in protein and packed with nutrition, and will power you up for the day! And if you are new to the world of vegan food and you’ve been missing the taste of eggs from your vegan diet, give this a try, it just might fill that eggy spot.
The key to the eggy flavor is black salt. The variety known as kala namak is a pungent smelling purple-ish or pink-ish gray rock salt that is often used in India. The kala namak variety of black salt has a ‘sulfur’ taste to it which is reminiscent of eggs. There are many health claims to this type of salt, but the flavor it provides to dishes is the best reason to use it. And keep in mind, a little goes a long way.
• 8oz extra firm tofu
• 1 Tbsp vegan butter
• 2 Tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black salt (kala namak)
• 1/4 tsp onion powder
• 1/3 cup soy milk
Mash the tofu with a fork, but leave some nice big chunks.
Put the nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, black salt and onion powder in a separate bowl. Then add the soy milk and whisk it in so you have a saucy mixture.
Add the vegan butter to a frying pan and heat until hot, and then add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan. Add the sauce and fold it in. Don’t cook it too long and dry it out, you want it to have that slightly soft scrambled egg sort of feeling to it.
Garnish with chopped chives or spring onions and serve with tomatoes, cucumbers, avocado or quinoa.
Photo from here, with thanks.