Why use eggs to make delicious scramble when you can use tofu instead? This is so easy to make and so good, I could eat it all day long! Serve it with vegan bacon and toast if you want. This makes for a nice vegan version of a traditional English breakfast. Perfect for family brunches and late weekend breakfasts.
Ingredients for 2-3 people:
- 500 grams firm tofu, not silken
- 1/2 chopped onion
- 1-2 mashed or finely chopped garlic cloves
- 2 tbsp nutritional yeast
- Spices of choice: Kala Namak (black salt that gives an authenthic egg flavor), onion powder, garlic powder, turmeric for color, pinch of cumin and some parsley or chives. Not much, just a pinch of each spice or after own taste.
This is how you do it:
Squeeze as much water out of the tofu as you can, but you don’t have to go overboard with it. Fry the onion and garlic in a skillet. Add the tofu in crumbles (I just use my hands) and fry for a minute while stirring. Add the spices and some water to keep it moist, just a little at the time. The black salt can loose some of its flavor from the heat, so it’s best to add that towards the end or right before serving. Let the scramble fry while stirring until it’s heated through and have a consistency you like. Add some more water if it’s dry, but not too much. Adjust seasoning after own taste. The nutritional yeast will add both flavor (umami) and a great consistency, so I would recommend to not skip this ingredient.