Before I went 100% plant-based I ate eggs most mornings. This tofu scramble definitely gives the feel of scrambled eggs without any cruelty. Give it a try. The secret ingredient is black salt. This is a game changer. Start with a little - you can always add more. Personally, I don’t like the taste of it alone, but in the scramble it really gives an eggy taste.
1/2 container firm/extra firm tofu
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper (optional)
1/4 cup soy milk (almond milk doesn't work as well here)
2 spring onions
¼ teaspoon black salt (kala namak)
handful minced parsley
2 garlic cloves
4 cherry tomatoes, chopped
Drain tofu and mash with potato masher. Do not mash completely; tofu will crumble more with cooking. Season with salt, pepper, smoked paprika, turmeric and crushed pepper. Add just enough soy milk to cover tofu and set aside.
Chop onions, green onions and mince parsley and garlic. Add onions to a sauté pan with a little oil over low heat. Add 3/4 of the green onions. Add chopped tomatoes. Add tofu and cook until mixture is dry and resembles scrambled eggs. When it is done, add the black salt.
Serve with avocado and corn tortillas.
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