Tofu Scramble is one of my favorite vegan breakfast options. It’s easy and quick to make, nutritious, and delicious. It’s also the best alternative for an egg scramble. Tofu usually doesn’t have any strong taste of its own. It is versatile, and we can add different spices and herbs to make it flavourful. I came across the fantastic blog by rainbowplantlife. I loved the recipe and experimented by tweaking the recipe according to the availability of ingredients in India.
Ingredients:
- 400g block of firm tofu
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red chili powder
- ½ teaspoon chili flakes (crushed chipotle chilies)
- ½ teaspoon kala namak (AKA Indian black salt)
- A pinch of black pepper
- 1 tablespoon tahini (sesame butter)
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) plant-based milk of choice
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt to taste
Instructions:
The right consistency of tofu is very important. To drain the tofu, press it with a clean cloth and keep some weight on it like a chopping board. Add more weight if required, like a pan or some books, and let the water in the tofu drain completely.
Add turmeric, garlic powder, onion powder, red chili powder, chili flakes, kala namak, tahini, and nutritional yeast in a bowl. Pour in the milk gradually and mix it well.
Crumble the pressed tofu with your hands into medium size chunks.
Heat a large nonstick frying pan over medium-high heat with the oil. Add the tofu to the pan, and fry for 5 to 7 mins until it’s lightly browned
Stir occasionally but not too often.
Add the sauce and fold to combine. Coat each piece with the sauce. Continue frying the tofu until you reach your desired texture and consistency.
While serving the scramble, sprinkle some kala namak and sea salt to taste.
– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)
