Tofu Scramble!

This recipe comes from Lindsay Nixon’s cookbook Happy Everyday Herbivore.  This is the basic version; feel free to experiment by adding potatoes, spinach, peppers, anything you’d throw in with scrambled eggs.  It calls for Himalayan black salt, or Kala Namak.  You can find this product on Amazon.  I couldn’t believe when I opened the jar!  Smelled just like eggs!  So strange…and cool! Try it!

Tofu Scramble
Votes: 12
Rating: 3.5
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It's amazing how much this dish really does taste like scrambled eggs. The more black salt, or Kala Namak, you use, the more eggy it will be. Delicious drizzled with Cheesy Sauce (see Recipes).
Servings
4
Servings
4
Tofu Scramble
Votes: 12
Rating: 3.5
You:
Rate this recipe!
Print Recipe
It's amazing how much this dish really does taste like scrambled eggs. The more black salt, or Kala Namak, you use, the more eggy it will be. Delicious drizzled with Cheesy Sauce (see Recipes).
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet, mash tofu into small crumbles. Cook over medium heat about 5 minutes, adding small amounts of water or non-dairy milk to unstick.
  2. Add remaining ingredients, except salt and pepper, and cook for about 10 minutes, adding water/milk as necessary. Finish with salt and pepper.
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