If you’re not vegan or haven’t tried tofu scramble already then can almost feel you rolling your eyes through the screen. Does it taste like real eggs is the big question, and YUP, it does! I know you wont believe me until you try it for yourself (because I didn’t believe it either) but when you do, OMG you’ll be impressed!
When I first made these I was so hungry for the real thing (it was my first veganuary) that I almost chowed down a full block of tofu they were so good- I don’t recommend anyone do that though, it makes you SERIOUSLY full!
I guess I should tell you WHY they taste like eggs. In short it’s the ‘black salt’ (or Kala Namak), its a sulfureous tasting salt usually mined from Bangladesh, India, Nepal and the Himalayas. The high sulfur content makes it smell like eggs, and because eggs are also high in sulfur then… yup, they taste the same! It can be a little hard to get your hands on as it’s not an ingredient usually in the supermarket: you can buy it online or some Wholefoods will also stock it, I’d suggest having a look around.
Onto the recipe…
You will need:
150g-200g of firm tofu OR silken firm tofu (dependant on how soft you would usually like your scrambled eggs)
1/2 tsp black salt (also called Kala Namak)
1/2 tsp turmeric
1-2 tbsp of chopped parsley (optional but I love parsley in my eggs so it makes the dish more realistic for me)
1 tsp dairy free spread
pepper to taste
This recipe is SO simple that anyone can make it! Because the components only need to be heated its as easy as breaking/ chopping the tofu into whatever sized pieces you’re comfortable with and adding the other ingredients to heat. I found that if the pieces were too small and they were hard to get on the fork but too big and the flavour wasn’t as strong; you will find your own comfort point when you make these though, just keep in mind how big your scrambled egg pieces would be.