I’ve been wanting to make a tofu scramble forever!! I’m a huge fan of tofu, and even though I love eggs, tofu scrambles have always intrigued me. Would it taste as good? Would it be easy to make? How the hell does it get that yellow color?
My friend Lisa Le, the Viet Vegan, calmed my nerves about tofu scrambles, and also took me to a fabulous multi-ethnic grocery store out where she lives to buy black salt for the recipe. Black salt, while not mandatory for tofu scrambles, takes the dish to the next level. This salt is from the Himalayas – like the pink Himalayan salt – but the composition of black salt gives it a sulfuric smell. Sulfur smell = egg smell, FYI. So, black salt in your tofu scramble = eggy taste. This is the secret ingredient and well worth the search it’s going to take to find it. Just so you know, it’s widely available online, and the grocery store that Lisa brought me to was called Oceans.
Next: the tofu. I first tried this recipe with soft tofu, thinking that it would be like soft scrambled eggs. In reality, what ended up happening was a watery #fail down the garberator. I then reached for the firm tofu and it was perfection. I just crumbled it into the pan.
In order to ensure that the tofu has a good distribution of spices, add the spices to the sautéed onions before you put the tofu into the pan. You can actually sauté any vegetables you want with the onions – I felt like being boring this morning, but kale, broccoli, tomatoes, squash, whatever – would be incredible too. This is a base recipe; dress it up the way you want.
I seriously was so hungry this morning because (very uncharacteristic of me FYI) I hadn’t eaten breakfast yet and it was already almost 11am; I finished this recipe, took the photos, and before I even looked at them, I was like, ‘too bad, I’m eating this scramble NOW’. So luckily, the photos turned out okay because there was not going to be a reshoot 🙂
Serves 1-2 depending on how hungry you are.
- ½ block firm tofu
- ¼ cup chopped onion
- 1 t turmeric
- 1 t ground coriander
- 1 large pinch ground black salt or regular salt
- 2 t olive or other oil
- Handful of chopped cilantro
- Handful of halved cherry tomatoes
- Hot sauce to taste
- Optional: avocado would be amazing on this
Heat the oil in a nonstick pan and add the onion, sautéing over medium heat until translucent. Add the turmeric, coriander, and salt and sauté for another minute.
Crumble the tofu into the pan and sauté with the onion and spices, folding over to ensure it’s evenly coated with the flavorings. At this point you can add some of the cilantro if you prefer to cook it instead of have it raw as a topping.
Plate the scramble and top with cilantro and tomatoes.
Add hot sauce. YOWZAAAAAA! LOVE.