A Very Eggy Tofu Scramble
Before I grew allergic to everything good, I was a huge egg lover. I ate them every single day. No wonder why I was so sick!
I lived without them for awhile before I knew I needed to find a replacement. I fought with tofu over and over until I came up with something I now find addictive. I want to devour this like I used to devour Egg McMuffins!
First, although this can be vegan, it isn't made for vegans. It's made for those who love, but are allergic to, eggs. I have to be honest and say I found other tofu scramble recipes very very vegan tasting. So I set out to make one that is eggy. I've eaten tofu scrambles made by chefs, and I have to say, I can teach them a thing or two. Yes, I said that!
Here I go step by step with pictures so you can see products and textures.
1) Get prepped. What do you like in a scramble? For me that is onion, bell peppers and mushrooms. The cheese here is real (yes, I'm being bad, but it's hard to give it up when your main reaction is eczema!), but for dairy free, I recommend for this Daiya shreds. This is about the only thing I like them in. You'll need extra firm tofu, Kala Namak salt (for the egg flavor), onion powder and paprika.
2 blocks extra firm tofu, pressed and drained
1 small onion, diced
2 bell peppers, diced
2 cups sliced mushrooms
1 cup shredded cheese or Daiya shreds
Kala Namak salt to taste
Paprika to taste
Onion powder to taste
Part of prep is taking the tofu out, then place it on several layers of paper towels, toppled with several layers more of paper towels, and pressed with a weight. Do this before you start cooking. In fact it's best before you start the other prep. You need to get as much water out as you can. You can use firm tofu, just make sure to drain it really well. Anything less will result in a pile of mush. This is where the draining is most important part of the tofu. I have also tried the dry packages of extra firm tofu, and they are too firm and too dry. Skip that, as well.
2) With cooking oil of your choice, start by sweating off the veggies that take longer to cook. In this case it would be the onions and peppers. Add in about half a teaspoon of Kala Namak salt.
3) Add in the mushrooms to sweat them down.
4) Now, crumble the tofu into the pot.
5) Now Sprinkle in another half teaspoon of Kala Namak salt. (It won't be enough, but you'll taste along the way to adjust that.) Also sprinkle in the paprika and onion powder.
6) Continue cooking to combine. The tofu will soften slightly and more liquid will cook off. This doesn't take long. Just 3-5 minutes. Lower the heat and add the cheese.
This keeps well in the fridge. In this case I made it for our breakfasts this week. This makes 4 good size servings.
Feel free to add breakfast meats to this if you like. For this scramble, I left the sausage on the side.
This is a really satisfying hearty low carb breakfast for any egg lover. My egg eating boyfriend and son love this and they tell me you really can't tell it's not eggs. Thank you Kala Namak salt!
As for where you can find Kala Namak, I got mine on Amazon. Some larger cities with spice shops probably also carry it. It is also referred to as black salt. (Even though it is pink, it will turn black once it hits moisture.)
Let me know if you try this and leave me your thoughts!
