You would not say that this scramble has no eggs. The taste, color and texture is so close or even better! I would make sure that you have the Indian black salt. This will give your dish a more egg like smell. In some cases it might not be easy to find the Indian black salt but do a Google search and you will find multiple places where you can buy it.
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Gather all the ingredients.
To prepare the scramble. Crumble the tofu in a bowl and add the tamari. Mix and set aside.
Next, bring a fry pan to medium–high heat and add the coconut oil*. Add the onions and reduce heat to medium. Sauté until they are translucent and golden.
*Alternatively, if omitting the coconut oil, follow this procedure for the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add the vegetable stock to deglaze and help caramelize the onions.
Once the onion are carmelized, add the peppers and heat for another few minutes. Then add the garlic and heat for about 30 seconds.
Add the crumbled tofu and the nutritional yeast, Indian black salt, turmeric and pepper. Cook on high heat for 4 minutes until the ingredients begin to brown slightly.
Fold-in the spinach and right before serving, add the handful of fresh italian herbs (I like to use basil).
Indian Black salt (Kala Namak salt) is a sulfur rich salt that despite its name is pink/grey in color. Black salt is popular in Indian cooking, and once used has a very distinct sulphuric aroma. For eggless cuisine, this salt is a must and quite popular for scrambles.
If you are trying to minimize your salt consumption, another option is to use Asafetida. Asafetida is from a giant fennel plant and also has a sulfur rich taste.