T
ofu Scramble.
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.
Tofu Scramble
No eggs but the taste, color and texture is so close or even better!
Ingredients
- 1½ blocks tofu extra firm (about 600 grams)
- 2½ tbsp tamari
- 1 cup onion sweet onion, small dice
- 2 cloves garlic minced
- 1 cup red bell pepper diced
- 3 cup spinach
- 2½ tbsp nutritional yeast
- ½ tsp Indian black salt or asafetida
- 1 tsp turmeric
- 1 pinch black pepper freshly ground
- ¼ cup basil leaves or any other fresh herbs
Instructions
- Gather all the ingredients.
- To prepare the scramble. Crumble the tofu in a bowl after draining and drying it well (use a paper towel). Add the tamari, mix and set aside.
- Next, bring a frying pan to a high heat and add the onions move them around rapidly to sauté the onions*. Once they begin to stick add some of the vegetable stock to deglaze and avoid them from burning. Sauté until they are translucent and golden. * Note: To dry sauté (or sautéing without oil!) use high heat and frequent movement to caramelize the food. An important thing to keep in mind is that foods will not brown, color or caramelize if you use liquid or have too much moisture. Once you achieve the desired coloration then add your liquid.
- Once the onions are caramelized, add the garlic and heat for about 30 seconds. Then add the peppers and heat for another few minutes.
- 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).
Notes
Indian Black salt (Kala Namak salt) is a sulfur rich salt that despite its name is 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.
Nutrition
Calories: 41kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 433mgPotassium: 263mgFiber: 2gSugar: 2gVitamin A: 2237IUVitamin C: 38mgCalcium: 26mgIron: 1mg
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