I've never been crazy about eating eggs. I can't eat them fried, poached, sunnyside up, whatever. The runny yolk absolutely disgusts me, and if I eat them scrambled, they HAVE to be well done. I'm talking, I want to see browned edges; no runniness or creaminess in sight.
Enter the tofu scramble, the vegan's best savory breakfast friend. Every time I make a tofu scramble, I think to myself, this is actually BETTER than eggs...and there's none of that weird overly egg taste. The texture so very closely resembles that of scrambled eggs, that I bet this photo can fool a lot of people. And the taste, well...the taste can be whatever you want it to be!
Of course, there's also nothing easier to make than a tofu scramble. I like to cook my tofu in a dry, nonstick pan before I actually start adding other ingredients (instead of adding everything at once and letting it cook). I think this allows the tofu to get extra firmed and crispy on the edges, so that soft texture isn't even a thing to think about. It takes about 10-15 minutes for the water to cook off and the tofu to get nicely browned.
This version is from a traditional Indian dish, akoori. I love the savory, spice-packed flavors of Indian food, and this dish has all of that. A little heat from diced chilis, a little sweetness from tomatoes (which seem to take on a roasted quality when cooked in this fashion), and of course, cilantro to brighten everything up.
But perhaps it was the Indian black salt (aka, kala namak)--which is really pink--that kicked this dish up a notch. I've heard of black salt from around the vegan community, and how its sulfuric qualities lend an eggy taste to food. This stuff is potent, and in such a light powdery form, all you need is a little (or to taste). It actually does give a slight eggy flavor and smell, so this will definitely be a staple for future tofu scrambles. I found this small bag at my local Indian grocer for only 99 cents!
Make this a delicious and hearty breakfast with a side of buttered toast, and even include a little side of mango chutney for some sweetness.
Akoori (Indian Breakfast Scramble)
(adapted from Food Republic)
Cook tofu in nonstick skillet until browned. Set aside. In same pan, melt butter over medium-high heat. Saute onions until browned, about 5 minutes. Add chili, cumin, turmeric, and nutritional yeast, and stir for 1 minute until fragrant. Add tomatoes and stir for 1 minute. Add cooked tofu and stir until well combined and heated through, about 2 minutes. Remove from heat. Stir in cilantro. Season to taste with black salt. Serves 2-4.
Nutritional data (per 3-oz serving): Calories 156, Fat 10g, Saturated Fat 3g, Sodium 221mg, Carbs 7g, Fiber 2g, Protein 9g.