A Breakfast Scramble That’ll Fool Even the Most Devoted Egg Lover
Once upon a time, in my younger, more disciplined years, I dabbled in the world of vegan eating. I was on a quest for better health, a clearer conscience and a little bit of an adventure. While I eventually found my way back to the glorious bounty of animal products, some recipes stuck with me—like this eggless breakfast scramble that, believe it or not, rivals the real deal.
With the price of eggs soaring to ridiculous heights lately, I figured this was the perfect time to dust off this little gem. The star of the show? Tofu.
Before you roll your eyes and move on to browse something else, let me introduce you to a secret ingredient that makes this dish taste like honest-to-goodness scrambled eggs: black sea salt, also known as kala namak, which you can find at Natural Grocers. It has a sulfurous, slightly funky aroma (in the best way possible) that mimics the scent of cooked eggs. Trust me, you won’t know the difference.
This recipe is not only budget-friendly but also great for heart health. It’s packed with protein and perfect for feeding a crowd—with all the fluffy, savory goodness you expect from scrambled eggs, minus the cholesterol and sticker shock. And hey, even if you’re not giving up eggs, sometimes it’s fun to think outside the box and try something new.
Now, let’s talk mix-ins. My go-to combo includes sautéed spinach and fresh cherry tomatoes. But I recommend you go crazy with it! Toss in some crumbled chorizo or its meatless cousin, soyrizo, for a punch of spice. Try diced bell peppers, mushrooms or even roasted sweet potatoes for a touch of sweetness. A handful of fresh herbs like cilantro or chives is always a good idea. And if you’re feeling indulgent, sprinkling your favorite cheese can take this dish to the next level. The beauty of this scramble is that it’s endlessly adaptable; just use whatever you have on hand and make it your own.
So, whether you’re riding out the eggpocalypse or feeling adventurous, this recipe’s got you covered. Give it a go, and who knows, you might just start keeping kala namak in your spice cabinet for good.
Tofu Soft Scramble
8 ounces extra firm tofu
½ teaspoon each turmeric powder, paprika and garlic powder
¼ teaspoon each kala namak (black salt) and onion powder
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
⅓ cup unsweetened almond milk or other milk alternative
½ teaspoon salt
¼ teaspoon cracked black pepper
1 tablespoon vegan butter (Earth Balance or Melt brands), or real butter
½ cup cherry tomatoes, sliced
1 cup fresh spinach, roughly chopped
Remove tofu from packaging and place it on paper towels. Add more paper towels on top of the tofu and lightly press with your hands, or put a small cutting board over the tofu for weight. This will soak up water from the tofu. Continue doing this until the tofu is as dry as possible.
Add tofu to a medium mixing bowl and crumble it with your fingers. In a separate, smaller bowl combine turmeric, paprika, garlic, kala namak, onion powder, mustard, salt, pepper and almond milk. Whisk together until smooth.
Pour seasoning mixture into bowl with tofu. Using your hands or a fork, mash ingredients together until fully incorporated. It will appear wet and mushy.
Preheat a pan over medium heat, melt butter, and scramble tofu. Cook for about 8 to 10 minutes, or until most of the almond milk has evaporated. Add chopped spinach and sliced cherry tomatoes and cook until heated. Serve immediately or refrigerate for breakfast throughout the week.
Makes 4 servings
