May 03, 2013
New Tofu Scramble + Secret Ingredient…
I had a Tofu Scramble recipe posted from back in January during my first few months of blogging. Well, it’s gone. Poof! Deleted into cyber oblivion to make way for this new, tastier version which I know you will love!
Tofu has a bad rap. Don’t you think? When my meat-eating friends find out I’m a vegan, one of the first topics of discussion that inevitably arises is… tofu. “Do you eat a lot of tofu?” “I could never eat tofu.” “Tofu is so bland. How do you use it?” I think it’s a holdover from the 70s when vegan diets consisted mainly of tofu, brown rice and steamed veggies. Well, I must say… we’ve come a long way, since then!
I was chatting with a friend of mine recently, who is not vegan. She mentioned that when she cooks veggies, she cooks them to taste like… veggies. In other words, she does not adapt plant-based dishes to taste like animal-based dishes. She has a point. But since she eats meat, she wouldn’t necessarily be interested in veganizing traditional meat-based recipes. And when I think about it, there are many of us vegans who WERE omnivores who may want something familiar in taste and texture for our palates once in a while.
Since I wasn’t raised a vegan, I find it fun to create vegan meals that are reminiscent of those old Standard American Diet (SAD) foods I used to eat. Perhaps it’s my way of saying, “So there! I can eat anything you can eat. Only healthier!”
Enter the Tofu Scramble. Does it taste like scrambled eggs? Didn’t used to! Until I found the secret ingredient (cue fanfare music)… India Black Kala Namak! What???
Thank you to Susan, vegan blogger extraordinaire of Fat Free Vegan Kitchen, for introducing me to this little-known gem. What is it? It’s an Indian mineral salt that is high in sulfur compounds. A tiny bit is all you need and your tofu will magically transform in taste from tofu to… eggs. Yes. Seriously. If you used to eat eggs and LIKED eggs then you must try this in your tofu scrambles.
I like to have my tofu scramble with a slice of whole grain toast topped with avocado butter. To make the avo butter simply mash an avocado with a squeeze of fresh lemon.
A traditional breakfast made healthy!
- 1 14 oz. package extra-firm tofu
- 2 green onion stalks
- 1 small zucchini
- 1 small red bell pepper
- handful of mushrooms
- 1 large kale leaf, inner stem removed
- 1 TBS nutritional yeast
- 1 TBS Spike salt-free seasoning
- 1 tsp curry powder
- ¼ tsp turmeric
- ¼ tsp India Black Kala Namak Salt (finishing)
- ¼ cup fresh parsley to garnish
- Chop all the veggies into bite sized pieces (I chop the kale a bit smaller since it takes longer to cook).
- Add veggies, curry powder and Spike to a medium-hot sauté pan and water sauté, using a little bit of water at a time to prevent sticking, until veggies are tender.
- While the veggies are cooking, remove the tofu from its package and squeeze as much water from it as you can. I just wrap it in a few paper towels, it doesn’t have to be super dry.
- Add the tofu to the pan, crumbling it between your fingers. Then top with the nutritional yeast and the turmeric. Stir to combine with the veggies and cook just a bit more, until hot.
- When it’s done, sprinkle the black salt over the pan as evenly as possible and stir to combine. You don’t need much, trust me! Start with 1/4 teaspoon and you can always add more to your own plate if you want.