Tofu Scramble
Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed breakfast to a new level.
Ingredients
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 medium sweet pepper, sliced
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/2 teaspoon indian black salt (kala namak)
- 1/4 teaspoon pepper
- 1 pound firm tofu, drained and cubed
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 tablespoon water
Directions
- Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.
