Tofu Scramble
You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you add to it, you can really get a very eggy scramble going: but without the cholesterol and saturated fat.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Breakfast, Main Course
Cuisine: Global
Keyword: gluten-free
Servings: 4 servings
- 1 tbsp olive oil
- 1/2 medium onion thinly sliced
- 1 clove garlic minced
- 400 g tofu medium or firm
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tbsp fresh thyme
- 1/8 tsp kala namak optional
- 1/2 cup baby tomatoes halved
- 1 cup baby spinach
- salt to taste
- pepper to taste
Heat the oil in a pan over medium heat.
Add the onion, and saute for a few minutes until soft.
Add the garlic and cook for a couple of minutes, until fragrant.
Crumble the tofu into the pan, along with the turmeric, thyme, cumin, kala namak (optional) and baby tomaotes.
Taste, then season with salt and pepper.
Stir over medium heat for a few minutes, then stir in the baby spinach until wilted.
Serve with other brunchy things like toast, vegan sausage and fried mushrooms!