Very Eggy Tofu Scramble

This tofu scramble is super quick and easy to prepare and ready in 15 minutes. Perfect for a hearty brunch and a complete meal with roasted potatoes, sautéed vegetables, and maybe even some pan-fried tempeh. The secret to its wonderful texture is to use two different kinds of tofu, silken and firm/extra firm. The firm or extra firm tofu gives this scramble some substance while silken tofu contributes to the fluffiness. For the longest time, I made my tofu scramble with either firm or extra firm tofu, and I loved it. Then I decided to give silken tofu a try. Well, it was nice and fluffy in the end but, when it hit the hot pan, it had the same properties as fresh spinach – after only a few minutes, there was not too much left of it. That’s why I decided to combine those two very different kinds of tofu. It’s simply perfect, and I’ll never go back to any of my old versions. Enjoy!

Ingredients (for 3-4 servings):

Tofu Scramble:

• 2 Tbsp extra virgin olive oil
• 8 oz (225 g) firm or extra firm tofu
• 16 oz (450 g) silken tofu
• 1/4 tsp ground turmeric
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 3 Tbsp nutritional yeast
• cracked black pepper to taste
• 1/2 – 3/4 tsp Himalayan black salt (kala namak)

Top with:

• fresh minced parsley and/or chives to taste

Preparation:

1. Preheat a large skillet with extra virgin olive oil over medium heat.
2. Meanwhile, crumble firm/super firm tofu with your fingers into smaller and bigger crumbles to resemble scrambled egg.
3. Add them to your hot skillet and cook for about 5 minutes until light golden while stirring occasionally.
4. Meanwhile, drain silken tofu, then add the whole block to the skillet. Use a spatula to roughly break it into large chunks, about 1 inch/2½ cm. They will shrink considerably due to evaporation.
5. Add turmeric and paprika. Very gently stir to coat tofu with the spices and cook for about 5 minutes, then flip.
6. Gently stir in onion powder, nutritional yeast, and cracked black pepper. Cook for another 2-3 minutes until the liquid is gone and the right texture is achieved.
7. Add kala namak and give it another gentle stir to distribute the salt evenly.
8. Top with parsley and/or chives and enjoy!

Notes:

• Very important! Either use a well-seasoned carbon steel or cast iron skillet! For tofu scramble you really want your pan to have non-stick properties!
• Himalayan black salt (kala namak) can be found in Indian and Pakistani stores or online.
• A complete meal with roasted potatoes and sautéed vegetables like bell peppers, onions, mushrooms, garlic, corn,…
• Instead of serving separately, you can mix sautéed vegetables with scrambled tofu towards the end of cooking time.
• You can also sauté baby spinach separately until wilted and add to tofu scramble towards the end of the cooking time.
• Delicious on toasted bread.
• For a buttery taste, you can use vegan butter instead of olive oil.