Embarking on a plant-based culinary adventure doesn’t mean sacrificing flavor. The vegan tofu scramble is a versatile and protein-packed dish that can easily become a staple in your cooking rotation. The scramble will go perfectly as an egg substitute at your brunch or inside a sandwich with tomatoes, lettuce, and cheese. Let’s dive in.
Ingredients:
- 3 tablespoons of olive oil
- 1 red onion, chopped
- 300 grams of tofu
- 3 teaspoons kala namak (black salt) – this is what will give the scramble the taste of eggs
- 1 ½ teaspoons of nutritional yeast
- 1 box of fresh spinach
- 1 cup of water
Instructions
- Heat a large pan on medium-high heat and pour 3 teaspoons of olive oil. Add the chopped red onion. Saute the onion until transparent.
- Crumble the tofu by hand into small pieces. Add the tofu crumbs to the hot pan with onions. Add the kala namak. Give it a good stir. Add ⅓ cup of water to the pan and stir it until the water evaporates. Once the water has evaporated, add another ⅓ cup. Continue the process until you’ve used up the full cup of water.
- Add the fresh spinach and nutrition yeast to the tofu mix. Cook for 5 to 10 minutes. Remove from heat and enjoy!
