Many vegans we know feel the same way: they miss the taste of some foods from the time when they did not yet eat a consistent plant-based diet. Scrambled eggs are high on the list. Fortunately, there are plenty of recipes for them. We had to try a lot of things before we were really satisfied. To do this, we scoured books and blogs and also asked around at vegan breakfast restaurants. Here it comes: the ultimate recipe for scrambled tofu.
About the ingredients
What all the recipes we’ve tried, whether looking them up or asking around, have in common is that the main ingredient is some kind of tofu. That’s why vegan scrambled eggs are called “scrambled tofu”. The term “tofu scramble” is also popular on food blogs. And this is where the differences in quality begin. All of the recipes that used scrambled simple tofu were too dry for our taste, even with chunks of tomato mixed in. Using silken tofu, on the other hand, can quickly make the scrambled tofu too runny, but you can do something against that (see preparation below). Another main ingredient is turmeric, but be careful, it’s really just to provide the right color. The inherent flavor can quickly become distracting if you go overboard with the amount. Our recipe is possible with both soy and tamari sauce, although we prefer the latter as it is not quite as salty. Many recipes contain Kala Namak, a special salt that smells strongly of egg, which is not so fresh anymore. But contrary to expectation from our point of view, it only provides a slight egg flavor. Almond paste contributes much more to the taste of egg. Who would have thought?
Delightful extras for scrambled tofu
Many like their scrambled eggs with sautéed mushrooms. They’re vegan per se, delicious, and there’s nothing to add to that. The same goes for briefly fried cocktail tomatoes, either in one piece or also mixed in the scrambled tofu. If you like spring onions, chives or parsley with it – put it in! Green ingredients add aesthetic value to the dish. If you like to create a cheesy flavor, you can do that with yeast flakes. All delicious and nothing special, but we also have a great tip for fried “ham” (see preparation).
Background on the ingredients
Kala Namak – popular aid for vegan cooking
Kala Namak is a so-called black salt. It consists mainly of sodium chloride, in small quantities also of sodium sulfate, iron sulfides and hydrogen sulfide. The sulfur compounds are also responsible for the light egg taste. Kala Namak is said to originate from India, but it is mainly produced in Pakistan. In Indian cuisine it is an ingredient of the spice mixture “Chat Masala”. Kala Namak is an Ayurvedic spice. In Ayurveda, it is said to have cooling properties associated with the Vata dosha. Kala Namak is an interesting alternative to ordinary salt. You can also sprinkle it on avovado bread, for example. But beware: If you have a sensitive nose, the smell can quickly become too much when cooking, because the black salt smells strongly of egg, and one that is no longer quite fresh. Kala Namak can be ordered online or you can get it in well-stocked health food stores.
Originally from the Mediterranean region, this umbelliferous plant, which also includes cilantro in its family, is one of the superstars of healthy foods. On the one hand, parsley is one of the most vitamin C-rich foods. On the other hand, it contains flavones. These are secondary plant compounds that can protect against cancer. Other secondary compounds in parsley are luteolin and apigenin, which have been shown to be good for insulin metabolism. Also worth noting is the amount of vitamin A found in parsley. The amount of iron, calcium and protein is also considerable. Potassium and magnesium are present, too. You can learn more about parsley and its benefits in this article.
Almonds are full of vitamins and minerals, and that’s exactly what almond butter is. The butter is just as healthy as eating the almonds. The amount of vitamin B and E is impressive. Also due to its high protein, it makes a great contribution to the vegan diet. In addition, there are unsaturated fatty acids, as well as magnesium, iron, calcium and copper. Because of its iron content, almonds or almond butter are particularly valuable during pregnancy. Almond butter is available in light or dark. Dark almond butter tastes more aromatic and nutty than light almond butter. White almond butter is finer and tastes sweetish. It can be used in a variety of ways. For example, it tastes wonderful on bread or refines sauces. Therefore, we use the light variant for our scrambled tofu. Almond butter is not only healthy, but also super delicious. You can find it in the health food store or you can order it online. Gourmets sometimes call it “light gold” and you can already assume that it is not cheap. But there is also the possibility to make almond butter yourself with a blender.
The ingredients of our recipe
Basic recipe for scrambled tofu (4 servings)
Silken tofu: 800 g
Turmeric: 1 tsp
Rapeseed oil: 1 tbsp.
Kala Namak: 1 tsp
White almond butter: 4 tbsp.
Yeast flakes: 1 tbsp for a cheesy taste
Mushrooms: 1 handful
Cocktail tomatoes: 1 handful
Spring onions: according to taste
Chives: according to taste
Parsley: according to taste for garnish
For the ham substitute:
Smoked tofu: one serving (175 – 200g).
Rapeseed oil: 2 tablespoons
tamari or soy sauce: 2 tablespoons
Preparation of the vegan “ham”
We recommend to make the “ham” before the srambled tofu. The mushrooms and the cocktail tomatoes (unless you cut them into pieces and fry them with the egg) should be made rather at the end of the preparation time. For the ham: cut the smoked tofu into small pieces, heat the oil in the pan and fry the ham until crispy. Then pour the tamari or soy sauce over it and continue frying briefly until it evaporates. Then set the ham cubes aside. Fry the mushrooms in a little oil until they are lightly colored and some of their liquid has evaporated. Do not let them burn! Fry the cocktail tomatoes briefly, also in a little oil.
Preparation of the scrambled tofu
First, at least drain the silken tofu in a fine sieve, breaking it into small pieces. We recommend at least one hour. This ensures that the scrambled tofu does not become too runny later or saves time when frying. Add the rapeseed oil to the pan, heat and add the tofu. Sprinkle Kala Namak, turmeric and the almond butter over it. Lovers of the cheesy taste already add the yeast flakes. You can also add the chopped cocktail tomatoes, which will increase the liquid consistency of the scrambled tofu. Fry everything, stirring regularly, for at least 5-10 minutes, or longer if necessary, until you like the consistency. Towards the end, mix in “ham”, mushrooms and other ingredients and garnish with parsley to serve. We especially like the scrambled tofu on wholemeal bread.
If you’re interested in healthy living, check out my article on deep relaxation with Yoga Nidra.
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