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Dabbling in a plant-based diet? You’ll want a good recipe for scrambled tofu, a vegan riff on scrambled eggs. This version, from Jessica Prescott’s Vegan One-Pot Wonders, is especially delicious, thanks to a blend of savory herbs and spices.
“Scrambled tofu is delicious, filling, infinitely customizable and, when you have the spice mix made already, it comes together in moments,” Prescott writes. “I cook it often, as others would eggs, for a quick and easy meal at any time of day.
In many tofu recipes, you have to take the extra time to press the tofu before cooking with it. But in this case, it’s not necessary, since the liquid in the tofu helps to prevent the tofu from sticking to the pan.
A quick note about kala namak, aka Himalayan black salt, which is called for in the seasoning: It contains sulphur, which lends an eggy flavor to the tofu scramble. Depending on where you live, it may be hard to find, but many health food and Asian stores stock it, as well as Amazon. If you can’t find it, Prescott says standard salt will do (and your scramble will still be delicious).
Recipes excerpted with permission from Vegan One-Pot Wonders by Jessica Prescott, published by Hardie Grant Books September 2020.
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