Kala Namak (also known as Indian black salt) is a pinkish salt with a sulfurous odor and taste very reminiscent of hard-boiled eggs. When I found this scramble’s secret ingredient, kala namak, it reawakened scrambles for me and gave me that egg quality I missed. I never stopped missing the flavor despite my dedication to never eating them again. People often say “I didn’t go vegan because I hated the taste of meat.”, and this is true for me and eggs. I actually didn’t enjoy tofu scramble for years because it didn’t really give me what I wanted out of breakfast. I’ve been vegan for over a decade, and this association still rings true. That dinery, homey smell of eggs and coffee is one of my favorite things about waking up. A big part of my love for this tofu scramble is its eggy quality. Maybe I associate it with being a kid and having others cook for me. I was taking an online test the other day (“Which Parks and Rec Character Are You?”, obviously), and one of the questions was “What’s for breakfast?” Using vegan analogs for the answers, my immediate choice was eggs and toast. There’s only one caveat: you mustn’t be tofu-averse. My scramble is down to basics and only requires four ingredients. Most tofu scrambles out there have you include half a dozen spices, and while that’s great, it’s just too much measuring in the AM for me. My husband and I have this almost every morning for breakfast without much adaptation.
Remove from heat and serve warm.This is by far my favorite tofu scramble ever. Once cooked, turn off the heat and fold in the Kala Namak. To have it cook more evenly, after stirring it around, flatten it out. Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter. The mixture should have a similar consistency to pancake batter.
#Eggy tofu scramble how to
Even just salt and pepper is delicious! How to makeĪdd all ingredients except the Kala Namak to a mixing bowl and whisk to combine. I also like adding smoked paprika, garlic powder, salt and pepper but you can really add whatever your favorite seasonings are that you would typically add to eggs. black salt-aka Kala Namak which gives it an eggy flavor!.nutritional yeast-optional but highly recommended to give it a cheesy flavor.turmeric powder-gives a nice yellow color to resemble eggs.chickpea flour-the main ingredient that gives it the egg-like texture! I make my own-it's really simple and easy to do.Reference the recipe card at the bottom for exact measurements. This chickpea scramble only requires 8 ingredients but the below ingredients are key. Easy to customize with different seasonings.What makes this chickpea flour scramble so good: I love a good tofu scramble but if you'd prefer to avoid tofu then a chickpea flour scramble is the way to go!Ĭhickpea flour can create a great eggy texture and can taste very similar to eggs with the right seasonings. Since becoming vegan I've made it several times but I didn't realized how many ways vegan scrambles could be made. I was skeptical but I love tofu so I already had it on hand. Then one day when a friend was in town visiting, she suggested making a tofu scramble.
When I first went vegan I wasn't sure how scrambled eggs could be made.
If you don't, it's becoming more and more popular so I've started seeing it in many major grocery chains or you can find it online. It's essentially dried chickpeas ground up into a flour and is very easy to make yourself if you have a blender or food processor at home.
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