Tofu Scramble could be considered quite a classic in a vegan's diet. It's the better (and cruelty-free) alternative to scrambled eggs. This recipe uses Black Salt (or Kala Namak) to make it smell and taste like the real deal!
Recipe by Elephantastic Vegan on February 20, 2018
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
4.75 stars (8 reviews)
Keywords
tofu scramble with bell pepper, tofu scramble with mushrooms, vegan scambled tofu
Ingredients
1 cup mushrooms (- sliced)
1/2 red bell pepper (- diced)
1 pinch salt
1 1/4 cup firm tofu
3/4 teaspoon kala namak ((Black Salt))
1/4 teaspoon turmeric powder
ground pepper
1 teaspoon canola oil
1 tablespoon fresh parsley (- chopped)
Categories
Breakfast
Cuisine
Vegan
Steps
Heat a pan and toss in the sliced mushrooms and diced bell pepper. Add a pinch of salt to help it lose the water.
When the mushrooms lost most of their water and the bell pepper is soft move the vegetables to one side of the pan and add 1 teaspoon of canola oil on the empty side of the pan. Scramble the tofu in there with your hands or use a fork to do so.
Add the turmeric powder, ground pepper, and kala namak (black salt). Mix everything together, so the tofu gets an even yellow color.
Keep it on medium to high heat while stirring for about 4-5 minutes. You can always add more kala namak or spices to taste. Sprinkle with parsley.
