I wish I could give tofu a new name. Tofu just doesn’t do it justice.
Admittedly, I was hesitant about tofu, and I didn’t really understand it. Somewhere along the way, that changed and tofu has become a staple in my kitchen.
Think of it as a blank slate- the taste and texture is completely modifiable based on how you cook and season it. Take this Scrambled Tofu. You break apart firm tofu, saute it with a spiced batter, and voila- it’s a Scrambled Egg substitute full of protein!
A real key for that ‘eggy’ flavor is Kala Namak, a black finishing salt that has an egg-like smell and taste.
Add a sliced avocado. Wrap it in a burrito. Pile it onto a toasted bagel. It’s a really great option for when you can’t eat eggs .
Happy eating,
~Monique
Scrambled Tofu
1 block extra-firm tofu
1/2 small yellow onion, diced
1 tbls olive oil
1/3 cup unflavored, dairy-free milk
2 tbls nutritional yeast
1/2 tsp garlic powder
1/2 tsp Dijon mustard
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/8 tsp smoked paprika
Pinch sea salt and fresh ground black pepper
Kala manak (black finishing salt)
Drain and squeeze the water from the tofu. Wrap it in a towel to soak up as much water as possible.
In the meantime, dice the onion and whisk together the milk, nutritional yeast, garlic powder, Dijon mustard, turmeric, cumin, and smoked paprika. Add a dash of salt and pepper but don’t oversalt, as you will add salt to the top. Crumble the tofu into a separate bowl with your hands or a potato masher.
Heat a medium-sized fry pan over medium-low heat. Add the olive oil and then the chopped onions. Lightly saute (sweat) the onions for about 5 minutes. Add the crumbled tofu and saute for a few minutes to help release any additional water, and then continue to cook to let it become slightly golden in spots.
Pour in the batter, stir well and cook for about 3 minutes. Top with the black salt and fresh cracked black pepper. Serve immediately.
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