Hello everybody! It has taken me low-key ages to make scrambled tofu at home. I have had it in restaurants several times, and they have always been nice, decent, but not, like, mind-blowing. So perhaps that’s why I didn’t make it for a long time because I seriously doubted that I could make it any better, or even just as good. BUT… you guys… I don’t know what those restaurants have been doing, because the version I made today was literally a hundred times better than any restaurant version I have ever tasted – and I want you to take part in this *experience*.
- 1 block of firm tofu
- 2-3 tablespoons of oat milk
- 2 teaspoons of veggie stock powder
- 2-3 teaspoons of turmeric
- 2 teaspoons of kala namak aka black salt
- Salt and pepper to taste
(now let it be known that the scrambles I have had in restaurants have been very dry, and u know, some people like that, but the version I made today is more creamy. So if you like the dry version better, no hate no shame, but then don’t add the oat milk to the dish, and you’ll be golden)
HOW TO (duration: 10 minutes)
1. take your tofu and drain it (you don’t need to drain it for hours, just until it does not drip, it does not need to be completely dry, so simply letting the water run from the packaging will usually be enough)
2. place your tofu in a bowl and mash it into pieces with a fork or a potato masher.
3. On medium heat add a drizzle of vegetable oil and once it’s warm, add your tofu.
4. now add turmeric, veggie powder, and oat milk and let it reduce and simmer into a creamy consistency for 3-5 minutes.
5. pièce de résistance is the black salt, which will give your scrambled tofu the typical “egg flavour” because it is high in sulfur and it can be bought in health stores.
6. Lastly, add salt and pepper to taste, while your scramble reduces to your preferred consistency.
7. Serve with hot sauce or ketchup on toast and enjoy!