Veggie Tofu Scramble
Growing up I was never a huge fan of eggs. They just tasted bland and oily to me. My gateway to enjoying them was scrambles. I don’t mean just scrambled eggs but eggs scrambled with veggies and cheese. Now I love eggs, but I still don’t just want a plain fried egg or scrambled egg. I always need avocado, hot sauce or other mix ins. When I don’t have eggs or I want to be a bit healthier, I will make a tofu scramble. I have tried many recipes of tofu scramble and really it’s just as easy as making a regular egg scramble. My preference is to use silken tofu, preferably the tetra pack kind over the kind packed in water but both will work. Silken tofu really has an egg like texture. It has more moisture which is why I would recommend draining the variety packed in water on a towel before adding it. If the mixture is too wet, I will just cook it a bit longer, unlike eggs they wont burn to the pan. Tofu is an excellent source of protein and is low in calories, fat and cholesterol. Basically, I will just saute my veg as usual, then add in tofu with black salt and turmeric. Add in cheese or whatever you would usually have in your scramble and serve!
Ingredients:
Block or silken tofu (drain on towel if using brand packed in water)
1 tsp neutral oil
1 small onion diced
3-4 mushrooms sliced thinly
1/2 cup greens
1/2 tsp black salt (Kala Namak)
1/2 tsp turmeric
salt and pepper to taste
Recipe:
saute onions in oil
add mushrooms, salt and pepper
add tofu, turmeric and black salt. stir mixture and cook until moisture has evaporated. the mixture will be light yellow.
add greens and wilt. taste for salt.
serve up with crusty toast or inside a tortilla with your favorite hot sauce.
