I don't have Kala Namak, can I also use regular salt?

Kala Namak provides the necessary egg flavor. If this is not so important to you, you can of course just use regular salt. Note that Kala Namak is less salty than normal salt, so start with ½ teaspoon of salt and add more once the scramble is done, if necessary.

Can I use smoked tofu instead of regular tofu?

I would not replace more than ⅓ of the tofu with smoked tofu, otherwise the smoked flavor may be too dominant. In addition, smoked tofu is usually very firm, which will result in a drier and crumbly scrambled tofu.

Can I reheat the scrambled tofu?

Yes, that works really well. I usually prepare a larger amount on the weekend and heat up individual servings in the microwave. Alternatively, you can also heat it up in a pan on a low to medium heat.

Oil-Free Tofu Scramble - Veggie Jam English

Description

This vegan tofu scramble has the creamy texture and eggy flavour of real scrambled eggs. It is quick to make and versatile. The perfect protein-rich, savory breakfast.

Ingredients

Scale

1 small onion
14 oz. block (400 g) soft to firm tofu
1 tbsp (15 g) white almond butter
¾ - 1 tsp kala namak
1/4 cup (50 ml) dairy-free milk
½ tsp ground turmeric
Ground black pepper

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Instructions

Thinly slice the onion into rings or half moons.
Bring a large non-stick pan to medium heat, add a few splashes of water and the onions.
Sautée the onions until translucent. As soon as the water has evaporated and the pan has formed a brown layer, add more water by the spoonful. Sauté about about 4-7 minutes.
Squeeze the tofu briefly with your hands, then crumble into bite-sized chunks and add to the pan.
Fry for 8-10 minutes, not turning or stirring often so that the tofu turns lighty browned.
Meanwhile, mix the almond butter with kala namak and turmeric in a small bowl and gradually stir in the dairy-free milk until combined.
As soon as the tofu is golden brown, add the mixture and stir well.
Continue to cook until the tofu scramble has reached the desired consistency, about 1-2 minutes.
Finally, season with black pepper.

Notes

Choose a tofu that is not too firm, otherwise the tofu scramble will have a crumbly consistency. I prefer a fairly soft to slightly firm tofu for this recipe - not to be confused with silken tofu!

If you can't get your hands on white almond butter, use cashew butter instead (and 1-2 tbsp more milk as it is a bit thicker than the almond butter) or - as a nut-free alternative - tahini.

Nutrition

Serving Size: 1 of 4 servings
Calories: 152.5 kcal
Sugar: 0.9 g
Fat: 10.5 g
Saturated Fat: 1.7 g
Unsaturated Fat: 7.3 g
Carbohydrates: 1.9 g
Fiber: 1.1 g
Protein: 11.8 g