Apologies if this is already a well known recipe or something, I’m pretty newly vegan but I’ve made tofu scrambles on and off for the past couple years and I’m so ludicrously hyped about the one I made today that I HAVE to share it 😭
I got the absolute BEST authentic scrambled egg texture today purely by changing the type of tofu I use: in the past (see: 2nd pic from 2021) I’ve always crumbled firm tofu into my pan and then rehydrated with milk, but all I had to work with today was a package of silken tofu that I’d only taken ~3 spoonfuls from… WELL, the liquids had drained into the extra space in the package leaving me with a firmer yet still jiggly/custardy tofu. I put vegan butter in my pan, scooped the tofu into it then broke it up more with a spoon, then just seasoned with a mix of nooch, Kala namak, salt, pepper, and turmeric, then added kale, AND THIS SHIT IS TRULY WILD. Soft, jiggly, eggy. Like, every scramble I have ever had up to this point now seems so woefully gritty and dry in comparison. I am forever changed. I hope yall find this as exciting as I do because I’m losing my mind
by Anonymiste
5 Comments
Yup, pretty much the way i do it, apart from the kale. If you need a green id go for spinach which will wilt. Kale’s texture doesn’t go so well with the smoothness of the scramble. In fact I’d make & serve the spnach separate
Yeah always use a softer tofu
thank you for sharing this! I haven’t attempted to make a tofu scramble yet but this looks so good!! I’m def gonna try it!
Amazing, I’ve always used firm too!! Excited to try this! Thanks for sharing!
Has anyone else noticed that Kala Namek salt seems to lose its flavour with heat? For this reason I only use it as a finishing salt, is this a thing, or am I imagining it?
Looks so good and your potatoes look incredible too!