Tofu Scramble

Total Time Prep: 10 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed breakfast to a new level.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 medium sweet pepper, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Indian black salt (Kala Namak)
  • 1/4 teaspoon pepper
  • 1 pound firm tofu, drained and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon water

Directions

  1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.

Nutrition Facts

1 serving: 160 calories, 9g fat (1g saturated fat), 0 cholesterol, 993mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 11g protein.

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