Scrambled tofu is an essential recipe that every vegan should be able to make. It is great for a hearty breakfast, or for a quick and easy lunch or dinner. Paired with some roasted potatoes or whole grain toast, it is truly delicious! I have two versions (herbed and cheezy) that I make often, and I like them equally well. In this post, I will cover the herbed version which gets its lovely flavor from Magickal Broth Powder and kala namak:
Start by pressing your tofu, then crumble it into small pieces:
Get everything ready to go:
Add the broth powder to the water and whisk together:
Turn on the heat to medium, and melt the Earth Balance in your pan. You really have to use a non-stick pan, and I highly recommend using one of the new copper-colored ones. The one shown is from Copper Chef, and I got it at Walmart for $20. You can use another kind, but will need to increase the amount of Earth Balance to at least 1 TBS to keep the tofu from sticking. This pan is truly non-stick, which is great when you are cooking tofu!
Add the crumbled tofu, and toss it gently to coat in the Earth Balance:￼
Increase the heat to medium-high, and cook the tofu for eight to ten minutes until it is lightly browned. You will want to leave the tofu pieces alone for two to three minutes at a time to let them brown, then stir and repeat until they look like this:
Whisk the liquid mixture again, then add it to the browned tofu and mix gently until all of the tofu is coated:
￼Continue cooking for several minutes, until the tofu is mostly dry again:
￼Sprinkle the kala namak over the tofu and mix it in gently, but well. (You can leave this out, but will really miss out on its eggy flavor, and will need to add 1/8 to 1/4 tsp of regular salt instead.)
Your herbed scrambled tofu is ready to serve! Enjoy!
Herbed Scrambled Tofu
Herbed scrambled tofu that is easy and inexpensive to make!
- 14 oz package Firm or Extra-Firm Tofu
- 10 g (3 1/4 tsp) Magickal Broth Powder
- 60 g (1/4 c) Water
- 1.5 g (3/4 tsp) Kala Namak
- 9 g (2 tsp) Earth Balance Spread
Press your tofu, then break it up into small pieces.
Whisk the Magickal Broth Powder into the water.
Melt the Earth Balance in a non-stick pan (preferably a Copper Chef or similar kind, and if not, increase the spread to 1 TBS) over medium heat. Add the crumbled tofu and toss gently to coat in the Earth Balance.
Turn the heat to medium-high, and cook the tofu for 8 to 10 minutes until it is lightly browned. To do this, let the tofu pieces sit in the pan without stirring for 2 to 3 minutes at a time. Stir every couple of minutes, then leave the pieces to brown again.
Once the tofu pieces are lightly browned, whisk the liquid mixture again and pour it over the tofu. Stir gently until all the pieces are evenly coated.
Cook for a few more minutes, until the tofu is mostly dry. Turn off the heat. Sprinkle the kala namak over the tofu, and mix gently but thoroughly to make sure it is evenly distributed. Serve as desired.