Tofu Seasoning for Plant-Based Scrambled Eggs
This seasoning blend is the healthy alternative to scrambled eggs, taking bland tofu and turning it into a flavor that will look, feel, AND taste just like scrambled eggs. The secret ingredient here is Kala Namak, a South Asian rock salt, also known as Himalayan black salt. It has a pungent sulfur smell, kind of like the odor of boiled eggs. It’s delicious but a little bit goes a long way, so easy does it until you get the hang of this seasoning blend!
Ingredients
1 Tbsp nutritional yeast
1 tsp onion powder
1/4 tsp garlic powder
1/2 tsp black salt (Kala Namak)
1/4 tsp turmeric powder
1/4 tsp ground black pepper
1/4 tsp smoked paprika
Instructions
Stir all ingredients until mixed well.
Season your crumbled tofu in a skillet with this tofu seasoning and add a tablespoon or so of water. Stir to mix in the seasoning and saute until tofu is heated about 6-8 minutes. Longer if you want a drier consistency. Play around with the seasoning, starting out with a few sprinkles, you can always add more. Taste along the way, adding more to get a deeper flavor. That’s the beauty of this seasoning mix, you don’t have to cook up an entire block of tofu, you just use what you need!
Store in a jar in a cool, dry place.
Note:
I recommend using firm or extra firm tofu. Don’t use silken, it’s way too soft and you’ll end up with mush.
Eat scrambled tofu as is or stuffed in a pita, on flatbread for a breakfast pizza, or as a side with these Breakfast Sausage Patties.
