Swap scrambled eggs for scrambled tofu – 01/17/2023 – Terra Vegana
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Scrambled eggs are a practical option for any time. For breakfast, to accompany bread or stuff tapioca. In main meals, wrapped in a good farofa or alongside rice and beans.
In my process of transitioning to veganism, one of the first substitutions I learned to prepare was scrambled tofu. I confess that until then I thought tofu was one of the most bland ingredients in all of world cuisine. That white sponge was persona non grata even in miso soup.
Convinced that it was necessary to adapt the most affective recipes to 100% vegetable and practical versions that could be incorporated into my daily life, I decided to give the blessed block a try.
Scrambled tofu marked the beginning of a stable and pleasurable union with tofu. Crushed and mixed with spices such as turmeric, fresh basil and black pepper, isn’t it just delicious?
Gradually, I improved the recipe as I discovered two ingredients that, although not essential to prepare a good scrambled tofu, make the difference when creating a version that realistically approximates scrambled eggs.
The first and most important is black salt —or kala namak—, an age-old salt produced by countries such as India, Bangladesh, Pakistan and Nepal. Its volcanic origin does not go unnoticed when we put it in the mouth: the sulfurous flavor is soon revealed and, even before that, the smell of sulfur is reminiscent of the smell of egg yolk.
The yolk, by the way, has a high concentration of umami, the “fifth taste” of the human palate, beloved by chefs. Responsible for the “I want more taste” because it stays in the mouth and increases salivation, umami can also be found in various ingredients of plant origin, such as tomatoes and mushrooms.
A very efficient way to incorporate umami into scrambled tofu is to add a few spoonfuls of nutritional yeast. It’s common to confuse yeasts, so it’s worth scrutinizing: nutritional yeast is not the same as yeast or brewer’s yeast. Both are yeasts of the type Saccharomyces cerevisiae inactive, but the process of obtaining and, consequently, the taste are different. The yeast we are interested in in preparing the perfect scrambled tofu is not that obtained from beer fermentation, but that from molasses or beet fermentation.
For a scrambled tofu reminiscent of super-creamy hotel buffet scrambled eggs, the tip is to add some unsweetened vegetable milk to moisten the tofu. Chopped and well-sautéed onions, diced tomatoes, fresh aromatic herbs, sautéed mushrooms, all of which can be included in scrambled tofu.
Served on a plate in the morning, next to or on top of toasted bread with mashed avocado, or at lunch time, over a bowl of rice or cooked quinoa with vegetables, it conquers the stomach of even those who thought they didn’t like tofu.
scrambled tofu
Preparation time: 5 minutes.
Yield: three generous servings.
INGREDIENTS
250g firm, organic tofu
1/4 cup unsweetened plant-based milk
1 tablespoon olive oil
1 tablespoon nutritional yeast
½ teaspoon of black salt
Turmeric powder, enough to give the yellow color
Pinch of black pepper
Basil leaves to finish
PREPARATION
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In the skillet, with the fire still off, crush the tofu well with your hands, until the block is completely undone.
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Add the other ingredients, with the exception of vegetable milk. Turn on the heat and stir to mix the ingredients.
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When the stirred tofu evenly acquires the turmeric color, add the vegetable milk, stir for another minute and turn off the heat.
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left? Store in the refrigerator, in an airtight container, and consume within five days.
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