Scrambled "Egg" Tofu

What if I told you that, in addition to making an excellent ingredient in its own merit, tofu could also create a great (possibly better than the original) plate of scrambled "eggs"?

Real scrambled eggs are very difficult to get right- they should be neither too goopy and slimy nor too firm and rubbery, and the line between the states is very fine. You'll find that with this tofu scramble, it's a lot harder to get it wrong, and the mixture of spices gives just enough eggy flavour without being overwhelmingly sulfurous. 

The key ingredient to take this dish from "yellow scrambled tofu" to pseudo-egg scramble is the kala namak, or black salt. Actually pink in colour, this salt naturally contains sulfur compounds- much like eggs. I would highly recommend seeking this out in a well-stocked spice store or Indian grocery store.

I give a range for all of the seasonings because the intensity of flavour is a matter of personal taste- start with the lesser amount and add more towards the end if desired. In addition to being delicious on its own, a bit of fried tempeh "bacon" (more on how to make that later) and toast makes a very complete and satisfying Sunday breakfast that's also very nutritious and high in protein. I plan to adjust this basic recipe for many other recipes, just as breakfast burritos, egg salad sandwiches, Tofu McMuffins... but that's just guilding the lily. These scrambled "eggs" are perfect on their own.

Scrambled Tofu
Serves 4-6 with toast

1 Package firm tofu
1 Package silken/soft tofu
3 TBSP Vegan butter, or coconut oil (or more!)
1/4-1/3 C. Unsweetened soya milk
3-4 TBSP Nutritional yeast flakes
3 TBSP Besan/chickpea flour
1-2 Tsp. Onion powder
1/2-1 Tsp. Garlic powder
1/4-1/2 Tsp. Black salt (kala namak), optional
1 Tsp. Turmeric
Regular salt and black/white pepper, to taste

Crumble the firm tofu with your hands or two forks. Mix well with the nutritional yeast, besan, and other spices.

Heat the fat in a large skillet or pan on medium-high. Add the tofu mixture and cook for about 5 minutes, stirring frequently, adding the soya milk a little bit at a time to keep it relatively moist. The important thing is that the besan is cooked through; it will darken and lose the raw-bean smell. You can add more fat at this point for a richer taste. Add the silken tofu and mix well so that it's in pieces, yet not too thoroughly crumbled. Taste and add additional spices as desired.

Serve garnished with minced parsley, chives, green onions or simply on its own.