Scrambled Tofu 'Egg'

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I don’t really miss eating eggs but when I found this recipe I needed to give it a go and I’m really pleased I did. The original recipe uses kala namak (black salt) which I didn’t have and couldn’t find on Ocado, Morrisons or Sainsbury’s but I have found it on Amazon. When I re-make it with that I’ll update the post*.

It turned out really silky and I loved it. Don’t be scared of the tofu overload. It’s really easy.

Equipment: Nutribullet/blender, frying pan

Ingredients:

1 spring onion, finely chopped

2 tbsp dairy-free butter

1 large garlic clove

1/4 tsp turmeric

1 tsp kala namak (aka black salt) or use normal sea salt but it won’t have the eggy aroma

300g silken tofu (see picture below)

280g firm tofu (I prefer Tofoo as you don’t need to press it for this recipe)

1 tbsp black pepper

2 slices of quality bread

Method:

  1. Gently heat the butter to melt it (keep the heat quite gentle so as not to burn it). Add the onion and garlic and gently saute until soft.

  2. Add the turmeric.

  3. Cut the top off the silken tofu and drain the excess liquid off. Blend it in the Nutribullet till it’s creamy. Fold it into the pan so it takes on the yellow colour.

  4. Crumble the firm tofu in roughly (quite big chunks) and fold gently so you keep the lumps (you don’t want mush).

  5. Warm through then add the salt and lots of pepper. Serve on toast.

Cooking notes:

  • Updated on 12 Jan ‘19. I got my kala namak in the post. See pics below. There was a comment under the original Bosh TV video which recommended adding the salt last as otherwise the eggy aroma cooks off quickly. I followed this advice.

  • The black salt came in quite big chunks so I ground it up first.

  • I had Cauldron tofu the second time I made it and didn’t press it. Mistake as it was watery. The Tofoo brand is good straight from draining.

1st attempt here. Used Tofoo tofu. Better texture than Cauldron.

1st attempt here. Used Tofoo tofu. Better texture than Cauldron.

Black salt

Black salt

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