When I switched to a plant-based diet, I thought it meant I wouldn’t get to enjoy my favourite breakfast foods. I used to be obsessed with eggs and would eat them every day if I could. Now, of course, I no longer eat eggs for health, ethical, and environmental reasons.
So I wanted to find a way to recreate the taste and texture I loved, with a healthier and of course cruelty-free version!
However, every restaurant I’ve gone to that serves a tofu scramble always serves some crumbly, dry scramble with a seemingly random jumble of vegetables thrown in. Ya girl is not about that life. SO I set out to create the BEST tofu scramble I could! This is one of my absolute favourite breakfasts!
The key to this is using medium-firm tofu – it has more moisture and much more of an egg-like texture than the firm or extra firm tofu that most restaurants seem to use. Eggs have moisture and are squishy – not crumbly and dry. Adding some milk also helps a lot with this!
Also crucial to this (though you can omit it if you aren’t able to find it) is the Black Salt – otherwise known as Kala Namak. This is a pungent spice that comes from rock-salt. It smells and tastes like eggs because of its sulphur content – adding it to the scramble totally makes it taste more like eggs.
As for the potatoes, one trick to make them crispy without adding oil is to use a small amount of tahini (sesame paste.) This also helps the spices stick to the potatoes!
I hope you enjoy!
