SCRAMBLED "EGGS"
NOTE: Before making this recipe it is important to have Kala Namak Salt. This salt gives it an eggy taste and smell and, without it, this will not taste nearly as much like real scrambled eggs.
* India Black Kala Namak Salt can be purchased from Amazon using the provided link on this page.
This recipe is a simplified, grain free, version adapted from A Virtual Vegan.
Original Recipe Found HERE
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INGREDIENTS
1/2 Cup Unsweetened Plant Based Milk
2 Tbsp Nutritional Yeast
2 Tbsp Almond Flour
1/4 tsp Ground Turmeric
1 tsp Mustard (Plain or Dijon)
1 tsp Kala Namak Salt (Plus More To Taste)
1/2 tsp Black Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 Tbsp Vegan Butter (I use Nutiva Butter Flavored Coconut Oil)
14 oz Package Firm or Extra Firm Organic Tofu
DIRECTIONS
In a bowl, mix together Milk, Nutritional Yeast, Almond Flour, Turmeric, Mustard, Kala Namak, Sea Salt, Pepper, Onion Powder and Garlic Powder.
Crumble the block of Tofu. You can use your fingers, I prefer to use a potato masher.
Melt Vegan Butter in a large frying pan over medium heat. When melted, add Crumbled Tofu and cook for a couple of minutes to warm thoroughly.
Pour in the wet mixture, stirring it all together and continuing to stir frequently until cooked through and liquid is gone.
