Vegan & Oil Free
This scramble is moist, creamy, and delicious, yet simple and quick to make. With the addition of Black Salt (kala namak) it is reminiscent of luscious scrambled eggs, but better. The vegetables make it a great well-rounded main dish; with the addition of vegan sausages and air-fried potatoes—a feast!
This scramble can also be served as a taco filling in warm corn tortillas, with any fixings desired.
A bit of chopped spinach added at the very end is also a pretty and delicious touch.
Note about the video: Unlike video, in the printed recipe I doubled the quantity of the scrambled tofu & veg mix, and used the entire Silken Tofu Sauce on it. The kala namak was added at the end, and not shown on the video. It is optional, but adds a unique flavor to the dish.
Serves 4-5 main dish servings
Silken tofu sauce–blend and set aside:
In a blender or small food processor combine the silken tofu, nutritional yeast, salt,
garlic and onion granules and turmeric.
Heat a large nonstick skillet to medium-high. Add the onions and dry saute for 3-4 minutes, adding a tablespoon or two of broth if sticking. When slightly translucent, add the other vegetables and cook another 4-5 minutes to slightly soften, adding a bit of broth if dry.
Add the crumbled tofu, stir well, add a bit of broth if dry, and cover. Cook for a few minutes to be sure that everything is hot.
Stir in the Silken tofu sauce. Reduce the heat to medium and cook for a few more minutes, stirring often, until the tofu sauce thickens slightly and coats everything and dries out just a bit. Stir in fresh ground pepper and kala namak (if using). Taste and adjust seasonings as desired. Offer your favorite hot sauce with this
Leftovers are delicious, reheated or even eaten cold.
Enjoy!
