Eating breakfast can be hard as a vegan. Usually, most breakfast meals involve eggs or dairy. Whenever JJ and I want to go out for breakfast, I have to play the “what can I eat” game and dissect the menu. I often end up ordering just the veggies from a veggie scramble, but it’s hard to justify paying an exorbitant price for pan-fried veggies!
At home, at least it’s easy to make something like this tofu scramble to satisfy you’re need to brunch! The ingredient that makes this dish is the Himalayan Black Salt (Kala Namak). It has a sulfur flavor that make the tofu so flavorful. The black salt can be hard to find though, so I order mine online.
Let me know what veggies you try in your scramble and how it turns out!
Tofu Scramble
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 16 oz medium tofu
- 2 cups of spinach, roughly chopped
- 1/2 cup yellow onion, diced
- 1 red bell pepper, diced
- 3 large garlic cloves, minced
- 2 tsp olive oil
- 2 tbsp nutritional yeast
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp black salt (kala namak)
- 1 tbsp of vegetable broth or water
- 1/8 red pepper flakes (optional)
Instructions
- Crumble the tofu into small pieces.
- Heat the olive oil in a wok and saute the onions and garlic on medium heat for 5 mins.
- Add the nutritional yeast, paprika, bell pepper, crumbled tofu, pepper, salt, and black salt.
- Stir up and saute for 5 mins.
- Add the vegetable broth, spinach and red pepper flakes if you want a slight kick.
- Saute for another 5 mins and enjoy!
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