This is not just your everyday run of the mill tofu scramble, but an amazingly beautiful and delectable creamy and pillow-y vegan tofu egg recipe that can be served as a stunning side dish on any breakfast table, or just as a quick go-to breakfast for when you’re feeling like having a bit of a lazy Sunday.
Sprinkleofkala namak (Himalayan black salt),as garnish for added egg-y flavor (optional)
Someslicesof toasted bread
Instructions
First, cut the block of extra firm tofu into thirds, and then press these sections of tofu for just 10 minutes, either with a tofu press or between two cutting boards with something heavy on top.
After that's done, roughly crumble the pressed tofu between your fingers into a medium bowl. Then, add to that the coconut yogurt, nutritional yeast, chickpea flour, ground turmeric, salt, and garlic powder. Mix the ingredients together until the tofu has changed a beautiful yellow color and everything is cohesively coated.
In a cast-iron over medium heat with a little bit of olive oil, lightly sauté the tofu eggs until they're heated through and holding together well, about 6 - 7 minutes. You know they're about ready when they start to stick to the bottom of the pan slightly.After that, garnish with ground black pepper, fresh chives, and some kala namak (for more sulfuric, egg-y flavor), if you want. Careful with the black salt, as it is very strong. You can also serve the tofu eggs on a piece of crunchy toasted bread, too.