I went so long disliking tofu. For most of my life it was some weird thing that only vegans ate. When I became vegan, I still didn't enjoy it. But thankfully I listened to my friends who did enjoy it. They said "keep trying it, you just haven't had it cooked in a way you like yet". I am so glad I listened or I wouldn't have figured out how to make this crazy good scramble that actually, yes in fact, does taste eggy.
INGREDIENTS
1 Block Firm Tofu (I used OTA Tofu made locally in Portland Oregon)
1 tsp Smoked Paprika
1 tsp Old Bay Seasoning
2 tsp Garlic & Herb Seasoning
1 tsp Dill
2 tsp Turmeric
Ketchup
Kala Namak (Black Salt)
DIRECTIONS
Open and drain excess liquid from tofu - no need to press the tofu
Crumble into hot pan (the water in the tofu will make it so you don't need oil)
Add the smoked paprika, old bay, garlic & herb, dill, and turmeric
Stir in until the tofu is evenly coated in spices and herbs
Let the water cook out of the tofu
It is done when there is no longer enough water to keep the tofu from sticking, this takes me about 3 minutes to achieve.
Serve and top with a sprinkle of Kala Namak. This is the secret ingredient. It tastes like eggs and a little goes a long ways. We LOVE it. We also love adding a bit of ketchup.
I cannot wait to see you make and enjoy this recipe. Be sure to tag me on Instagram @masteringmary when you do. It makes my heart so happy when I get to enjoy our online community like that. Have a beautiful day!
- Mary Renee
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