Tofu scramble is one of those dishes that every vegan and most vegetarians have in their back pocket. It’s quick, it’s healthy, it’s infinitely adaptable, it’s suitable for any meal, and it’s damn good eatin’.
But nobody who eats eggs would ever actually say an average tofu scramble actually tastes like egg. It’s a delicious way of preparing tofu. But it doesn’t taste like egg.
That’s not a problem, really. It’s tofu, not egg. But some folks hear the word “scramble” and they get… eggspectations.
Anyway, this is where Indian black salt comes in. It’s a mineral salt used frequently in Indian cooking which has a high sulfur content, and thus a distinctly eggy flavor. I picked mine up from a Tea and Spice Exchange that I happened into while on vacation, because I hadn’t been able to find it in my local Whole Foods and hadn’t made it to the Punjab grocery to check there yet. But good places to find black salt in general: Indian grocery stores, health food stores, specialty spice stores, and of course, the internet.
Now, I still wouldn’t say this tastes… eggsactly (*ducks*) like scrambled eggs. But for a vegan who’s really missing eggs? Or someone who has ideas about tofu being gross because it’s “always flavorless”? Black salt is a very nice touch.
As I mentioned, the nice thing about tofu scramble is that it’s infinitely adaptable. I used red onion and baby spinach because I had it, but feel free to substitute with anything languishing in your fridge (or even prepare it plain and top with cheddar Daiya for a childhood throwback).
Black Salt Tofu Scramble
4 teaspoons olive oil, divided
5 ounces baby spinach
1 small red onion, thinly sliced in half moons
1 14-ounce package firm tofu
1 – 1 1/2 teaspoons Indian black salt
1/2 teaspoon nutritional yeast
heaping 1/8 teaspoon tumeric
1/8 teaspoon garlic powder
freshly ground black pepper, to taste
While preparing the rest of your ingredients, press tofu to remove some excess water. I have this tofu press and I compress the tofu about halfway and let it sit for 15 minutes.
Heat a cast iron skillet over medium-low heat, then add 2 teaspoons olive oil. Warm until oil is shimmery and easily coats pan, then add red onion. Saute until slightly softened, about 5 minutes. Add baby spinach, toss to coat, and cover. Let wilt for 3-4 minutes, stirring once. Transfer mixture from skillet to a colander and squeeze extra liquid out, then set aside.
Again heat skillet over medium-low and add 2 teaspoons of olive oil. Warm oil, then roughly crumble pressed tofu (I just use my hands) into the skillet. Sprinkle with black salt, nutritional yeast, turmeric, and garlic powder and stir to combine. Start with a teaspoon of black salt — you can add more to taste after you add the veggies.
Continue to heat and stir until tofu is warmed through and broken up to your desired texture. Add reserved veggies and stir to combine. Taste, and if desired, add additional black salt for more saltiness (obviously) as well as more eggy flavor. Add freshly ground black pepper to taste.
Heat again until everything is warmed through and serve immediately.