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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Spicy tofu scramble

February 16, 2016 by Ania - 6

easy, gluten-free, healthy, tofugo to recipe

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scrambled tofu on toast close up

Tofu scramble is one of these genius vegan hacks that make being vegan so easy these days. Someone clever has noticed that sprinkling black Indian salt on silken tofu makes it turn into a convincing plate of scrambled eggs.

I read about this combination a while ago but I was not able to find black salt here so I could not test it until my friend Briony turned up on my doorstep with a bag of Indian goodies.

Once I made it, I was shocked how much like scrambled eggs it actually tastes. Duncan, as always, was sceptical, but cleared his plate in record time and came back down asking for seconds. He is totally converted now.

PS: If you make my spicy tofu scramble, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

scrambled tofu in a pan

scrambled tofu on toast breakfast

scrambled tofu on toast

scrambled tofu on toast top down

5.00 from 1 vote
Print
  • serves: 4
  • prep: 10 min
  • cooking: 10 min

Ingredients

  • 350 g silken (firm) tofu
  • 2 small spring onions, sliced
  • 1 large garlic clove, finely chopped
  • 10 cherry tomatoes, halved
  • ½ fresh red chilli, sliced
  • 1 avocado, sliced
  • 1 tsp of ground turmeric
  • 2 tsp of ground black salt (kala namak)*
  • salt & pepper
  • 1-2 tbsp olive oil
  • 8 slices of bread (gluten-free for GF version), toasted

Method

  1. Heat up 1 tbsp of olive oil in a pan, on low-medium heat. Add chopped garlic and fry, stirring frequently, until it softens and releases its beautiful aroma.
  2. Place tomato halves cut side down on the pan and fry them in the garlicky oil gently until they soften a little. Remove garlic and tomatoes from the pan and set aside.
  3. Toast the bread slices under a grill.
  4. Heat up another tablespoon of oil (or half a tablespoon if have some oil left in the pan) and fry spring onions and chilli slices on low-medium heat until softened.
  5. Add a block of silken tofu and break it into small pieces with a fork.
  6. Sprinkle with turmeric and black salt and stir it around and fry for another two minutes. Finally add tomatoes and garlic back to the pan to warm up.
  7. Pile tofu scramble onto warm toast, decorate with avocado slices and season with pepper and regular salt. Consume immediately.

Notes

*Black salt (kala namak) is a type of salt used in Asia/India (so look for it in Asian greengrocers). It has quite a pungent smell and a distinctive flavour due to high sulphur content. It makes tofu taste and smell like scrambled eggs. I used finely ground black salt (which actually is dusty pink in colour) and I found it to be much less salty than regular sea salt hence I used 2 tsp in this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Elise says

    May 21, 2017 at 5:53 pm

    do you need to press the tofu first?

    Reply
    • Ania says

      May 21, 2017 at 8:50 pm

      Hi Elise,

      No, not in this case. I used silken tofu here as its texture resembles an egg closer and you generally don’t press silken tofu, as far as I know, only the cotton one. Ania

      Reply
  2. Shelby says

    February 20, 2018 at 5:46 pm

    Can you refrigerate for next day use? Looks great, need something I can fry up in a flash though 🙂

    Reply
    • Ania says

      February 21, 2018 at 12:25 am

      I haven’t tried that, Shelby, but I don’t see why that’s a bad idea. Ania

      Reply
  3. Dianne says

    March 2, 2018 at 5:42 pm

    Delicious!!! Thank you for posting this. Bet this would be great as an egg salad left over sandwich…. not much was left though!

    Reply
    • Ania says

      March 2, 2018 at 10:42 pm

      I’m so glad to hear that, Dianne! Thank you for taking the time to leave feedback! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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