Herby tofu scramble

I ate scrambled eggs at least twice a week growing up: They were both quick and easy, so they were a go-to school-day breakfast. Long gone are the days of my egg consumption and schooling, but I still crave a good scramble. The biggest difference between now and then? I used to use chicken eggs, but now I use tofu! There are about a million and two recipes for tofu scramble out there on the internet, and honestly, I have an issue with most of them. They’re either too dry, too mushy or just not rich enough. My secret? Simmering extra- firm tofu in excess (creamy) liquid to puff it up and get it nice and fluffy, just like a soft scramble. Oh yeah, and kala namak. This Indian salt, also known as black salt, has a strong, sulfuric flavour that actually tastes like eggs. Most grocery stores don’t carry Kala namak; you will have to purchase it online or at an Indian market. A little goes a long way, so purchase a small bag—it will last you a while. It’s also important to note that this salt quickly loses its eggy, sulfuric flavour with heat, so it’s best to add it immediately before serving. It’s not as salty as regular table salt, so don’t shy away from the amount the recipe calls for. Dill and chives make a light and refreshing flavour combination here, but feel free to switch things up with other herbs as you see fit. note: I like to serve this scramble alongside some gluten-free toast, steamed or roasted veggies, and half of an avocado. You know what they say, though: The world is your (vegan) oyster, so go crazy!

Great

% Daily Values based on a 2,000 calorie diet