This is our simple version of scrambled eggs. The flavor, provided by Indian Black Salt, is remarkably like scrambled eggs – a flavor I enjoyed before transitioning to a plant-based diet. Indian Black Salt is available at Indian grocery stores or online (e.g., Amazon), and has the same flavor and aroma as cooked eggs. Feel free to add other spices that you enjoy. Sometimes I’ll add thyme or oregano. You can bulk up this dish with more goodies like tomatoes, mushrooms, spinach, onions, peppers, cauliflower, whatever! The more of those low-calorie veggies you add, the more nutrition you get. The picture below shows Simple Morning Scramblers topped with homemade Sweet Yellow Tomato Chutney. The recipe for that can be found here http://www.freshpreserving.com/recipes/sweet-yellow-tomato-chutney.
- 2 14 oz pkgs - firm or extra firm, water-packed tofu, drained
- 1/2 tsp - turmeric
- 1 tsp - Indian black salt (to taste)
- Crumble the tofu into a nonstick, medium skillet over medium heat. Sprinkle in the turmeric. Cook for 5 minutes, stirring frequently to evenly distribute the beautiful yellow color of the turmeric throughout the tofu.
- Serve with the Indian black salt at the table. I find that black salt loses flavor when mixed into a dish, so I recommend salting at the table.
If you are adding vegetables to your Morning Scramblers, cook those first in the nonstick skillet until tender. Remove them from the skillet, then cook the tofu as instructed above. To serve, plate the Simple Morning Scramblers, sprinkle with black salt, then top with the cooked veggies, or mix them all together.
We always eat these Simple Morning Scramblers as part of a larger meal--usually with hash browns or pancakes, or both!
Nutrition (per serving): 195 calories, 12% calories from carbohydrates, 41% calories from protein, 47% calories from fat, 2.6g fiber.