This tofu scramble with mushrooms and bell pepper from elephantasticvegan.com are sure to be the highlight of your day. If you’re newly vegan and deeply crave scrambled eggs this recipe is sure to cure that craving. Served with a side of toast this recipe is sure to take you back to your egg-eating days. The turmeric is so convincing in giving the tofu that egg-like quality in color and taste. I even sprinkled some nutritional yeast on mine to really set it off.
Ingredients
- 1 cup mushrooms – sliced
- 1/2 red bell pepper – diced
- 1 pinch salt
- 1 1/4 cup firm tofu (freezing tofu in packaging prior, thawing then draining really gives it egg-like texture)
- 3/4 teaspoon kala namak (Black Salt)
- 1/4 teaspoon turmeric powder
- ground pepper
- 1 teaspoon canola oil
- 1 tablespoon fresh parsley – chopped
Instructions
- Heat a pan and toss in the sliced mushrooms and diced bell pepper. Add a pinch of salt to help it lose the water.
- When the mushrooms lost most of their water and the bell pepper is soft move the vegetables to one side of the pan and add 1 teaspoon of canola oil on the empty side of the pan. Scramble the tofu in there with your hands or use a fork to do so.
- Add the turmeric powder, ground pepper, and kala namak (black salt). Mix everything together, so the tofu gets an even yellow color.
- Keep it on medium to high heat while stirring for about 4-5 minutes. You can always add more kala namak or spices to taste. Sprinkle with parsley.
- Then it’s ready to serve! Enjoy!
