Tofu Scramble

WHAT YOU’RE MAKING:

There are so many tofu scrambles out there but this one has a little trick that I think you’ll enjoy. It also has that “eggy” flavor from the addition of some kala namak. Kala Namak is a volcanic rock salt that is found in areas surrounding the Himalayas and parts of Northern India. It is known by many names including Indian black salt and Himalayan black salt. It is composed of sodium chloride along with trace amounts of sulfuric compounds which give it its “eggy” flavor. In its natural form it is black and only turns pink when ground.

Serves 2

INGREDIENTS:

• 1/2 block of extra firm tofu drained

• 1 cup chopped spinach

• 1/4 red onion diced

• 1 large clove of garlic minced

• 3-4 baby bella mushrooms sliced

• 3 tablespoons fresh chives

• 2 tablespoons fresh cilantro

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon turmeric (to give it a yellow color)

• 1/2 teaspoon pepper

• 1/2 teaspoon kala namak (black salt)

• 1/4 cup plant milk of choice

• 6 white corn tortillas

• Optional: Franks red hot sauce, pickled red onion or other toppings you enjoy.

METHOD:

Begin by heating your non-stick skillet with a high flame until it gets hot then add in the red onions and lower the flame to medium. Sauté for about a minute. Add minced garlic and a teaspoon of water, cooking that for a minute before adding your mushrooms. Mushrooms have a lot of water in them so allow this to cook until they begin softening. Bring your flame to low and then add in the spinach and chives until the spinach wilts. Now crumble your tofu, making larger chunks rather than little crumbles and put in your cilantro, garlic powder, onion powder, salt, turmeric, pepper, kala namak if using and stir everything together. Allow this to cook for 3 minutes stirring as it cooks and then for my trick, pour in your 1/4 cup of soy milk or plant milk of choice. Stir this together again and remove from flame. The plant milk adds moisture to the tofu scramble making for a better end result.

Take each tortilla and place in a dry pan which is on medium heat and wait until you see little bubbles begin to form. Flip over and cook another minute. Continue with each tortilla. This process softens the corn tortilla and allows it to be folded when eating without breaking.

To plate, take about two tablespoons of tofu scramble and place on top of the tortilla. At this point you can add Franks Red Hot sauce, pickled red onion, avocado, more cilantro, or whatever you enjoy. Each serving is 3 tortillas.