I know a lot of people who say breakfast is their favorite meal of the day. I’m probably more of a dinner person, but I really love having a long and relaxed breakfast on the weekend. A couple of weeks ago, I posted my recipe for vegan buckwheat pineapple pancakes with coconut cream and I told you in this post that there is probably nothing better for breakfast than pancakes except for scrambled tofu. So as promised, here is my recipe for scrambled tofu with tomatoes and chives. We had this sooo many times and I still can’t get enough of it! The secret ingredient is Kala Namak, also know as Himalayan Black Salt, a type of rock salt that is mostly used in South Asian savory dishes. When I first used it, I was so astonished that salt could actually smell this strongly like eggs. And when I say this, I really mean it! However, the egg smell lessens quite a bit as you further cook it. The best thing is that it doesn’t only smell like eggs, but it also mimics the taste of scrambled eggs, which makes it the perfect ingredient for scrambled tofu!
I also added red onions, tomatoes, and chives to give the scrambled tofu even more flavor. I like it best with a whole wheat bun with some vegan margarine on it. But of course it’s also great with toast or bagels. For the yellow color, I used tumeric.
This recipe is definitely one of my all-time favorites! Are you guys more of a sweet breakfast or a savory breakfast person?
Hope you all have a great weekend! :-) As always, I love hearing from you!