I don’t know how you feel about replacing meat or dairy products through vegan alternatives, but I think its genius! I often hear meat-eaters complain about how stupid it is to replace those products, are the “real ones” always the better ones. Many do not get that vegans do not like the taste of certain products, but rather disagree with the fact to kill an animal, the conditions they need to live in or the sustainable aspect of veganism. As I always loved fresh scrambled eggs, I wanted to create an vegan, but obviously tasty, version of it. Believe me or not, I might even prefer this recipe instead of the “real” scrambled eggs. hence why I want to share it with you!
- 1 pack of tofu (200 g)
- 4 tablespoons vegetable oil
- some spring onions (depends if you like it oniony ;))
- 1 tsp of yeast flakes
- 1/2 tsp turmeric (gives the scrambled eggs the color!)
- 1/2 tsp pepper
- some nutmeg
- some paprika powder
- 1 Tl Kala namak
- 120 g vegan unsweetened yoghurt (for example soy & almond yoghurt)
- Some chive for topping
- Cut the tofu into smaller pieces and tear into “scrambled pieces” by hand
- If you want to add spring onions: cut them into small rings.
- Now fry the tofu and the spring onion with some oil until it gets a little bit of colour.
- Now you can season the tofu with yeast flakes, pepper, curry, nutmeg and paprika powder (except for the Kala Namak).
- Set to the lowest level and add the yoghurt so that the “scrambled eggs” are creamy!
- Finally, add the Kala Namak (add a little less in the beginning and try out how much Kala Namak suits you.)
- I like the scrambled eggs best with my beloved walnut bread and garnish it always with some fresh chives!
By the way, If you can’t find Kala Namak in your local supermarkets, don’t worry! You can find it in a lot of online shops, but it also tastes delicious without! It should just give the scrambled eggs the special eggy flavour, which is not a must, but simply nice to add 🙂