Secret Ingredient Tofu Scramble

Necessity is the mother of invention. In this case, my need was for salt.

Last week, on a venture to my nearby zero-waste grocery store, I remembered that I was out of salt. I scoured the shelves and they only had something called “black Himalayan salt.” It was a beautiful ruby colour and not too expensive, so I opted to give it a try.

This salt had a strange sulphur smell that Marc and I found really odd and almost off-putting when we first tried it at home. I wasn’t sure what to make of it. We used it on various dishes and we found that it didn’t add anything too offensive to the meal, so we just carried on eating it. But then I added it to this tofu scramble, and I was AMAZED! I learned that the sulphur in the black salt made the tofu taste so much like eggs it was ridiculous! I couldn’t believe my tastebuds.

Now, obviously black salt is a specialty item. So if you’re not vegan and you don’t eat tofu scramble on a regular basis, then just go ahead and use regular salt. It will still be tasty. But if you’re vegan and you make this regularly, then you may want to find some black salt and make the investment. It is really worth it in this recipe.

Ingredients:

Olive oil

1 package of firm tofu

1/2 of a medium yellow onion, sliced

1 1/2 tsp ground turmeric, divided

1/4 tsp smoked paprika

1/4 tsp (or more) of black Himalayan salt (or whatever salt you have)

Black pepper to taste

1 tsp miso paste

2-4 tbsp vegetable stock

Green onions, parsley and/or dill to garnish

Instructions:

In a frying pan on medium heat, add 1 tbsp of olive oil and your sliced yellow onions. To the onions, add a pinch of whatever salt you’re using, a crack of pepper and 1/2 tsp of ground turmeric. Sauté the onions until they are soft.

Once the onions have cooked down, crumble in the tofu and add the remaining turmeric, the paprika, a full 1/4 tsp of salt (or more if you like), a pinch of pepper, and the miso to the pan. Sauté the tofu mixture for a few minutes, and then deglaze the pan with a few tablespoons of vegetable stock. This will lift some of the flavour off of the bottom of the pan, as well as add some moisture into the tofu scramble.

Once your tofu mixture has been cooking for a few minutes and the vegetable stock has absorbed, you can plate the tofu scramble and garnish with whatever you have in your fridge. I used green onions, parsley and dill. I enjoyed mine with a slice of spelt sourdough.

Enjoy!