Enjoy this Mexican-Inspired Tofu Scramble for a quick and delicious brunch. You can easily add ingredients to your liking, so it’s a great way to use up leftovers. I love to top this dish with some sliced avocado, a little extra salsa, and some fresh cilantro and serve it with a few slices of crusty bread or tortillas fried in a cast-iron pan.
This recipe uses kala namak, which is also called black salt. Kala namak is mined in the Himalayas and is frequently used in South Asian cuisines. It has a high sulfur content, which gives it an eggy smell and flavor. It is often used in vegan cuisine when trying to replicate eggs, and it adds just the perfect touch to this Mexican-Inspired Tofu Scramble.
Mexican-Inspired Tofu Scramble
Equipment
- Cutting board
- Chef's knife
- Small mixing bowl
- Fork
- Frying pan with high sides
- Spoonula or wooden spoon
Ingredients
- 1 Tbs Avocado or other neutral-flavored oil
- ½ cup Yellow onion
- 16 oz Extra firm tofu
- 1 tsp Kala namak
- ¼ tsp Turmeric optional
- 2 Tbs Nutritional yeast flakes
- ½ cup Black beans
- ½ cup Prepared salsa homemade or store bought
Instructions
- Dice the onion. Mash the tofu in the mixing bowl until it resembles the texture of scrambled eggs.
- Heat the oil in a pan over medium heat. Add the onions and cook until slightly softened and golden, about 3 to 5 minutes.
- Add the tofu to the pan along with the kala namak, turmeric, and nutritional yeast. Stir well to coat the tofu. Cook until the tofu is light and fluffy, about 3 to 5 minutes.
- Add the black beans and salsa. Cook until the mixture is light and fluffy, about 3 to 5 minutes.
Notes
Turmeric adds a little more yellow color to the dish. It is fine to omit it.
