i've said this on here a number of times before, but a small amount of kala namak (black salt) in a tofu scramble does some amazing things. it has high sulfur content, so it makes the scramble very "egg-esque". you can find it at indian markets if you happen to be near any, and a little bit goes a long way so even a small package can last a really long time.
also! scrambled tofu is of course great on its own but it's a seriously fantastic addition to so many other meals. shakshuka with a tofu scramble? amazing. tofu scramble in a breakfast burrito? incredible. tofu scramble in pasta? a genuine delight.
i've said this on here a number of times before, but a small amount of kala namak (black salt) in a tofu scramble does some amazing things. it has high sulfur content, so it makes the scramble very "egg-esque". you can find it at indian markets if you happen to be near any, and a little bit goes a long way so even a small package can last a really long time.
also! scrambled tofu is of course great on its own but it's a seriously fantastic addition to so many other meals. shakshuka with a tofu scramble? amazing. tofu scramble in a breakfast burrito? incredible. tofu scramble in pasta? a genuine delight.
thanks for sharing this, EcoMaowist 😊
Came to bring up black salt. It really brings the whole thing to a higher plane. Tofu scramble kicks all kinds of ass!
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