thanks for the recipe
chopped green onion or chives or something like that would be a nice addition i think
yea, also a dash of soy sauce goes a long way (replace the salt). i like mine with spinach too.
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!
chop and saute literally any veggies you want before scrambling the tofu in, personal faves are onion garlic mushroom bell pepper and tomatoes (without the seeds to keep the pan dry).
also: freeze the tofu! thaw it before you scramble it ofc, but freezing it makes it crumble better, especially if you don't have extra firm tofu
also also put cayenne pepper in ittttt spicy fooood
Tofu scramble is also a really great pizza topping. If you swap tumeric with a decent amount of cumin, a little Chilli powder and if you have it a couple drops of liquid smoke you can make a nice tofu taco filling as well.
looks delicious, I just wish nooch wasn't so obscenely expensive where I live :(
I think Lemmy uses standard markdown so a list would be a - with a space after it and then the list item:
- item 1
- item 2
- item c
screenshot of actual markdown unrendered
Show
Np! The website has a basic wysiwyg but I know the app that I use at least doesn't and most people aren't really computer nerds. Looks better now!
i personally don't but i imagine it would greatly speed up the process of getting the desired texture (i'm just lazy)
I do. Its not absolutely essential cause the water will evaporate when you cook it but the results are slightly better. If you're in a hurry or don't feel like it, it's not gonna ruin the dish, it will just be like 5% less good
I've heard that pressing your tofu is only worth it in a few cases if at all.
Pressing the tofu gets the water out which means that flavor can soak in. Unpressed tofu is generally gonna be blander, is all.
Looks awesome, I always add steak seasoning to mine for some extra flavor and eat it on a bun with vegan cheese
worth trying with less firm tofu as well if you enjoy your eggs soft, i find both are good in different ways
also adding onion powder, paprika, a bit of sesame oil, a dash of cayenne, and a little bit of chipotle as well as the already-mentioned black salt to your recipe will make for some tasty eggs
