I’m trying to get up early since a few months ago because I’m more productive and I feel the day is longer if I do. Although I’m not a morning person, breakfast is my favorite meal of the day.
It’s not usual to have a big breakfast in Spain, but I’ve always loved scrambles because I used to prefer savory things in the morning. This recipe is much healthier than the scrambles I used to make when I wasn’t vegan and although is not ready in 5 minutes, it’s totally worth it because tastes like heaven.
I discovered Kala Namak salt (also know as black salt) when I went vegan, and it’s amazing because tastes like real eggs! I had to use regular sea salt this time because it was what I had. I used to cook my scrambles using oil, but I make them with water now because they’re healthier and also taste so good.
You need to try this recipe guys!
Tips:
- Use chopped cherry tomatoes if you prefer to make a quick version of this recipe. You can also add some raw veggies instead of the cooked asparagus. Avocado is a great choice.
- The turmeric powder is optional. Don’t add too much or the scramble will have a strong flavor.
- We didn’t toast the bread, but you can do it if you want.
- This tofu scramble is also delicious without the bread, although you should add more tofu and veggies.
Tofu Scramble Toasts
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
These tofu scramble toasts are perfect to start your day enjoying something delicious, savory and nutritious. This scramble recipe tastes like real eggs!
Ingredients
- 8 dried tomatoes
- 7 ounces firm tofu (200 g)
- ¼ tsp turmeric powder
- Black pepper to taste
- Sea salt or Kala Namak salt to taste
- 4 slices of bread
- 12 green asparagus
Instructions
- Soak the tomatoes in hot water for 15 to 20 minutes or until they’re soft.
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Heat some water in a frying pan. Add the tofu, turmeric powder and black pepper and stir.
- Cook over medium-high heat for about 5 to 10 minutes or until the tofu is cooked.
- Boil the asparagus al dente (cooked, but not too soft) for about 5 minutes. I usually cut off and discard the bottom inch (about 2 cm) or so of the thick fibrous stem.
- Place the tofu scramble onto the slices of bread. Add the salt, asparagus and the dried tomatoes (chopped) on top.
- Feel free to add more black pepper or salt if you want.
DID YOU MAKE THIS RECIPE?
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