Tofu Scramble With Sweet Potatoes

What Makes Tofu Scramble Taste Like Eggs?

Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.

• Kala Namak, or Indian Black Salt, adds an egg-like sulfur taste and is a great source of minerals and iron.
• Nutritional Yeast adds a cheesy, savory, flavor and is full of nutrients such as B vitamins, fiber, zinc, and 18 amino acids. Note: nutritional yeast is VERY different than active baker’s yeast.
• Turmeric, which is added less for flavor and more for naturally enhancing the color to a nice golden egg-like hue.

Do I Need to Press my Tofu Before Scrambling?

When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.

What Type of Seasonings Should I use in my Tofu Scramble?

As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:

• Southwest: smoked paprika, garlic, chili powder, cumin, coriander
• Coconut Curry: ginger, curry powder, garlic, and coconut yogurt
• Italian: oregano, basil, garlic, marjoram, thyme
• Mexican: oregano, chile flakes, cilantro, garlic, paprika

How Does the Nutrition Info Compare to Eggs?

Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.