My kids have been begging me to make up some kind of plant-based scrambled eggs recipe. I really didn’t know where to start. Last year I tried a couple of recipes that I found and they were pretty terrible, to be honest. Often steeped in turmeric to add a proper color, or devoid of much flavoring at all, it’s like these recipes were created by people who had never tasted an egg in their lives. And, hey, maybe that’s the case. But my family, we were up to our elbows in eggs just over two years ago and we can still taste the delicate nuances that make eggs… well, eggs. I eventually gave up the dream of ever having a scrambly-eggy-type dish again. It seemed that no one could figure out a way to replicate such a unique flavor. Then one day (!) my mom came to my house with a jar of kala namak that she had just purchased at a local Indian food shop. Also known as “black salt,” the stuff in the jar was minerally-looking and grey. It smelled bland enough, but I dipped into it with my pinky finger and a tasted it and… HOLY COW. It was a perfect replication of a hard-boiled egg. I thought instantly that I could now recreate egg recipes without the eggs! Especially scrambled eggs! (The one recipe everyone already thinks they’ve replicated but it’s missing something! …It’s missing kala namak!) ((thanks, mom!))
So that week I got to work in the kitchen and made up a lovely little mixture that, when sprinkled on crumbled tofu and cooked, tastes so much like scrambled eggs that my kids were all delighted and asking for more! Now it helps deceive your brain just a little bit more if you cook this recipe up with some chopped onion and bell pepper and make a little skillet out of it with hash browns. Also making it into a breakfast burrito is a fantastic idea! But, I tell you, we just had it folded in a piece of toast and we were giddy. Simply giddy.
So here we go; the picture tutorial. For the printable recipe, click here.
Tags: breakfast, burrito, eggs, kala namak, kid friendly, salt, scrambled, tofu