Today, Lulu worked from home. I wanted us to have a light lunch together but I felt too lazy to make a fancy meal. I was craving scrambled eggs with salsa and some home-made chorizo on a bagel but of course, once more, I had to create a vegetarian alternative for Lulu.
Since we got married, I’ve tested lots of varieties of tofu. One type is perfect for simulating scrambled eggs. I add turmeric powder to give the product a yellow hue. It’s really hard to tell the difference between it and real scrambled eggs. Best of all, it tastes great and takes almost no time to make.
1. Info for Scrambled Tofu (An Amazing Egg Substitute)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Scrambled Tofu (An Amazing Egg Substitute)
- 1 (12-ounce) package tofu (see tips)
- 1/2 teaspoon fresh tarragon, chopped
- 2 tablespoons butter
- 1 clove garlic, finely minced
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garlic chives
- 1 teaspoon onion chives
- Cut the tofu into 1/2-inch slices. Blanch the tofu for about 3-4 minutes in salted water. Drain the liquid. Let the tofu cool a little. Then mash the boiled tofu with your hand using disposable gloves. The tofu should resemble large-sized cottage cheese curds. Set the tofu aside.
- In a non-stick pan, heat about 1 tablespoon of oil. Add the minced garlic. Cook until it’s fragrant and slightly golden. Add the ginger garlic paste, cook for another minute. Add the scrambled tofu (don’t overcrowd the pan). Give a little color with turmeric powder. Season with salt and pepper. Lower the heat to medium. Cook for about 6-8 minutes. Stir occasionally to prevent the tofu from sticking to the bottom of the pan. Sprinkle with the herbs.
- Serve immediately on a bagel with salsa and guacamole on the side.