Ingredients#
Serves two. Refer to my foodstuffs post for the plant-based brands used in this recipe. I’ll link each ingredient to the relevant sections just in case.
For the scramble:
- 1 pack of Clearspring silken tofu (300g)
- 1 medium-sized brown or red onion
- 2 - 5 garlic cloves (depending on your enthusiasm)
- Olive oil
- Kala namak salt
- Turmeric powder
- Nutritional yeast flakes (aka nooch)
- Spring onions
Accompaniments:
A word on substitutions#
I’ve tried a few different silken tofus with this recipe and I think the texture of the Clearspring one is superior, but if you can’t get a hold of it swap in whichever silken tofu you have available.
The kala namak, however, is the star and can’t be substituted. This ingredient is a must. Although kala namak translates to black salt, it’s not just any black salt. It’s Indian black salt and should have a distinct sulfuric, “eggy” aroma. Check out my foodstuffs post for a link to where you can purchase it.
Regarding brown or red onion, they both come out nice in my opinion. Using a red will make it a little sweeter but it should be fine with whatever you have in the drawer.
Process#
Before you start, drain the tofu and sit it in a colander - this lets some of the water drain out of it.
Dice up the onions and garlic and throw them in a fry pan on medium heat with a generous amount of olive oil. We want them turning soft and glassy - not flash frying or burning - so give them time and stir as needed.
Get the ‘bacon’ going in another pan, it won’t take as long to cook so can be on a lower heat initially - manage this on the side throughout the main tofu process, turning as needed, and pop to the side when done.
Once the onions are looking good, move them to the sides of the pan and lightly break up the tofu block into the centre. Don’t pulverise it; we want some variation of chunks to remain, anything around 1 - 3cm should be good.
Sprinkle the kala namak evenly over the chunks - it should look like a lightly speckled egg. If you’re a fan of the salt like I am, speckle it harder.
Follow with a half teaspoon/a few pinches of turmeric dusted lightly over the full surface area - don’t just drop it in one spot. This is more for colour than flavour so don’t go overboard otherwise it gives it a pasty consistency.
Lastly, add 2 - 3 heaped tablespoons of nooch, spread evenly over the tofu. Don’t be skimpy with the nooch.
Now fold the onions over the top of the tofu so they don’t burn and let it sit for a bit. From here it should only need 3 - 5 gentle folds to ensure everything is mixed through. Let it sit for ~3 minutes after each stir and don’t whisk it around like you’re making an omelette, silken tofu is delicate and you’ll just end up with a slurry - no one wants that. Use a spatula and use a folding motion like in baking, gently combining the ingredients.
The scramble should be taking less of your attention now so while that’s cooking get the plates ready with a big dollop of ajvar, an amount of sliced avocado you’re happy with, and a generous forkful of kraut. A little lemon/salt/ground pepper on the avocado wouldn’t go astray.
Cut that toast to suit your preferred thickness and get it toasting, dice the spring onions while you wait.
Once everything is looking good, butter the toast, serve the tofu, garnish with spring onions and dig in.