I eat with with leafy greens and an avocado to make it even better. I talk about this often but the absolute key to make tofu eggs is BLACK SALT. You can purchase it at most spice shops or even online. It really makes a difference. It has a high sulfer content and actually makes tofu taste like eggs.
Also- soft tofu literally makes the same consistency as scrambled eggs. As always, buy organic tofu as it is a GMO crop and heavily, heavily sprayed with pesticides.
INGREDIENTS
1/2 onion, chopped
4 small potaotes, sliced
2 teaspoons paprika
pinch of black pepper
1/2 small zuchhini, sliced
1/2 block soft tofu
2 teaspoons black salt
1 tablespoon nutritional yeast
1 teaspoon turmeric
pinch of black pepper
INSTRUCTIONS
In a pan heat up ghee or olive oil on medium.
Add the onion and cook for about 7 minutes.
Add in the potatoes, paprika, and black pepper. Cook for about 7 minutes again, reduce the heat to low, cover, and cook for 15-20 minutes until potatoes are soft.
Add in the zucchini and continue cooking for 5 minutes.
Crumble in the tofu with your hand, add the seasoning, turn off the heat and stir.
Last, add in a handfull of leafy greens. They will wilt slowly from the heat of the dish.
Serve with toast, avocado, or more greens!
