That looks delicious! I'm new to plant based eating but have developed a love for tofu. I love the idea of creating a "sauce" and adding it after the tofu has heated for a while. I haven't bought miso, but I do have kala namak. Lol. Also, you need one of those paddle thingies that TH-camrs use to break up ground beef. I have one & will try it with the tofu.😉
When I had my heart attack, I started using vegetable broth instead of oil. I also crumble the tofu in my hands (thoroughly washed, of course!) I've been using Kala Namak for a while now, but I do have to be careful about the amount I use. It is indeed a salt, so if you're prone to HBP (hypertension), tread lightly.
I'm so sorry to hear about this, but look how resourceful you are! I like the idea of crumbling the tofu in your hands. Yes, I agree, using black salt as a seasoning is the way to go! So happy to hear from you! 🌺
My recipe is similar except I use soy milk instead of water and mustard instead of miso, along with all the other spices. I just made some yesterday, adding in any cooked leftover veggies into the cooked tofu before adding the sauce. Delicious!
Thanks for sharing your process and ingredients, Nancy! I love how creative you are with ingredients. I would have never thought to use mustard! Love the idea of adding all the veggies! 🌺
I've been making tofu scramble for a couple of years from a recipe I found elsewhere. I knew your secret ingredient but you surprised me with flax and miso. I also love to just add ground flax to anything, but never thought of using it in tofu scramble. I haven't used miso a lot, but would like to try that too. I wonder why you use water. I use oat milk. As for kala manak, I use it but when I use it up I don't think I'll be ordering more. It's meant to replicate the flavor of egg and while I don't dislike it, I don't love it either. Also, I am like you said about flax with greens -- always looking for opportunities to sneak them in -- and usually toss in shredded spinach or kale at the end of the cook time. And like someone else said, I crumble the tofu by hand. You covered the ways I eat it -- burritos or with toast. It's great because while I eat oatmeal just because it's nutritious, I love savory breakfasts.
Thanks, Michele. I agree with you - black salt definitely needs to be used in moderation....or sparingly. I hope you try the miso paste. I typically buy yellow/mild miso paste but all they had at the store was red miso paste. It's good, too and it adds that umami flavor. Also, I believe I've seen a study that says the sodium in miso paste has less impact...maybe because of the fermentation of the miso. Have you ever tried adding tofu scramble to potato salad? Just curious! 🌺
Kala namak is not just meant to replicate the flavor of eggs! In India, it is most used to up the umami of food especially street food. A pinch goes in along with a bunch of other things and is not meant to stand out too much but just add that extra something.
@@aprilblossoms4 I'm sorry, I didn't mean to disparage kala manak and imply that's all it's for. I just meant that's why some people add it to tofu scramble, people who miss eggs (which I don't). I wonder if I don't really notice it because I use a lot of nutritional yeast in mine, which also provides umami.
@Namelymarly thus far, I've just sprinkled it on at the end to taste, because it is salt, but I might try mixing it in to see how that goes, maybe omit the miso because it's salty too? That's the fun in this, right? Experimenting! 😅 Thank you for your recipe!!
I do mine somewhat similar to yours. I use silken tofu frozen, then defrost and squeeze out liquid. Add to pan and use cashew cream, nutritional yeast, and spices. Add a little bit of that to the pan and cook. I add my black salt. You won't need much liquid. Being the tofu is soft tofu. I can't wait to give your recipe a try.
Wow, that really is an unusual process. I like the idea of using frozen tofu because it creates a different texture. Let me know if you give my process a try. I'd love to hear what you think about it! 🌺
Thank you for a beautiful presentation. I have been making scrambled tofu for years with black salt; but have never thought to include flax or miso. Brilliant; and not wishing to deflect from your knowledge of cooking, with the utmost respect, you are gorgeous to look at. God bless. Subscribed.
So glad we're both long-time fans of the tofu scramble! Even though the black salt isn't new for you, I'm happy to have given some food for thought with the miso and flax. Let me know what you think if you decide to try it. Also, you're too kind. Thank you so much - you made my day! 🌺
Starting with a firm or even medium tofu works well for scrambles - the extra or super firm do not give as good a texture, IMHO. Yes, miso is a game-changer in vegan recipes like this and also cheese sauces - it adds that extra punch that you are looking for; I use red miso for extra flavor, but you can use white as well. Never tried ground flaxseed - will give that a whirl, makes sense. Flavoring a sauce instead of just the tofu works much better, soaks in a little and coats and keeps it from being too dry. You could throw the same dry spices on the tofu at the beginning during the initial cook and then throw in the sauce for even more flavor - many tofu scramble recipes just flavor the tofu with dry spices, but I have found using a sauce gives a much better end product. Also nice that you added the kala namak at the end of the process - many people put it in at the beginning and that doesn't work so well. That sulphur flavor is very volatile and cooks out quickly when you heat it up, so a sprinkle (or more) at the very end or at the table works best and then just mix it in, it is not real salty. Also a good addition to chick pea salad if you want the egg salad kind of vibe to it.
Welcome! I'm so glad you're here! If you have any specific questions, techniques, or recipes you'd like me to address about plant-based eating, let me know! 🌺
I recently found your channel and enjoy your videos. Would you mind telling which cookware you are using in this video? It looks very nice and I am looking for some nonstick pans. Thank you!🙂
Hi Marly. What an interesting way to make tofu scramble, which I love. I usually cook my veggies first, then add the tofu along with tomatoes, spinach, etc. I love Indian food so I am familiar with kala namak. I actually make an Indian flavored tofu scramble with garam masala, cumin, turmeric, etc. I'm going to try your version. Thank you for sharing; stay well.
@@Gardengirlie04 When I make tofu egg salad, I crumble up the raw (slightly pressed) tofu. Then add the mayo, mustard, and other ingredients you typically use in an "egg" salad recipe. It's so easy and so good!
I didn’t see the black salt in the ingredients or recipe. Is there a certain amount you use or do you just use it like regular salt and add at the end?
Thanks for pointing that out! I'll add it to the recipe. Yes, I just sprinkle a little bit at the end - I find less is more with this ingredient, so add a tiny bit and see how you like it. Then add more if you're still craving more of that flavor. 🌺
That looks delicious! I'm new to plant based eating but have developed a love for tofu. I love the idea of creating a "sauce" and adding it after the tofu has heated for a while. I haven't bought miso, but I do have kala namak. Lol. Also, you need one of those paddle thingies that TH-camrs use to break up ground beef. I have one & will try it with the tofu.😉
I've never heard of it before but I just looked it up and you're right. I think it would be a great tool for tofu! 🌺
When I had my heart attack, I started using vegetable broth instead of oil. I also crumble the tofu in my hands (thoroughly washed, of course!) I've been using Kala Namak for a while now, but I do have to be careful about the amount I use. It is indeed a salt, so if you're prone to HBP (hypertension), tread lightly.
I'm so sorry to hear about this, but look how resourceful you are! I like the idea of crumbling the tofu in your hands. Yes, I agree, using black salt as a seasoning is the way to go! So happy to hear from you! 🌺
Thank you Marly! I will try this out as an egg substitute.
Thanks Nancy! I hope you like it as much as we do! 🌺
My recipe is similar except I use soy milk instead of water and mustard instead of miso, along with all the other spices. I just made some yesterday, adding in any cooked leftover veggies into the cooked tofu before adding the sauce. Delicious!
Thanks for sharing your process and ingredients, Nancy! I love how creative you are with ingredients. I would have never thought to use mustard! Love the idea of adding all the veggies! 🌺
I've been making tofu scramble for a couple of years from a recipe I found elsewhere. I knew your secret ingredient but you surprised me with flax and miso. I also love to just add ground flax to anything, but never thought of using it in tofu scramble. I haven't used miso a lot, but would like to try that too. I wonder why you use water. I use oat milk. As for kala manak, I use it but when I use it up I don't think I'll be ordering more. It's meant to replicate the flavor of egg and while I don't dislike it, I don't love it either.
Also, I am like you said about flax with greens -- always looking for opportunities to sneak them in -- and usually toss in shredded spinach or kale at the end of the cook time. And like someone else said, I crumble the tofu by hand. You covered the ways I eat it -- burritos or with toast. It's great because while I eat oatmeal just because it's nutritious, I love savory breakfasts.
Thanks, Michele. I agree with you - black salt definitely needs to be used in moderation....or sparingly. I hope you try the miso paste. I typically buy yellow/mild miso paste but all they had at the store was red miso paste. It's good, too and it adds that umami flavor. Also, I believe I've seen a study that says the sodium in miso paste has less impact...maybe because of the fermentation of the miso. Have you ever tried adding tofu scramble to potato salad? Just curious! 🌺
@@Namelymarly I haven't even made potato salad in years, but that's a good idea!
@@michelekendzie I hope you give it a try! I find adding the tofu scramble to potato salad gives it substance. Let me know if you try it! 🌺
Kala namak is not just meant to replicate the flavor of eggs! In India, it is most used to up the umami of food especially street food. A pinch goes in along with a bunch of other things and is not meant to stand out too much but just add that extra something.
@@aprilblossoms4 I'm sorry, I didn't mean to disparage kala manak and imply that's all it's for. I just meant that's why some people add it to tofu scramble, people who miss eggs (which I don't). I wonder if I don't really notice it because I use a lot of nutritional yeast in mine, which also provides umami.
Yum. Everything you make always looks so yummy!
Oh, thank you so much! You made my day! 🌺
kala namak is a game changer for the eggy flavor! amazing!
Yes! I agree. I find a sprinkle is plenty. Do you agree? Or do you add more?
@Namelymarly thus far, I've just sprinkled it on at the end to taste, because it is salt, but I might try mixing it in to see how that goes, maybe omit the miso because it's salty too?
That's the fun in this, right?
Experimenting! 😅
Thank you for your recipe!!
I do mine somewhat similar to yours. I use silken tofu frozen, then defrost and squeeze out liquid. Add to pan and use cashew cream, nutritional yeast, and spices. Add a little bit of that to the pan and cook. I add my black salt. You won't need much liquid. Being the tofu is soft tofu. I can't wait to give your recipe a try.
Wow, that really is an unusual process. I like the idea of using frozen tofu because it creates a different texture. Let me know if you give my process a try. I'd love to hear what you think about it! 🌺
This is the best Tofu scramble that I’ve tried. Quite sure it is because of the ground flaxseed! Thank you!❤❤❤
I'm so glad you like the recipe, Kathy! Yes, I agree - the ground flax makes a better consistency and some added flavor/nutrition too. 🌺
Black Salt is amazing it definitely gives the eggy taste
Yes! I'm so glad to hear from you and that you agree it's the perfect secret "eggy" ingredient! 🌺
Thank you for a beautiful presentation. I have been making scrambled tofu for years with black salt; but have never thought to include flax or miso. Brilliant; and not wishing to deflect from your knowledge of cooking, with the utmost respect, you are gorgeous to look at. God bless. Subscribed.
So glad we're both long-time fans of the tofu scramble! Even though the black salt isn't new for you, I'm happy to have given some food for thought with the miso and flax. Let me know what you think if you decide to try it. Also, you're too kind. Thank you so much - you made my day! 🌺
(Second Cheryl in a row). Wonderful recipe! Thank you!
It's a beautiful name! Thank you for reaching out and for your kind words. I love hearing from. you! 🌺
Starting with a firm or even medium tofu works well for scrambles - the extra or super firm do not give as good a texture, IMHO. Yes, miso is a game-changer in vegan recipes like this and also cheese sauces - it adds that extra punch that you are looking for; I use red miso for extra flavor, but you can use white as well. Never tried ground flaxseed - will give that a whirl, makes sense. Flavoring a sauce instead of just the tofu works much better, soaks in a little and coats and keeps it from being too dry. You could throw the same dry spices on the tofu at the beginning during the initial cook and then throw in the sauce for even more flavor - many tofu scramble recipes just flavor the tofu with dry spices, but I have found using a sauce gives a much better end product. Also nice that you added the kala namak at the end of the process - many people put it in at the beginning and that doesn't work so well. That sulphur flavor is very volatile and cooks out quickly when you heat it up, so a sprinkle (or more) at the very end or at the table works best and then just mix it in, it is not real salty. Also a good addition to chick pea salad if you want the egg salad kind of vibe to it.
Yes! Thanks for your feedback on your experiences with tofu scramble. I appreciate hearing from you! 🌺
I use soft and firm tofu in the same recipe to give it two different consistencies like real eggs have.
@@pinkiepinkster8395 That's a great idea. I love the combination of textures!
I am new to plant based eating and I have subscribed to your channel. I am looking forward to learning new recipes and techniques!
Welcome! I'm so glad you're here! If you have any specific questions, techniques, or recipes you'd like me to address about plant-based eating, let me know! 🌺
I recently found your channel and enjoy your videos. Would you mind telling which cookware you are using in this video? It looks very nice and I am looking for some nonstick pans. Thank you!🙂
Hi Jane! I'm so glad to meet you! Yes. That cookware is by Circulon. We got the set at Costco. We like it!
@@Namelymarly Thank you so much!🙂
@@janecheek5093 you're very welcome! Happy to help! 🌺
Hi Marly. What an interesting way to make tofu scramble, which I love. I usually cook my veggies first, then add the tofu along with tomatoes, spinach, etc. I love Indian food so I am familiar with kala namak. I actually make an Indian flavored tofu scramble with garam masala, cumin, turmeric, etc. I'm going to try your version. Thank you for sharing; stay well.
Oh, I love the idea of adding those Indian spices. I'm curious how do you serve your Indian scramble? Over rice?
@@Namelymarly No, just serve in a bowl with a slice of toasted Ezekiel bread
@@vivianweissmann217 Sounds delicious! Ezekiel bread is my favorite!
The only food/meal I missed when I went plant based were egg salad sandwiches….. until I found adding Kala namak to my chick peas a couple years ago
I love adding kala namak to chickpea salad. What a great idea! Have you ever tried making tofu egg salad sandwiches?
@@Namelymarly never tried tofu egg salad… but I may try using this recipe if can get it dry enough… though this will be good in a wrap - omelet style.
@@Gardengirlie04 When I make tofu egg salad, I crumble up the raw (slightly pressed) tofu. Then add the mayo, mustard, and other ingredients you typically use in an "egg" salad recipe. It's so easy and so good!
I didn’t see the black salt in the ingredients or recipe. Is there a certain amount you use or do you just use it like regular salt and add at the end?
Thanks for pointing that out! I'll add it to the recipe. Yes, I just sprinkle a little bit at the end - I find less is more with this ingredient, so add a tiny bit and see how you like it. Then add more if you're still craving more of that flavor. 🌺
Plantastic ❤
Love that new word! Thanks so much! 🌺
My goodness just crumle it up with your hands as you put it in the pan.
I'm glad that process works for you! I basically do the same thing, I just use a spatula. 🌺
@Namelymarly i like to get my fingers into it sometimes. I can break it larger and smaller and it's done! I agree, whatever works for you.
crumbling with hands is easiest for me too. and i prefer the texture