scrambled tofu in a white bowl with a white fork

Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.

Serves: 4

  • 6 ounces silken tofu
  • 4 large eggs
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon turmeric
  • 1/4 cup mushrooms, sliced
  • 2-3 tablespoons scallion, sliced
  • Cooking spray

In a large mixing bowl, crumble tofu into small pieces. In a separate bowl, lightly whisk the eggs then stir in salt, turmeric, and mushrooms. Pour egg mixture over the crumbled tofu and stir to combine.

Heat a large pan over medium heat and grease with cooking spray. Add the tofu egg mixture and use a spatula to stir until the eggs are set and the mixture is solid.

Remove to a pan, garnish with scallion, and serve immediately for best flavor and texture.

Pro tip: Try using black salt (kala namak) which will help the tofu to take on a natural egg flavor.