This is my eggless scramble recipe using black salt that's never failed. Ingredients can be prepped ahead; just scramble and serve for a quick vegan breakfast.
¼bell pepper or Anaheim pepper (or even jalapeno if you like spicy)(40g)
1packmushrooms(150g)
3clovesminced garlic(10g)
1 ½cupbaby spinach(40g)
salt and black pepper(to taste)
Instructions
Wash and prep veggies: dice the onion and pepper, mince the garlic, and roughly chop the tomatoes and mushrooms.
Heat up a large cast iron skillet on medium heat. Pat dry the tofu.
Once skillet is hot enough (after ~5 minutes, or, if you have a laser thermometer, when the cast iron reaches 400 F), add oil and crumble in the tofu. If the tofu is still wet it will splatter a bit, so be careful!
Pan-fry the tofu, moving them around every thirty seconds or so with a spatula or wooden spoon and breaking up the larger chunks. Don't stir too often because you want each piece to develop a nice seared crust.
When the tofu pieces are looking nice and golden brown, add the onion and pepper.
After a minute, add the tomatoes. Another minute, add the mushrooms... and finally the garlic.
Turn off the heat and stir in the spinach. The spinach only takes a minute or two to wilt, after which the tofu scramble is ready to eat!