I used a previously mistakenly frozen SILKEN tofu, it should be silken but not frozen, plopped it in the frying pan non-stick, started with slow heat and the water keeps coming out of it. I put all the spices and black salt in (I used less black salt than it called for, they wanted 1 tsp but that's a lot and our taste buds are used to less), then as it approached stopping to lose water, I chopped up the tofu and continued to cook, then it looked just like scrambled eggs. Mr bliss liked it. It was just okay for me.
Thanks. I only added the black salt once ( and I agree, I think a tsp my have been a little over the top). The black salt flavor is intense. and probably would have been overbearing.
I actually got the black salt cause I saw some one online try to make a vegan version of a hard boiled egg ( using agar for consistency purposes) along with the black salt for taste. Putting it in an egg shaped silicon mold ... It had more curious and eager to try. When I read the ingredients for the yolk, I knew it was not going o be any good, but the scientist in me wanted to give it a go ( wound up in the trash). But now I had aa bottle of black salt to use. Paid a lot for the black salt, as I had never seen or heard of it before, only to see it on th shelve of the Indian market I go to a few weeks later for 1/5 the price. hats when I decided it into the tofu scramble, to dada little edginess. One problem, I really dont likes eggs. And thats why I did it once. Go ta whole bottle of black salt if anyone wants it
As for my tofu scramble, had it for the first time , literally decades ago, from a
Moosewood Restaurant cookbook my cousin gave dee when I had first become a vegetarian. It was basic, tofu, salt and turmeric ( for color).
Made it a few times and then forgot about it, until we were in a restaurant in Pittsburgh (
B52)a few years back and my wife had ordered it. I wasn't %100 sure what they did, but it was significantly better than I had made it years back. No egginess flavor, but the consistency was right on, kinda like a ' wet' egg scramble, that had some creaminess to it. Did have a hint of cheese flavor ( possibly nutritional yeast) and was what I would consider, above average. As always, I went home and tried to recreate something similar. Had to stay vegan, so the wife would eat it. Mashed and fried up the tofu added a little salt , turmeric for color. For the creaminess, ( probably going to lose a few people here, but cooking vegan, you got to be creative and get around many obstacles) I had soaked some cashews over night in water. Blended them up with some almond milk and a slice or two of aa vegan cheese ( which is actually pretty good). Then at the end I added some of this to the tofu scramble to give it that wet, creaminess with the hint of cheese flavor. Surprising tasted very similar and pretty good.
The dish has now evolved into something a little more elaborate. I start with frying up a chopped onion and sliced mushrooms, just til onions it slightly starts to brown, add the mashed tofu , salt and pepper, turmeric ( color and a little taste) and some chopped dill. Cook til hot. Toss in some chopped tomatoes and cook til heated but not broken down ( couple of minutes). Then add that creamy mixture ( blended cashews, almond milk, cheese *** Could be cashew milk too*** and toss some baby spinach leaves in. Cook til spinach leaves start to wilt. Check to see if more salt is needed ( with the tofu and all the additions, the salt can get diluted quite a bit, so definitely need to check as cooking to see where you're at). Ill serve it along with a toasted piece of rye bread.
***Non- stick pan. Tofu will stick to a pan just like eggs will, so non stick makes life easier, Of course I found that out the hard way.***
Pic included here is from the restaurant in Pittsburgh ( Tofu scramble, Potato/ carrot hash brown, Kale/ shiitake .
Including the links to the restaurants mentioned above for those curious, not to try and convert
B52 Pittsburgh Restaurant (Above average vegan restaurant , at least for me anyway)
https://www.b52pgh.com
Moosewood Restaurant . Vegan restaurant in the middle of New York State. Kind of a pioneer of vegan restaurants, has been around for ever ( ahead of its time). I have multiple cookbooks from them. Only been there once, out of curiosity, since I had the cookbooks. Falls into the category of " Looks better than it tastes" for me. Wasn't bad, a lot of options, could eat everything on he menu, but when a non vega thinks of vegan food, this is stereotypically, probably what you'd imagine. To there defense, Ive only been once and they may have updated the menu.
https://moosewoodcooks.com
