Description
What makes this the best tofu scramble is the trio of tahini, soy sauce, and black salt. This adds a creaminess, umami flavor, and egginess that mimics eggs. Tofu provides a sturdy base to soak up those flavors and transform this into a scrambled egg-like texture. Add shiitakes and shallots and a bit of parsley if you’d like!
Ingredients
- 2 small shallots, sliced
- 4 large shiitake caps
- 1/2 block tofu (medium-firm for a softer texture or extra-firm for a sturdier texture)
- 1 TB tahini
- 1 tsp soy sauce
- 1/8 tsp black salt
- 1 tsp dried parsley or 1 TB fresh parsley, chopped
- olive oil, for frying
- salt and pepper
Instructions
- In a medium-sized skillet, heat a bit of oil over medium-low heat. Add in the shallots and saute until well caramelized, about 10-15 minutes. Only stir every 5 minutes or so.
- Once they are nicely caramelized, remove from the pan to cool.
- Return the skillet to the burner and increase the heat in the skillet to medium-high. Add in the shiitake caps and saute until both sides are nicely seared. Remove from the pan to cool.
- Reduce the heat back to medium. Gently crumble the tofu into the pan and saute until some of the water has evaporated, about 5 minutes.
- Whisk together the tahini, soy sauce, and black salt in a small bowl. Drizzle it over the tofu and stir until well-combined.
- Chop the shiitake into small pieces and add them back into the pan. Saute for another minute and transfer to serving plates.
- Sprinkle with the caramelized shallots and parsley and salt and pepper if desired.
- Serve with toast and vegan bacon.
Notes
- When caramelizing shallots, remember that patience brings perfection. Cook them over low to medium heat with a bit of olive oil, and try not to stir too often; this allows them to evenly develop a deep, sweet caramelization. However, it’s important to keep a watchful eye on them, as they can quickly go from perfectly caramelized to burnt. A little attentiveness and occasional stirring are key to achieving that ideal balance of sweetness without burning.
- Any leftovers reheat very well in the microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Sautéed
- Cuisine: American