Eggy Tofu
Simple spices transform tofu into crumbly egg for brunch dishes, salads and more!
Ingredients
1 14 oz package extra firm tofu
3-4 tbsp of nutritional yeast
2-3 tsp black salt (kala namuk)*
½-1 tsp of ground black pepper
Directions
Drain tofu and press for 10-15 minute in a tofu press or wrapped in paper towels and with something heavy on top to help drain out the excess liquid. We don’t want it completely dry though, as a tiny bit of moisture will help incorporate the seasoning more fully.
Crumble the tofu with a fork until looks like a crumbled, hard boiled egg texture. If that reference is foreign, aim for large pea-sized chunks.
Gently fold in the nutritional yeast completely.
Then the black salt, tasting as you go for salt levels. This salt can be VERY salty, so go slowly. It also smells up your house when you use it, so warn your family!
Add pepper to taste. You’re done!
Notes
I love this preparation of tofu. It is great for adding to salads that would typically have eggs, such as cobb salads, or my take on a nicoise salad. It’s also great sprinkled on steamed asparagus as a brunch dish.
Brainstorm more uses for this deliciousness with me in the comments!
