I love tofu scrambles. I make a lot of different scrambles with a lot of different vibes and I enjoy them all. If I had to crown the King of All Scrambles, though, that prize might have to go to this one. It’s a heavy duty, seriously filling, decadent sort of scramble that feels just right on a lazy, cozy weekend morning. I came upon it via the Hot Knives guys, and their link provides a full demonstration so I won’t replicate that here. I will say that the one tweak I made was adding just a smidge of black salt (aka Kala Namak) during the seasoning sessions. Not vital but mighty nice (and eggy). And I will also say that the technique of letting the scramble sit for a bit leads to heavenly browned bits, a technique that should be used every time you make a scramble. Final thought: you can use this recipe as a base and just add whatever ingredients you are craving at the time. The sausage definitely makes it a lot heavier, so when you’re not feeling it, just leave it out. Or put in more veggies. Or… no rules!
Here’s the link:
And here’s a quick pic of my scramble in process. Look at those browned bits!!!
Yum. Enjoy! xo