"Sundays

are for scrambled tofu,

a glass of chai

& Fairuz"

I’ve always loved having a savory breakfast in the morning. For a long time, eggs were a must for me. But since I’ve been eating predominantly plant-based, I’ve found a fantastic animal-free replacement: Scrambled Tofu. My recipe is not only simple and quick to make but also delivers the perfect combination of flavor, texture, and nutrient-packed power on your plate.

With the right seasoning and consistency, Scrambled Tofu comes surprisingly close to the original while being rich in plant-based protein – perfect for a balanced start to the day or as a savory dinner. Turmeric takes care of the typical egg look. This bright yellow spice not only gives the dish the familiar appearance but also adds a slightly earthy, warm flavor. At the same time, turmeric has anti-inflammatory properties and supports digestion.

The secret to why Scrambled Tofu actually tastes like eggs is black salt, also known as Kala Namak. This salt comes from Indian cuisine and has a distinctive sulfur taste that reminds you of eggs – pure magic! You can find it in Indian, Pakistani, Turkish, or Persian supermarkets, and it’s an absolute must-have for an authentic flavor.

PERSONAL RECOMMENDATION

As a migrant child, I naturally integrated my Scrambled Tofu into my breakfast – just like I learned at home. Instead of toast, I usually have fresh flatbread, along with juicy tomatoes, spicy olives, and fresh mint. And what’s essential is a glass of Chai. This way, the classic Scrambled Tofu becomes a vegan breakfast that fits seamlessly into my Afghan food culture – delicious, savory, and heartwarming. Highly recommended.