Updated: Jul 13
Yes you are reading that right...vegan scrambled egg is a real thing - and it's bloody delicious!
I've eaten it a few times when I've been for breakfast or brunch, but I was yet to make it for myself until now. I was sooo impressed with how it turned out, and it was super easy to make.
There is one star ingredient that you need to make this vegan egg super eggy and authentic... black salt!
What is Himalayan black salt?
Black salt or 'kala namak' is an Indian volcanic rock salt. It is known by many names including Himalayan black salt, sulemani namak, and kala loon. It is commonly used in Pakistan, India and other Asian countries.
It starts out as Himalayan Pink Salt or sodium chloride and is then heated to an extremely high temperature before being mixed with Indian spices and herbs.
One element in particular that's added are the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, taste and smell...
...now...black salt has a very distinctive smell. The sulfur compounds cause the salt to smell like hard-boiled or "rotten" eggs.
Ok I know what you're thinking... but don't worry. The salt doesn't have too much of an odor in the jar, when the salt is added to food it becomes a little more apparent.
When cooking, the smell is strong at first but then disappears and the finished dish doesn't smell like rotten eggs - I promise!
Indian black salt also has a distinctive taste due to the sulfur - the taste has been described as comparable to hard-boiled egg yolks. It has a savory, "umami" taste and is often used in a lot of vegan and egg-free dishes to give them that distinctive "eggy flavour".
Discovering this ingredient has really been a game changer for me as egg is probably the thing I miss the most about eating a plant-based diet. I can't wait to try using it to make some egg-mayo...watch this space!
Onto the recipe...
You will need:
1 x block of extra firm Tofu (makes enough for 2 people) - I use The Tofoo Co
All purpose seasoning - I like Marigold's Swiss Vegetable Vegan Bouillon powder
Himalayan Black Salt
Bread of choice - I used sourdough bread
Sauce (optional) - I used sriracha chilli
Sides (optional) - I opted for half an avocado
Start off by draining the tofu and crumbling it up into a bowl - make the pieces as chunky or small as you like.
Then heat some coconut oil in a non-stick frying pan and bring the pan to a medium heat.
Add the tofu and coat evenly in the oil with a wooden spoon.
Then add some turmeric powder, all purpose seasoning, sea salt and black pepper - stir.
Cook for a few minutes - you don't want the tofu to brown on the outside, if you notice that it's starting to do this then reduce the heat slightly.
Lastly, add some Himalayan black salt for that "eggy vibe" and stir. (It's important that you add the black salt at the end as the flavour will dissipate the longer it cooks for).
Cook for a further minute.
Serve on some toast and garnish if you wish with sauce and sides - voila!!
These vegan scrambled eggs are super quick and easy to make and have become a new favourite in my rotation of staple breakfasts.
Will you be trying this recipe?