These tofu eggs are creamy and delicious. They don’t taste exactly like eggs, but they’re the closest version I’ve come across in plant-based cooking so far. The eggy flavor comes from kala namak (Indian black salt), which you can get at Indian grocery stores or online. The sulfur smell of the salt may be a little off-putting when you open the package, but it goes away after cooking.  I use soy milk because that’s typically what I have on hand.

I’ve used both extra-firm and firm tofu, and both turn out great. If you want softer, creamier “eggs,” go with firm or very lightly pressed extra-firm tofu. If you want them to be firmer, which is preferable for breakfast tacos or burritos, go with extra-firm.

I like to add spinach or dinosaur kale to make the scramble extra nutritious. Just chop the greens and fold them in after adding the sauce. I’ll cook for a minute or two and then turn off the heat, put the lid on, and let the greens soften for another couple of minutes (kale takes a little bit longer). I’ve also added onions, bell peppers (sauté these ingredients first to soften), and black beans (throw these in at the end of cooking). Serve with a slice of avocado toast, potato hash, or as mentioned above, in tacos or burritos. Simple, tasty, and nutritious!

Get the Recipe: Eggy Tofu Scramble