Game-changing tofu scramble

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Have you ever heard of Kala Namak?

I read about it somewhere on the internet and decided to buy some on Amazon. Basically, it’s a black salt that comes from India, and it smells like eggs.

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It doesn’t smell that strong in the jar, but the smell intensifies when you add it to hot food.

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I crushed mine up in my Magic Bullet, but you could probably use a nut grinder too.

kala namak

The other day I made a tofu scramble recipe from Food52 Vegan cookbook. The recipe calls for tahini and Dijon mustard, which adds so much flavor. I will post the recipe below because you have to try it.

Anyway, I added Kala Namak to the scramble and it went from pretty good to amazing! I highly recommend you go find some and add it to anything egg-y that you’re making: omelets, scrambles, egg salad, quiche…!

As promised, the Food52 Tofu Scramble:

Serves 4

  • 1 T olive oil
  • 1 C diced onion
  • 1 clove garlic, minced
  • 2 C diced veggies
  • 2 T tahini
  • 1 T tamari (I used regular soy sauce)
  • 1/2 t ground turmeric
  • 14-16oz extra-firm tofu, crumbled
  • 1/4 C nutritional yeast
  • 3 C baby spinach or other greens (I did kale)
  • 1/4 C minced fresh parsley
  • pepper
  1. Heat the oil in a large skillet over medium heat. Add the onion and saute until tender, 5-6 minutes. Add the garlic and sautee for 2 minutes. Add the veggies and saute until tender.
  2.  In a small bowl, whisk together the tahini, tamari, mustard, and turmeric. Add to the skillet and stir to combine, then stir in the tofu. Cook, stirring frequently, until the tofu is heated through, about 4 minutes. Sprinkle the nutritional yeast over the top and stir it in. Add the spinach (or greens) and cook, stirring frequently, until just wilted.
  3. Serve topped with parsley and a few grinds of pepper.

Hope you love it!

The trick to making vegan protein pancakes and muffins

Ever since I learned about protein pancakes and muffins, all I want to do is make them. I love pancakes and muffins but don’t normally eat them because they don’t normally have a lot of nutritional value.

A lot of recipes I found for flourless pancakes and muffins — where protein powder is used in place of flour — require eggs. The vegan subsitutes for eggs are typically flax “eggs” and chia “eggs”.

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When I use these, my muffins and pancakes NEVER cook fully in the middle, no matter how long I cook them. They’re always wet inside. I still eat them, though, because there’s no risk of salmonella poisoning or anything (+1 for veganism).

Even more frustrating, half the time I can’t even flip the pancakes properly and they end up turning into a scramble.

I was determined to figure out a way, so I’ve tried a lot of different approaches:

making the batter more dry

making thinner pancakes

using VeganEgg

adding coconut flour

adding almond meal

None of these worked. This morning I decided to try using actual flour (buckwheat flour) to make pancakes…

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Amazingly, they were not hard to flip, AT ALL. And, they were actually cooked inside and not wet.

I hope I saved you some time if you’ve been looking for a way to make vegan protein pancakes. I can’t give you an actual recipe because I didn’t write down what I was doing this morning, but the bottom line is:

You can’t really make eggless and flourless protein pancakes where you substitute flour for protein powder. You MUST use some kind of flour.

If you disagree and have somehow been successful — please share what you did!