Vegan Scrambled Eggs

Look no further! You have just encountered T H E. B E S T. vegan scrambled eggs/ aka Scrambled tofu recipe, that there is. This recipe is super quick, easy, and tastes practically              j u s t   l i k e   e g g s  (thank you, black salt) ! So, what are you waiting for? Why not have "Sausage", "eggs" and biscuits for breakfast?

Ingredients

1 lb. Extra Firm Tofu

3 Tablespoons Olive Oil

2 Tablespoons Nutritional Yeast Flakes

1 1/2 Teaspoon Kala Namak Black Salt

Directions

1. Pour the olive oil into a non-stick skillet over medium high flame.
2. In the meantime, divide block of tofu into four smaller sections, then mash with a fork. The thickness or fineness of the finished dish is up to you. I like to have my vegan eggs mostly fine with a few medium pieces!
3. Add the tofu to the warmed oil and leave undisturbed for 5-7 minutes; you may need to adjust the range heat accordingly.
4. Then begin to turn the tofu over on itself, making sure to cover each piece with some of the olive oil. Allow to cook more and stir occasionally to prevent sticking.
5. After about 5-7 more minutes, check that all of the water has escaped from the tofu and has evaporated from the skillet. 
6. Add the Nutritional yeast and Black salt and mix it in. Cook for 3-5 more minutes to allow the tofu to absorb the flavors.

And as always, enjoy!

Mash Tofu

Adding tofu to warmed oil

Adding tofu to warm oil

Begin to turn over tofu from bottom 

Add Yeast flakes and black salt

Enjoy!