Tofu Scramble with Tempeh Bacon
If you're looking for a vegan breakfast dish that's just as tasty as its non-vegan counterparts, try a tofu scramble with tempeh bacon. Silken tofu has an egg-like texture and the kala namak (black salt) gives it the “eggy” flavor. The tempeh bacon adds a savory and smoky touch to the dish, making it perfect for a weekend brunch. It's a must-try for anyone looking for a tasty plant-based breakfast option.
Servings: 4
Ingredients
For the tofu scramble:
- 12 oz / 340g silken tofu 1 block
- 1 onion finely diced
- 1/2 tsp kala namak black salt
- 3/4 tsp turmeric
- 1/2 tsp cracked pepper
- 1 tbsp olive oil
For the tempeh bacon:
- 3.5 oz / 100 g tempeh chopped into small cubes
- 1 tbsp tamari
- 1 tbsp agave
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
For garnish
- 2 tbsp parsley, chopped