This is the Ananda Jaya recipe of scrambled ‘eggs’ using tofu. This recipe uses Black Himalayan salt, which is super rich in minerals and contains sulfur dioxide. This component makes this recipe smell and taste just like eggs.
You can also use Indian Kala Namak, or Sanchal as it is called. It is a kind of Volcanic rock salt commonly used in India and other Asian countries. It is a blackish salt that is also pinkish-grey due to its high iron sulfide content and other minerals. Indian black salt has a very distinctive sulfurous taste, and hydrogen sulfide provides its distinctive smell.
Common table salt tastes the way it does due primarily to sodium chloride, the main component. Since ancient times, the Indian black salt has been used and is said to have been identified by Maharishi Charaka, saint of Ayurvedic medicine around the 6th–2nd century BCE. Black salt tends to have less sodium than table salt to be helpful to people with high blood pressure and low-salt diets.
Going vegan you will not miss the taste of eggs, with A.J. scramble eggs. this is a good recipe to try. Or even if you’re not vegan, this is still a delicious recipe and a healthy alternative to scrambled eggs.
A.J. Scramble Eggs
- 500 grams of mashed semi-firm tofu
- 1/2 cup sweet peas
- 1/2 tsp chopped fresh coriander leaves
- 2 tsp turmeric powder
- 1 tsp salt
- 2 tbsp coconut or sesame oil
In a saucepan on medium heat, add the coconut oil or sesame oil, turmeric powder, and sweet peas. Saute for 30 seconds.
Add mashed tofu and saute for 10 minutes.
Once the bottom bits get slightly crispy and brown.
Add salt and coriander and mix it well.
Serve as a side dish.
Best to use organic when it comes to any form of soy products. As soy produced today are from GMO soy.