Leave me a comment if you want any more vegan "egg"-related recipes? Get my Tofu scramble recipe here👉🏻 www.theedgyveg.com/2020/03/10/vegan-scrambled-eggs/
Deviled eggs? Mine are probably the thing I made the best. My secret, which may help veganize it, is to use curry powder. I also strained pickle relish so it doesn’t get too liquidy, which I find gross. Fresh, minced parsley is essential, and I have used Veganaise for years as real mayo makes me gag, lol. Not that you asked but since I said this much I will add that spicy brown mustard seems to work far better than Dijon or regular yellow mustard for this, ditto with a good smoked paprika rather than sweet or standard issue Schilling paprika.
This was my 1st time making tofu scramble as a newer vegan. Made my non-vegan husband blind taste test this and his only reaction was "why'd you put so much garlic in the eggs?" I count that as a success! P.S. that wasn't the recipe's fault, I LOVE garlic. 😄Only had firm tofu, excited to try the mix next time. Def subscribing!
Just made for the first time. Mixed in sautéed onions, red bell pepper, spinach, tomatoes, and freshly cooked basmati brown rice. Absolutely phenomenal!!!
Just made this and it’s 👌 I used sea salt instead of black salt and fresh garlic instead of garlic powder so don’t be scared to change the recipe based on what you already have it’s still divine
I hate eggs... but I really love this scramble. The sauce simmering makes such a huge difference!!!!! I did mine with all extra firm and it was delicious!!
This was the first time I was able to enjoy tofu scramble so thank you :) I did not have a vegetable bouillon so I added some vegetable broth instead and just let it dry out. Still tasted pretty good
My granddaughter is in the culinary course at SAIT here in Alberta, she has made a variation of this and I love it. I sent her the link to your recipe and asked her to make it for me. Yum can hardly wait.
It's the first time ever that I make scramble tofu and this is the BOMB!!! My picky husband was so impressed! Thank you so much for sharing your recipe 🤗
Kala namak (black salt) is 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 heat-sensitive.. 𝐄𝐗𝐓𝐑𝐄𝐌𝐄𝐋𝐘. Once heaten up, it loses that eggy taste remaing salty instead and you don't want that, so much better is to add it as the last final ingredient.
@Candy Jones @Kay Waddell It's not my wisdom, i'm only a messenger😎 My life turned upside down the moment i watched "Scrambled eggs" (2017) on The Vegan Corner (amazing guy to be honest - vegan italian chef). The tip appears at 2:00😉 You can also find my comment there - literally thanking on my kness. That day i decided to mention it whenever it is not mentioned👌
Thanks for sharing this beautiful recepi❤️I just went vegan 3 months ago and started my youtube channel too for sharing my journey as a chef and sharing vegan recipes, food and life being a vegan is much more easier than we think ❤️ From Malaysian vegan UA-camrs
I made this tonight. I was so AFRAID to eat Tofu. I just didn’t know what it was and if it was healthy. Sis you talked me off the ledge of the window. I came in this kitchen and did yo thing and girlllllll this scramble was da BUSINESS. I WAS LIKE WHAT THE SAM COOKE IS THIS. It was simply DELICIOUS. I added mushroom onion and spinach. It’s going to work with me tomorrow. Thank you so much 😊
Hey, I was trying to get all these ingredients, and mistakenly thought you said "white pepper" - so after going to 3 different places, finally got white pepper... Then realized it was Black Salt. I also can't find where you show how much of each ingredient? I clicked all your links on the video, but not a clear ingredient list anywhere to be found. Anyway, I basically winged it and they came out awesome! Thanks for the suggestions. I have been vegiterian for 8yrs and Vegan for 1. Only thing I have ever missed is scrambled eggs. But never again. TOFU SCRAMBLE ALL THE WAY!
My version Fork up a block of extra firm tofu, and set the pan on high heat and use it to dry the tofu. Separately, mix 2 tablespoons flax meal, 6 tablespoons soymilk, 2 tablespoons nutritional yeast, few droplets of liquid aminos, pinch of turmeric, and a ton black salt. (soy has no flavor, so not gonna hesitate on the black salt) After the tofu is dry, turn off the heat, and mix that pseudo egg yolk mixture with the tofu separately. The idea is that not only since it is a liquid solution it will distribute the seasonings more homogeneously, but also the seasonings coincidentally have multiple heat sensitive components (gelled fiber from the flax meal, sulfur from the black salt, B12 from the nooch). As many like scrambled eggs a little runny anyway, this is great for maintaining the texture of scrambled eggs while making sure these components are not damaged from heat.
Thanks love! I just ordered my black salt for the first time....im excited! Now I think I can make a tofu scramble as tasty as my one of my favoriate vegan restaurant❣ Btw....see you in Bali!!! My husband and I will be going with you, and we are PUMPED!!! 🌞
I JUST made this and OH MY GOSH it's amazing. I didn't have the veggie bullion and I added my everything bagel seasoning. Also topped it with a little pico de guyo and black beans 🔥🔥🔥🔥. 10/10 recommend.
Great recipe. I'm definitely going to make this tomorrow morning. at 4:47 I love how you put your hands to your mouth like you're about to dig into some bbq ribs when you say "I like make sure all my ingredients are like fine" hahaha
I still make this... My only questions are: 1. When do you move the tofu in the pan? You were tossing it and you said leave it be, which was confusing to me. 2. It's it medium high the whole time? 3. Can you simplify the tofu cooking times for me? Sorry!!! Thank you, Candice ☺️ @EdgyVeg
Fixed fried tofu for my family for the 1st time bc im trying to have my family eat more vegan meals. But I didn't like it fried I didn't use enough seasoning. But I am willing to try this.
I just used your recipe this morning and it was sooooo good! It's only the second version of tofu scramble I've tried but i definitely prefer this way more. Thanks !!!
i tried this recipe today, tho I was lacking some of the ingredients. No Nutritional yeast, due to yeast being bad for gout sufferers and no black salt. More or less had the rest. Turned out okay, used the mixture as filling for whole wheat vegetarian roti. Tho might have to cook longer next time..had a bit more moisture than I thought.
I tried it already.it taste great for breakfast and i make it a bread spread.yummy of course..thanks for sharing,im a friend watching here in Vietnam 🇻🇳.
The sauce is a brilliant idea. You could do a tex-mex, asian, savory etc. I’m gonna throw in a bit of vegan sausage the spices will meld perfectly. Yum! Thanks sooo much!!! 😃
I love your recipe sooo much! I do have a question, in The nutritional information it says serving size and then it says one serving. What is one serving would it be one cup? Thanks so much for your help. 🙏🙏
Great video. I didn’t have black salt at the time but still turned out pretty good. Can you use Hawaiian black salt? It’s the only one I can find in nearby stores :)
MY FIRST SCRAMBLE...I've got spinach, organic diced tomatoes, Nooch, turmeric, black pepper, Himalayan sea salt, garlic, onion powder(extra umami) and veggie stock, let you all know how it goes.
#askCandice, is there anyways you can come up with a “copy cat” recipe for Amy’s Tofu Scramble breakfast pocket? Omg!!! I looooove it so much! But I’d love to be able to make it myself!!
I definitely have to try this sooner than later!! I'm happy with my tofu scramble recipe, but this one is simple enough for me to want to try. My biggest problem with most tofu scramble recipes I've come across is that they use too many fragrant spices and I like that yours doesn't.
Never mind. I saw the printed version. In the past three years, I’ve eaten other peoples scrambled tofu. Never made it myself. We’re snowed in and I have the ingredients, so I’m making this tomorrow.
It's going to be soft but I actually really like that, I never use firm tofu when I make a scramble. So it really depends on what texture you prefer, I find soft/medium tofu to be closer to how I remember scrambles eggs but maybe that's just me
just another hardcore kid Thanks! I actually tried it with silk tofu and it worked pretty well, though it was pretty soft as you already said. But I nevertheless really liked it :)
I wanted to make this today... but was confused between FIRM and MEDIUM tofu. All my tofu’s say either soft, firm, extra firm (could not find ‘medium’). Chef Google says Medium is aka Firm... so I am confused.
Leave me a comment if you want any more vegan "egg"-related recipes?
Get my Tofu scramble recipe here👉🏻 www.theedgyveg.com/2020/03/10/vegan-scrambled-eggs/
Edgy Veg, yes, yes, yes, yes!!!! I always watch the “egg” stuff!
Could you make a Toasted Western Sandwich? It used to be the only egg thing I could eat. I used to just get it with onions and green peppers.
How about a convincing quiche recipe? Love you! ❤️
You are one sexy Vegan.
Deviled eggs? Mine are probably the thing I made the best. My secret, which may help veganize it, is to use curry powder. I also strained pickle relish so it doesn’t get too liquidy, which I find gross. Fresh, minced parsley is essential, and I have used Veganaise for years as real mayo makes me gag, lol. Not that you asked but since I said this much I will add that spicy brown mustard seems to work far better than Dijon or regular yellow mustard for this, ditto with a good smoked paprika rather than sweet or standard issue Schilling paprika.
cooking starts at 3:48
Thank you!
4:05
Great work thanks!
Thank you!!!
More like 4:08 😅
This was my 1st time making tofu scramble as a newer vegan. Made my non-vegan husband blind taste test this and his only reaction was "why'd you put so much garlic in the eggs?" I count that as a success! P.S. that wasn't the recipe's fault, I LOVE garlic. 😄Only had firm tofu, excited to try the mix next time. Def subscribing!
Me: my tofu scramble can’t get any better
Edgy Veg: hold my tofu
😂😂😂😂😂😂
John Rush hahahahahhaha
Ya
I live this pls make more fun cooking stuf
@@EdgyVeg 3 years, but...I use your recipe still every week! All about that sawwwce!
Just made for the first time. Mixed in sautéed onions, red bell pepper, spinach, tomatoes, and freshly cooked basmati brown rice. Absolutely phenomenal!!!
sounds great!
Looove tofu scramble. It holds up well as leftovers so it's a great meal prep dish.
Really delicious. This will be my go-to scramble. When it’s cold, if you add everything you enjoy in an egg salad, it is AMAZING.
Just made this and it’s 👌 I used sea salt instead of black salt and fresh garlic instead of garlic powder so don’t be scared to change the recipe based on what you already have it’s still divine
I hate eggs... but I really love this scramble. The sauce simmering makes such a huge difference!!!!! I did mine with all extra firm and it was delicious!!
I love scrambled tofu but didn't like how piece-y and dry mine always is, I'm definitely going to try it your way! Thanks!
Lindsay Ariel I add a little soya milk to mine, works a treat!
@@adamellis666 Make your own, try cashew milk: water+cashews
@@cubul32 nah too lazy
This was the first time I was able to enjoy tofu scramble so thank you :) I did not have a vegetable bouillon so I added some vegetable broth instead and just let it dry out. Still tasted pretty good
My granddaughter is in the culinary course at SAIT here in Alberta, she has made a variation of this and I love it. I sent her the link to your recipe and asked her to make it for me. Yum can hardly wait.
It's the first time ever that I make scramble tofu and this is the BOMB!!! My picky husband was so impressed! Thank you so much for sharing your recipe 🤗
Omg! The first non-desi person to say “kala namak” correctly!
Kala namak (black salt) is 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 heat-sensitive.. 𝐄𝐗𝐓𝐑𝐄𝐌𝐄𝐋𝐘. Once heaten up, it loses that eggy taste remaing salty instead and you don't want that, so much better is to add it as the last final ingredient.
Didn't think of that and it is salt and I usually don't cook with that much salt anyway! I will do that next time!
@Candy Jones @Kay Waddell It's not my wisdom, i'm only a messenger😎 My life turned upside down the moment i watched "Scrambled eggs" (2017) on The Vegan Corner (amazing guy to be honest - vegan italian chef). The tip appears at 2:00😉 You can also find my comment there - literally thanking on my kness. That day i decided to mention it whenever it is not mentioned👌
Thanks for sharing this beautiful recepi❤️I just went vegan 3 months ago and started my youtube channel too for sharing my journey as a chef and sharing vegan recipes, food and life being a vegan is much more easier than we think ❤️
From Malaysian vegan UA-camrs
My favorite scrambled tofu recipe I keep coming back to it
I made this tonight. I was so AFRAID to eat Tofu. I just didn’t know what it was and if it was healthy. Sis you talked me off the ledge of the window. I came in this kitchen and did yo thing and girlllllll this scramble was da BUSINESS. I WAS LIKE WHAT THE SAM COOKE IS THIS. It was simply DELICIOUS. I added mushroom onion and spinach. It’s going to work with me tomorrow. Thank you so much 😊
Hey, I was trying to get all these ingredients, and mistakenly thought you said "white pepper" - so after going to 3 different places, finally got white pepper... Then realized it was Black Salt. I also can't find where you show how much of each ingredient? I clicked all your links on the video, but not a clear ingredient list anywhere to be found. Anyway, I basically winged it and they came out awesome! Thanks for the suggestions. I have been vegiterian for 8yrs and Vegan for 1. Only thing I have ever missed is scrambled eggs. But never again. TOFU SCRAMBLE ALL THE WAY!
Hahahha
My version
Fork up a block of extra firm tofu, and set the pan on high heat and use it to dry the tofu.
Separately, mix 2 tablespoons flax meal, 6 tablespoons soymilk, 2 tablespoons nutritional yeast, few droplets of liquid aminos, pinch of turmeric, and a ton black salt. (soy has no flavor, so not gonna hesitate on the black salt)
After the tofu is dry, turn off the heat, and mix that pseudo egg yolk mixture with the tofu separately.
The idea is that not only since it is a liquid solution it will distribute the seasonings more homogeneously, but also the seasonings coincidentally have multiple heat sensitive components (gelled fiber from the flax meal, sulfur from the black salt, B12 from the nooch). As many like scrambled eggs a little runny anyway, this is great for maintaining the texture of scrambled eggs while making sure these components are not damaged from heat.
My tofu scramble is delicious according to my wife 😍 but I’m gonna try yours too. I use medium firm and silken tofu. It’s a great texture.
Holy heck n bob! This was the BEST tofu scramble I’ve EVER made! I only had firm tofu but by not pressing it I think it gave a great texture!
I always add the black salt after cooking. Adding the black salt while cooking, makes it's eggy taste dissapear.
Wow, good tip!
true.
Its
@@mjmj0828 Thank you.. ;-)
yeah, you are supposed to do it like that because the Kala Namak is heat-sensitive.
I make your tofu scramble from your cookbook every weekend so I’m excited to try this new method👏🏻❤️
Thanks love! I just ordered my black salt for the first time....im excited! Now I think I can make a tofu scramble as tasty as my one of my favoriate vegan restaurant❣
Btw....see you in Bali!!! My husband and I will be going with you, and we are PUMPED!!! 🌞
Thanks for the recipe. I had never heard of black salt. I just ordered some from Amazon.
it really changes the game for vegan eggs!
OG recipe! I'm so hungry for this right now 😍🙌🤤.. btw girrrl you always look so cute! You have the sweetest style ever! ❤️❤️
Always our favorite since we received your cook book. Oct.15, 2017.
OMG THIS WAS DELICIOUS I-
I've always hated tofu, still wanted to eat it instead of eggs tho, i tried this recipe and OMG-
I JUST made this and OH MY GOSH it's amazing. I didn't have the veggie bullion and I added my everything bagel seasoning. Also topped it with a little pico de guyo and black beans 🔥🔥🔥🔥. 10/10 recommend.
How much nutritional yeast did you use?
Hands down, best tofu scramble I’ve ever had-oil free too!😍
Great recipe. I'm definitely going to make this tomorrow morning.
at 4:47 I love how you put your hands to your mouth like you're about to dig into some bbq ribs when you say "I like make sure all my ingredients are like fine" hahaha
Made this today for breakfast. It came out perfect! Very tasty 👌🏽
Glad you liked it!!
I still make this... My only questions are:
1. When do you move the tofu in the pan? You were tossing it and you said leave it be, which was confusing to me.
2. It's it medium high the whole time?
3. Can you simplify the tofu cooking times for me? Sorry!!! Thank you, Candice ☺️
@EdgyVeg
Fixed fried tofu for my family for the 1st time bc im trying to have my family eat more vegan meals. But I didn't like it fried I didn't use enough seasoning. But I am willing to try this.
Nice I’m going to give this a try look so good
I just used your recipe this morning and it was sooooo good! It's only the second version of tofu scramble I've tried but i definitely prefer this way more. Thanks !!!
I used coarse sea salt instead, add a sprinkle of basil for fun and some dill too. Used firm tofu only . It was great!
i tried this recipe today, tho I was lacking some of the ingredients. No Nutritional yeast, due to yeast being bad for gout sufferers and no black salt. More or less had the rest. Turned out okay, used the mixture as filling for whole wheat vegetarian roti. Tho might have to cook longer next time..had a bit more moisture than I thought.
Just started watching, but I've been looking forward to video like this for a minute!
XO's
Dear @nelinkitchen can you please stop spam commenting.
Nel in kitchen when you share it on every comment it is. I’m happy to share your stuff, but please do it respectfully
Nel in kitchen feel free to send me your stuff in a message! Happy to share
I love all vegan egg substitutes Great video Candice!
I tried it already.it taste great for breakfast and i make it a bread spread.yummy of course..thanks for sharing,im a friend watching here in Vietnam 🇻🇳.
Do you think the basic scramble could be made in advance and then the day of take one portion and mix with the veggies of the day, and heat and eat?
I love this tofu scramble recipe!!!! I make it all the time🤤
Just made this with a sandwich and extras, my PICKY daughter loved it!! So, now I am about to make her one 😂
Ahhh, tofu scramble. Haven’t made it in awhile but this video is making me crave it so bad!
This is the best scramble I’ve ever made! Thank you! I can’t eat soy so I use “Pumfu” and it’s just as good😊
Glad you like it!
Hi I`m new to vegan thank you for the help
I do very similar but with fresh garlic and spring onions. For líquid I use olive oil or butter and water 1/3 propotion:)
The sauce is a brilliant idea. You could do a tex-mex, asian, savory etc. I’m gonna throw in a bit of vegan sausage the spices will meld perfectly. Yum! Thanks sooo much!!! 😃
@ eekns I add vegan sausage as well good eating my friend!! Lol
I love your recipe sooo much!
I do have a question, in The nutritional information it says serving size and then it says one serving. What is one serving would it be one cup? Thanks so much for your help. 🙏🙏
OMG!!! This is the 'best' vegan scramble I have ever tasted! Lol
I already trust this recipe given your fashion 😍
I don’t eat a whole ton of tofu anymore, but once in a while there’s nothing like a good scramble! Definitely gonna try this!! 🤩
It's delicious!
Love the ingredients. Can I substitute the vegetable bouillon for vegetable broth? If so, how much? Otherwise, what is a good alternative? TIA
yes! Substitute the water for vegetable broth in equal amounts
Does this reheat well? Only me so I couldn’t eat it all in one meal. Excited to try the recipe!
Great video. I didn’t have black salt at the time but still turned out pretty good. Can you use Hawaiian black salt? It’s the only one I can find in nearby stores :)
So informative ! Also that dress looks great on you 😍
It’s so annoying how hard it is to find pretty much all of these ingredients where I live 😭
Don't you have supermarkets or health food shops. Our local supermarket does tofu but I can't tell what grads firmness it is.
This looks delicious !
MY FIRST SCRAMBLE...I've got spinach, organic diced tomatoes, Nooch, turmeric, black pepper, Himalayan sea salt, garlic, onion powder(extra umami) and veggie stock, let you all know how it goes.
using some roasted red peppers instead of tomatoes and paprika
Loved your take on this. 👍
It would be helpful if you include measurements on the webpage next to the items need.
Scroll down on the website and you'll find all measurements, ingredients and written instructions
#askCandice, is there anyways you can come up with a “copy cat” recipe for Amy’s Tofu Scramble breakfast pocket? Omg!!! I looooove it so much! But I’d love to be able to make it myself!!
I definitely have to try this sooner than later!! I'm happy with my tofu scramble recipe, but this one is simple enough for me to want to try. My biggest problem with most tofu scramble recipes I've come across is that they use too many fragrant spices and I like that yours doesn't.
Yummo! Looks delicious 😋
Any recommendations for substituting the yeast? I'm allergic to yeast sadly :(
You can try using some vegan cheese or just skip it if you need to
I love you and your vibrant personality ❤️💙💚
what are the amounts of Tumeric, Nutritional yeast and garlic powder?
I really like the suggestion of the black salt for the sulfur smell. Now, where to get it.
Amazon
I’m trying this recipe now!
Green eggs is a bonus hell yes😂
Looks amazing as always!
Yes thank you for this! I will make it this week.
Did I miss something or did you not include measurements with those seasonings?
Never mind. I saw the printed version. In the past three years, I’ve eaten other peoples scrambled tofu. Never made it myself. We’re snowed in and I have the ingredients, so I’m making this tomorrow.
Looks yummy!
Sprinkle in a few Baco's for a lovely bacon taste.
Wow! that looks doable!!
gonna try. Thanks!💃🏻
where do you get black salt? i’ve been looking for MONTHS and can not find it!
I get it at an Indian grocer
Amazon!
Indian grocery and its cheap
That's cool! I've to try this 😉😋
I'm a new subscriber so thanks for posting this video - definitely giving it a try! Nice dress, btw. :-)
Can't wait to receive my cookbook 🙂
you should try and make a vegan shakshouka ! i had the best vegan version when i was in israel.
Great video. I love your top.😊
your hair and your dress and everything! ah you look so pretty!!!
What are the measurements for the ingredients?
Linked in the description
So would veggie broth work as a sub for to bullion
A must try thank you
OMG. Candice your shirt is so cute. 💗
Can u use silk tofu instead of the medium tofu or is it gonna be to soft? Great vid btw :)
It's going to be soft but I actually really like that, I never use firm tofu when I make a scramble. So it really depends on what texture you prefer, I find soft/medium tofu to be closer to how I remember scrambles eggs but maybe that's just me
just another hardcore kid Thanks! I actually tried it with silk tofu and it worked pretty well, though it was pretty soft as you already said.
just another hardcore kid Thanks! I actually tried it with silk tofu and it worked pretty well, though it was pretty soft as you already said. But I nevertheless really liked it :)
I had mori nu extra firm silk on hand. It's cooking right now don't know about the texture but that sauce is amazing!
Ok eggs are awesome! I added some baked chopped gold potatoes to half of it and it's fantastic!
Great job! Add some home fries...mmm killer. Thanx!
You look so beautiful and I love that dress! Omgosh, where did you get it?
Hi, can you right down the ingredients? Thank you
Yum!! I love the dress too!!
I wanted to make this today... but was confused between FIRM and MEDIUM tofu. All my tofu’s say either soft, firm, extra firm (could not find ‘medium’). Chef Google says Medium is aka Firm... so I am confused.
Wow, your “sauce” is literally what I have been doing for years and I’ve only heard of you recently. Sometimes I add some soy.
way cheaper than the Just Egg product ! will be making this next time!
I made this a couple Sundays ago and it was fantastic. Here I am Easter Sunday making it again thank you I love the sauce I love everything about this
THE BEST
The amounts of each ingredient weren't mentioned. Please give us the complete recipe. Thank you.
As always - it’s linked in the description box for your ease of use and reference
Skip to @2:26 for the actual meat of the recipe.