After making scramble the same way forever, I finally had a breakthrough.
Tastes eggy and delicious. No actual salt used.
I had an abundance of shiro miso paste and wanted a new way to approach our standard tofu scramble. I thought of a recipe I sometimes use for vegan mac ‘n cheese that includes miso, which gave it a complex cheesy flavor. So I just went for it and it turned out to be my new favorite concoction. What I didn’t expect is that the miso made it taste “eggy”. It was a pleasant surprise after I’d abandoned using black salt to accomplish that many moons ago. It only made the kitchen smell like sulfur. And who liked eggs for the sulfur odor? Bleh. Down with black salt, hello miso.
Here’s how it’s done: break your drained block of super-firm tofu into LARGE chunks, add to oiled pan on medium. Dust the tofu with turmeric and paprika. Add one chopped shallot, then stir and cook until the shallot pieces are soft and the tofu has firmed up a little bit. Mix 1 Tbs of SHIRO MISO (not regular mellow miso) with 2 Tbs of very hot-almost boiling- water and a big dollop of mustard in a little container until it is all dissolved. Add this liquid to the tofu, then stir until the tofu fully absorbs it. Break tofu into smaller chunks as you stir, and cook a little more until the tofu is fairly dry. Then sprinkle some vegan cheese shreds on top (optional). It is ready when the shreds have melted. You can add a blop of earth balance at the end if you like, this makes it a little richer. This scramble is softer and creamier than my other recipe, which results in a more toasted, golden brown tofu. I think this makes it even more like well-done scrambled, custardy-eggs. The crowning glory to this could be finely chopped chives! I just thought of that. But darn, I already took that photo.
Mushroom Variation: Start with a big blob of earth balance in the pan on medium-low, add half the diced shallot, (reserve the other half) sliced crimini or white mushrooms. Cook mushrooms until slightly browned, then set aside. Without washing the pan, make the scramble as described above with the remaining half diced shallot, then before the dijon mustard and miso mixtuer, add the mushrooms back in and stir well until finished.