Make-It-Your-Own (MIYO) Tofu Scramble
I used to be such an egghead and would eat scrambled eggs nearly every morning. When I went vegan, I wanted to make sure I could mimic my creamy and cheesy scrambles with more good-for-you ingredients—with no little chicks (or mamas) harmed in the making. Nutritional yeast adds a rich and nutty “cheesy” flavor, while the layering of herbs, spices, and add-ins really brings the scramble to life! And sometimes, when I’m looking to amplify the experience, I’ll add a pinch or two of black salt (aka kala namak), which emulates the sulfuric taste in eggs.
From Living Lively by Haile Thomas. Copyright © 2020 by Haile Thomas. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.