Vegan "Egg" Scramble, Part 2 of Vegan Longsilog
 
Cook time
Total time
 
This is the UPDATED version of the video recipe
Cuisine: breakfast
Serves: 4-5
Ingredients
  • 1 tablespoon potato flour
  • 2 tablespoons nutritional yeast
  • ½ cup nut milk
  • 1 teaspoon black salt or kala namak
  • salt to taste
  • 1 tablespoon refined coconut oil
  • 1 garlic clove, peeled, crushed and minced
  • 2 blocks tofu (about 32 ounces), crumbled
Instructions
  1. In a bowl, whisk potato flour, nutritional yeast, nut milk, black salt, and salt.
  2. Heat a medium pan over medium heat.
  3. Pour oil and once hot enough, add garlic and fry until golden brown.
  4. Add tofu and fry for 5-8 minutes. Season with a pinch of salt.
  5. Slowly and gently, pour the liquid mixture into the pan. Mix well.
  6. Once you've achieved the desired texture, turn off heat.
  7. Serve hot, preferably with garlic fried rice and vegan Filipino sausages for a Longsilog combo
Notes
This is the updated version of the video recipe

Make sure that the black salt you use is kala namak. Other black salts won't produce an "eggy" flavor. You can find kala namak at Indian grocery stores or online.

Nutritional yeast is a ready-to-eat ingredient NOT to be mistaken for dry active yeast (which is used for baking). Nutritional yeast is dry yellow flakes that tastes nutty. You can find it at most specialty stores and online. I got mine at the bulk section of the vegetarian co-op, Rainbow Grocery in San Francisco. Btw, nutritional yeast is fortified with vitamin B12!

If you don't have refined coconut oil, you could use regular cooking oil.


Make sure you don't skimp on good quality tofu.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-scrambled-eggs/