A.J. Scrambled Tofu

This is the Ananda Jaya recipe for scrambled 'eggs' using tofu. The secret ingredient is black Himalayan salt, which is super rich in minerals and contains sulfur dioxide. This component makes our 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. This blackish salt appears 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 characteristic smell. Common table salt tastes the way it does primarily due to sodium chloride, its main component.

Since ancient times, Indian black salt has been used and is said to have been identified by Maharishi Charaka, the great sage of Ayurvedic medicine around the 6th–2nd century BCE. Black salt tends to have less sodium than table salt, making it helpful for people with high blood pressure and those following low-salt diets.

Going vegan, you will not miss the taste of eggs with A.J. scrambled tofu. This is a wonderful recipe to try. Even if you're not vegan, this is still a delicious and healthy alternative to scrambled eggs.