Be a Blender: Blended Tofu Egg Scramble

Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.

Serves: 4

6 ounces silken tofu

4 large eggs

1/4 teaspoon sea salt

1/8 teaspoon turmeric

1/4 cup mushrooms, sliced

2-3 tablespoons scallion, sliced

Cooking spray

In a large mixing bowl, crumble tofu into small pieces.  In a separate bowl, lightly whisk the eggs then stir in salt, turmeric, and mushrooms. Pour egg mixture over the crumbled tofu and stir to combine.

Heat a large pan over medium heat and grease with cooking spray. Add the tofu egg mixture and use a spatula to stir until the eggs are set and the mixture is solid.

Remove to a pan, garnish with scallion, and


serve immediately for best flavor and texture.

Pro tip: Try using black salt (kala namak) which will help the tofu to take on a natural egg flavor.