Scrambled tofu with champignons

I met someone who told me he and his wife were vegetarian for more than 30 years. They would like to go vegan but he had a hard time imagining his life without scrambled eggs. So here is a very easy recipe for scrambled tofu that will help anyone forget about scrambled eggs. ;-) 

Ingredients:

250g champignons

250g firm tofu

1/3 t.s. kala namak (a.k.a. black salt)

1/2 t.s. turmeric

1/2 t.s. smoked paprika

1/2 t.s. Oregano (or your favorite “Herbs de” Provence”, cajun spices or Italian spices mix) 

tabasco to taste

1 full t.s. sea salt (or to taste)

1 tbs lemon juice

2 tbs nutritional yeast (I use brand Vitam. Some brands can be very bitter or have a weird taste, so if you cannot find a good one, leave it out and use 1 t.s. of prepared mosterd instead)

Rinse the champignons thoroughly to remove any dirt and cut them in thin slices. Add 2 tablespoons of olive oil to a frying pan, add the champignons and let them cook over medium-high heat, stirring only when necessary, until they get golden brownish. If you stir them too much they might become too soft and watery. 

Crumble the tofu with a fork and add the rest of the ingredients, except the lemon juice and nutritional yeast. Set it aside.

When the champignons are ready, lower the heat, stir in the crumbled tofu with the spices and let it get warm, for 1 or 2 minutes. Add the lemon juice and the nutritional yeast, stir well and serve immediately. 

Optional: add fresh herbs such as basil leaves, cilantro, rosemary or sage.

Serve it in a wrap or as sandwich filling, with dark greens, such as kale or with your favorite salad. Feel free to vary the seasonings according to what you have available or to your own preference. Tofu is quite versatile and it will go well with pretty much any kind of spice mix.