🍳 Tofu Egg Substitute Versatile, Protein-Rich & Great for Cooking

This tofu-based egg alternative is perfect for scrambles, omelets, or baking. Creamy, fluffy, and loaded with plant power.

🛠 Kitchen Tools

• Hand blender

📋 Ingredients

Makes about 2 cups

• Tofu: 17.5 oz / 500 g

• Chickpea flour: 3.5 oz / 100 g

• Cornstarch: 2.5 oz / 75 g

• Plant-based milk: 8.5 fl oz / 250 ml

• Black salt (Kala Namak): 5 g

• Turmeric powder: 5 g

• Water: 1 fl oz / 30 ml

👨‍🍳 Instructions

• Combine the ingredientsIn a container, add the tofu, chickpea flour, cornstarch, plant-based milk, black salt, turmeric, and water.

• Blend until smoothUse a hand blender to blend everything into a smooth, homogeneous mixture.

🍽 Serving Suggestions

• Use for vegan scrambled "eggs" or omelets

• Mix into savory baked goods or quiches

• Pan-fry for tofu egg patties

💡 Why You'll Love It

✔ Packed with plant protein

✔ Eggy taste thanks to black salt

✔ Customizable for many recipes