Vegan Hard-Boiled Egg Crumble Recipe | VEEG (2024)

VEEG

• 15

  Prep:

• 0

  Cook Time:

• Yield: 5 Servings

  See Also

  Easy Mexican Sour Cream Dip Recipe (Mexican Crema)Easy Fermented Jalapeños RecipeVegan Refried Bean Dip | Healthy Appetizer Recipe - Simply QuinoaPork Cutlets Parmigiana Recipe

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Vegan Hard-Boiled Egg Crumble effortlessly plays the role of ‘egg’ in everything from eggless egg salad sandwiches all the way to the ‘egg’ layer in my Vegan 7-Layer Salad!Mix up a batch ofthisVegan Hard-Boiled Egg Crumble on the weekend and keep it in the fridge as a nifty breakfast protein add-on to the top of a slice of delicious avocado toast. Once you press thetofu, this recipe takes about two whole minutes!

Ingredients

• one block of extra-firm organic tofu pressed and crumbled
• 1/4 to 1/2 tsp Black Salt/Indian Kala Namak
• a good pinch of ground turmeric powder, up to about 1/2 tsp should work perfectly

Instructions

1. First, open the block of extra firm organic tofu and drain off the packing liquid to prepare it for pressing. Pressing tofu releases addition water from the tofu which helps it absorb flavors.
2. To remove extra liquid from the block of tofu:
   • Wrap the tofu in a clean kitchen towel or sturdy paper towels.
   • Place the swaddled tofu on a plate that is big enough to catch the extra liquid.
   • Carefully top with either a heavy iron skillet, some other massive kitchen tool or even a stack of heavy books. Be sure that the stackis stable andunderstand that the tofu will shift a bit as liquid releases.
   • Once the towelingis wet, and moisture has pooled in the plate, your tofu is ready for use in this recipe for a Vegan Hard-Boiled Egg Crumble. Fifteen minutes or less and it's ready to go!
   Before receiving a handy dandy and ever so useful tofu press for Christmas from my fabulous kiddos, this is the method I used to rid tofu of its extra liquid so that it absorbs more of the flavorfrom sauces and seasonings.
3. Next, after you've pressed the tofu, gently crumble it into a medium-size mixing bowl using your hands.
4. Now add the black salt and a pinch of turmeric to thebowl of crumbled tofu and gently stir to combine. The tofu will begin to turn a soft yellow color.If there are anychunks of white tofu remaining, use your hands to gently break down the more prominent pieces into smaller bits so that the seasoning more readilypenetrates the tofu.Massage the seasoned tofu until it looks like the crumbled center of a hard-boiled egg. Taste a bit and adjustby adding a bit more black salt for egg flavor or more turmeric for brighter yellow color.
5. This Vegan Hard-Boiled Egg Crumblestores well in the refrigerator, covered, for up to a week or so. Low in calories with zerocholesterol and high in protein, you can use your batch of this Vegan Hard-Boiled Egg Crumble in the same way you would use a hard-boiled egg.

Notes

• For the longest time, I avoided cooking with tofu becauseit was just so unfamiliar. I found this article posted by The World's Healthiest Foods tobe incredibly informative about the nutrients found in tofu and suggestions for its use and preparation.
• Though it may be a new type of salt flavor for you, once you try it, you will be glad you have a bag of black salt tucked away in the spice cabinet for future use. A little goes a long way, so it lasts a long time.

Nutrition

% DV

Calories Per Serving: 78

Prep Time:

Cook Time:

Yields: 5 Servings

Ingredients

• one block of extra-firm organic tofu pressed and crumbled
• 1/4 to 1/2 tsp Black Salt/Indian Kala Namak
• a good pinch of ground turmeric powder, up to about 1/2 tsp should work perfectly

Instructions

1. First, open the block of extra firm organic tofu and drain off the packing liquid to prepare it for pressing. Pressing tofu releases addition water from the tofu which helps it absorb flavors.
2. To remove extra liquid from the block of tofu:
   • Wrap the tofu in a clean kitchen towel or sturdy paper towels.
   • Place the swaddled tofu on a plate that is big enough to catch the extra liquid.
   • Carefully top with either a heavy iron skillet, some other massive kitchen tool or even a stack of heavy books. Be sure that the stackis stable andunderstand that the tofu will shift a bit as liquid releases.
   • Once the towelingis wet, and moisture has pooled in the plate, your tofu is ready for use in this recipe for a Vegan Hard-Boiled Egg Crumble. Fifteen minutes or less and it's ready to go!
   Before receiving a handy dandy and ever so useful tofu press for Christmas from my fabulous kiddos, this is the method I used to rid tofu of its extra liquid so that it absorbs more of the flavorfrom sauces and seasonings.
3. Next, after you've pressed the tofu, gently crumble it into a medium-size mixing bowl using your hands.
4. Now add the black salt and a pinch of turmeric to thebowl of crumbled tofu and gently stir to combine. The tofu will begin to turn a soft yellow color.If there are anychunks of white tofu remaining, use your hands to gently break down the more prominent pieces into smaller bits so that the seasoning more readilypenetrates the tofu.Massage the seasoned tofu until it looks like the crumbled center of a hard-boiled egg. Taste a bit and adjustby adding a bit more black salt for egg flavor or more turmeric for brighter yellow color.
5. This Vegan Hard-Boiled Egg Crumblestores well in the refrigerator, covered, for up to a week or so. Low in calories with zerocholesterol and high in protein, you can use your batch of this Vegan Hard-Boiled Egg Crumble in the same way you would use a hard-boiled egg.

Notes

• For the longest time, I avoided cooking with tofu becauseit was just so unfamiliar. I found this article posted by The World's Healthiest Foods tobe incredibly informative about the nutrients found in tofu and suggestions for its use and preparation.
• Though it may be a new type of salt flavor for you, once you try it, you will be glad you have a bag of black salt tucked away in the spice cabinet for future use. A little goes a long way, so it lasts a long time.

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