When I've made Filipino breakfast with longanisa sausages in the past, I've often left out the usual scrambled eggs. Since longanisa are so calorie dense, I usually leave them out to cut back on the overall calories of the meal. Then I discovered the perfect way to enjoy eggs... without eggs! Tofu makes a great base for the scramble vs eggs which 47% more calories. And in addition to the usual tomatoes and onions, I use a secret ingredient to give the scramble a distinctly "eggy" taste: black sea salt. Black sea salt has the notable taste of sulfur, a quality shared by eggs, so its addition to the tofu helps make it an egg-cellent substitute in this scramble recipe.
I made this dish for Chris and his sister not telling them that I didn’t use eggs. They noticed that there was a difference in texture, but they had no idea that there wasn’t any eggs in it at all! I call that a success. :)
Keto Filipino Tofu Scramble Recipe
- 3 tablespoons avocado oil
- 2 medium tomatoes, diced
- 1 medium red onion, diced
- 2 cups firm tofu, mashed
- ¼ teaspoon sweet paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 2 teaspoons black sea salt
Heat frying pan over medium heat and add avocado oil. Saute onions and tomatoes until onions are translucent.
Add mashed tofu, mix until combined then allow to simmer for 5 minutes.
Lower the heat and add paprika, turmeric powder, cumin, garlic powder, black pepper, and mix until tofu turns yellowish. Stir in nutritional yeast.
Sprinkle black salt over the entire mixture and give it a stir. Serve hot with toast or over steamed cauliflower rice.
Did you make this vegan keto Filipino tofu scramble recipe recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)