Here is a dish that revolutionizes the perception of breakfasts in the ketogenic and vegetarian diet. Keto Tofucznica is a plant-based answer to classic scrambled eggs, made from crumbled tofu, which, thanks to the right spices, closely resembles the egg version. The addition of black salt Kala Namak gives it a characteristic, slightly sulfurous aroma, while turmeric adds a beautiful golden color. The dish is enriched with a forest touch in the form of fresh, aromatic chanterelles and a handful of young spinach, which adds nutritional value and color. The foundation of this extraordinary breakfast is homemade 'cloud bread' – fluffy, light, and almost carbohydrate-free, baked from whipped egg whites and cream cheese. It’s the perfect option for a lazy morning, a hearty brunch, or a nutritious post-workout meal that delights both in taste and presentation.
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Preheat the oven to 150°C (top and bottom heat, no fan). Prepare a large baking tray and line it with parchment paper. It's important to prevent the breads from sticking.
Very carefully separate the egg whites from the yolks into two separate, clean, and dry bowls. Make sure that not a bit of yolk has gotten into the egg whites, as even a small amount of fat will prevent them from whipping properly.
Add the cream cheese to the bowl with the egg yolks and mix thoroughly using a whisk or fork until you achieve a smooth, uniform mixture without lumps. The mixture should have the consistency of thick cream.
Add baking powder to the bowl with the egg whites. Beat the egg whites with a mixer on high speed. Start at a lower speed and gradually increase it. Beat for about 4-5 minutes, until the foam is very stiff and shiny. The finished foam should not fall out of the bowl when turned upside down.
Now for the most delicate part: combining the mixtures. Add about 1/3 of the whipped egg whites to the yolk mixture and very gently fold with a spatula, making movements from the bottom of the bowl upwards. Then add the remaining egg whites and continue to gently mix just until the ingredients are combined. The goal is to keep the egg whites from deflating as much as possible.
Using a large spoon, scoop portions of the batter onto the prepared baking sheet, forming 4 round, flat pancakes with a diameter of about 10-12 cm. Leave space between them, as they will rise slightly during baking.
Place the tray in the preheated oven and bake for about 25-30 minutes. The rolls are ready when they have a golden color and are springy to the touch. After baking, turn off the oven, crack the door open, and leave the rolls in for 5 minutes to cool slowly. Then remove and transfer to a rack to cool completely.
While the breads are baking, prepare the tofu scramble. Remove the tofu from the package and thoroughly dry it with a paper towel. The less water, the better the texture of the final dish. Transfer the tofu to a bowl and crumble it with your fingers or a fork into irregular chunks resembling scrambled eggs.
Clean the chanterelles thoroughly using a small brush or a damp cloth, removing any dirt and needles. Cut larger mushrooms in half or quarters. Peel the shallot and garlic and chop them very finely.
In a large skillet (preferably non-stick), heat olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until it becomes translucent and soft. Then add the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn the garlic, as it will become bitter.
Increase the heat, add the cleaned chanterelles to the pan and sauté for 5-7 minutes, stirring occasionally. The mushrooms will first release water, and then it will start to evaporate and the chanterelles will begin to brown. Season with salt and pepper at the end of cooking.
Add the crumbled tofu to the sautéed mushrooms. Sprinkle in turmeric, kala namak salt, and freshly ground pepper. If using, add the nutritional yeast now. Pour in the plant-based milk and mix everything well so that the tofu is coated with the spices. Fry the mixture for 3-4 minutes, stirring, until the tofu is heated through and slightly 'sets'.
Finally, add the spinach leaves to the pan. Stir for about 1-2 minutes, just until the spinach wilts but still retains its vibrant green color. Remove the pan from the heat.
Serve immediately. On a plate, place two fluffy bread rolls. Generously top each roll with a portion of hot tofu scramble with chanterelles and spinach. Optionally, sprinkle everything with freshly chopped chives for added freshness and crunch.
Cloud Bread gained immense popularity on the internet around 2016 as a gluten-free and low-carb alternative to traditional bread. Its recipe is incredibly simple, based on just three main ingredients, and its fluffy texture makes it a great base for sandwiches and toasts in keto and Atkins diets.
To make the dish look like it came from the best restaurant, arrange the flatbreads on a large, flat plate. Place the tofu scramble in the center of the flatbreads, creating a small mound. Sprinkle with freshly ground pepper and garnish with a few leaves of fresh arugula or microgreens for color contrast. You can also drizzle everything with a bit of high-quality truffle oil to enhance the mushroom aroma.
Fluffy breads are best stored in an airtight container in the refrigerator for up to 3 days. They can be eaten cold or briefly warmed in a toaster or on a dry skillet. Store the tofu scramble separately, also in a closed container in the refrigerator, for up to 2 days. Reheat in a skillet with a little water or plant-based milk to regain a creamy consistency.
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