Breakfast & Brunch > Vegan Breakfast & Brunch > Vegan Egg Alternatives > Tofu Scramble Recipe (Vegan)

Savory Vegan Tofu Scramble

A flavorful and protein-packed vegan tofu scramble that perfectly mimics the taste and texture of scrambled eggs, thanks to the magic of black salt.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
2-3
Ingredients
  • 1 block (14-16 oz) Firm or Extra-Firm Tofu
  • 2 tablespoons Nutritional Yeast
  • 1/2 teaspoon Black Salt (Kala Namak)
  • 1/4 teaspoon Turmeric Powder
  • 1/2 medium, chopped Onion
  • 1/2 medium, chopped Bell Pepper
  • 2 cloves, minced Garlic
  • 1 tablespoon Olive Oil or Vegan Butter
  • 2 tablespoons Plant-Based Milk (Almond, Soy, or Oat)
  • to taste Black Pepper
  • to taste (e.g., chives, avocado, salsa) Optional Toppings

Prepare the Tofu

Press the tofu to remove excess water. This helps it crumble better and absorb flavors. You can do this by wrapping the tofu in paper towels and placing a heavy object on top for about 15-20 minutes. Once pressed, crumble the tofu into a bowl.

Sauté the Vegetables

Heat the olive oil or vegan butter in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Tofu and Seasonings

Add the crumbled tofu to the skillet with the vegetables. Stir in the nutritional yeast, black salt, turmeric powder, and black pepper. Mix well to combine all ingredients. The black salt is key for that eggy flavor.

Cook the Scramble

Pour in the plant-based milk. This will help to create a softer, more egg-like texture. Cook the tofu scramble, stirring occasionally, for about 8-10 minutes, or until heated through and slightly browned.

Serve and Enjoy

Serve the tofu scramble immediately, garnished with your favorite toppings such as chives, avocado slices, or salsa. It pairs perfectly with toast, tortillas, or as a filling for breakfast burritos.

← Savory Chickpea Flour Omelette with Spinach and Mushrooms Spicy Chickpea Flour Omelette with Black Beans and Salsa →

FAQ

  • What is black salt (kala namak)?

    Black salt, also known as kala namak, is a type of volcanic rock salt with a distinctive sulfurous flavor. This flavor is what gives the tofu scramble its eggy taste.
  • Can I use silken tofu?

    No, firm or extra-firm tofu is recommended for this recipe. Silken tofu will be too soft and won't crumble properly.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like spinach, mushrooms, or tomatoes to your tofu scramble.
  • How long does tofu scramble last in the fridge?

    Tofu scramble can be stored in an airtight container in the refrigerator for up to 3 days.