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Recipe for Basic Tofu Scramble – the vegan alternative to scrambled eggs. Thanks to a special ingredient it smells and tastes super eggy! Prepare to have your mind blown ;)
Tofu Scramble is THE perfect vegan alternative to Scrambled Eggs. It’s delicious for breakfasts, brunches as well as a lovely mix-in fora stir-fry or a taco or burrito fillinglike in thebreakfast burrito with chickpea crepes.
The Key Ingredient: Kala Namak
I highly recommend getting Kala Namak, which is the Himalayan Black Salt. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. And what would be a moreperfect use for the salt than Tofu Scramble? I still remember the first time I made Tofu Scramble with Kala Namak years ago, I was so blown away by how delicious and egg-like it was, I’ve been makingit ever since!
> You can find more info on Kala Namak and my favorite recipes using it in my Kala Namak post!
How to make Tofu Scramble
The ingredients
You’ll only need a handful of ingredients:
- firm tofu
- kala namak (black salt)
- turmeric powder
- curry powder
- and oil (e.g. canola oil)
The basic steps
Serve the Tofu Scramble with …
- Basic White Bread
- Seedy Bread
- Mixed Flour Carrot Bread
- Spelt Buckwheat Sunflower Seed Bread
- in a wrapor burrito!
I love to use the tofu scramble as a filling for wraps and burritos! One of my favorite combos is lettuce, avocado, tofu scramble, and sun-dried tomatoes canned in oil.
Tofu Scramble FAQ
Can you reheat Tofu Scramble?
Yupp! Just put it back in the pan and heat until warm. If you want to add moisture, you can add a splash of non-dairy (and unsweetened!) milk.
What to do with leftover Tofu Scramble?
As mentioned above, you can reheat tofu scramble OR you can use it in a vegan “egg” and veggie stir-fry (fried rice), on breakfast pizza and it’s amazing as a wrap filling!
I don’t have Kala Namak. Do I really need it?
I’m a HUGE fan of Kala Namak. You can totally make Tofu Scramble without Kala Namak, but it really doesn’t taste the same! You will be missing out on the typical eggy taste and smell. Kala Namak is not only amazing for tofu scramble, but also for vegan omelets made with chickpea flour. In my opinion, it’s worth buying it!
I want to make soft scrambled ‘eggs’. Any advice?
I prefer having crispy bits in the Tofu Scramble, but my friend is a sucker for soft ‘tofu scramble’. You can achieve this by adding unsweetened plant-based milk or cream such as oat cream while cooking it. Or you can whisk together oil, flour, and nutritional yeast over low heat and make a cheesy roux. Add that to the tofu scramble to make it soft and delicious.
More Tofu Scramble Recipes you’ll love!
- Tofu Scramble with mushrooms and bell pepper
- Mediterranean Tofu Scramble with sun-dried tomatoes and olives
I hope you’ll enjoy this basic tofu scramble as much as I do! You can always experiment with adding different herbs, spices, and add-ins!
Let me know if you give this recipe a try! I’d love to hear how it turns out for you.
If you don’t want to miss out on new recipes, subscribe to my weekly newsletter and follow me on Instagram and Facebook!
Cheers, Bianca
Quick & Easy Tofu Scramble
Elephantastic Vegan
Tofu Scramble is THE perfect vegan alternative for scrambled eggs. A special ingredient will make it taste and smell super eggy!
3.65 from 20 votes
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Breakfast
Cuisine Vegan
Servings 2 servings
Calories 164 kcal
Ingredients
- 1 teaspoon canola oil
- 12 oz firm tofu
- 3/4 teaspoon kala namak (Black Salt) + more to taste
- 1 teaspoon mild curry powder
- 1/4 teaspoon turmeric powder
Instructions
Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do so before adding it to the pan.
Add the curry powder, turmeric powder,and kala namak. Mix well, so the tofu gets an even yellow color.
Keep it on high heat while stirring for about 5-10 minutes (I like to cook it until there are slightly crispy bits, cook it shorter for a softer tofu scramble). You can add more kala namak or spices to taste. Enjoy!
Notes
- Can you reheat Tofu Scramble? Absolutely! Just put it back in the pan and heat until warm. If you want to add moisture, you can add a splash of non-dairy (and unsweetened!) milk.
- What to do with leftover Tofu Scramble? You can reheat tofu scramble OR you can use it in a vegan “egg” and veggie stir-fry (fried rice), on breakfast pizza and it’s amazing as a wrap filling!
- I don’t have Kala Namak. Do I really need it?I’m a HUGE fan of Kala Namak. You can totally make Tofu Scramble without Kala Namak, but it really doesn’t taste the same! You will be missing out on the typical eggy taste and smell. Kala Namak is not only amazing for tofu scramble, but also for vegan omelets made with chickpea flour. In my opinion, it’s worth buying it!
- I want to make soft scrambled ‘eggs’. Any advice?I prefer having crispy bits in the Tofu Scramble, but my friend is a sucker for soft ‘tofu scramble’. You can achieve this by adding unsweetened plant-based milk or cream such as oat cream while cooking it. Or you can whisk together oil, flour, and nutritional yeast over low heat and make a cheesy roux. Add that to the tofu scramble to make it soft and delicious.
Nutrition
Calories: 164kcalCarbohydrates: 4gProtein: 15gFat: 9gSaturated Fat: 1gSodium: 960mgFiber: 1gCalcium: 213mgIron: 2.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
This post first has been published in August 2015. Updated in February 2019.
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