Skip to Content

Quick & Easy Tofu Scramble

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 in a pan served with tortillas

Tofu Scramble is THE perfect vegan alternative to Scrambled Eggs. It’s delicious for breakfasts, brunches as well as a lovely mix-in for a stir-fry or a taco or burrito filling like in the breakfast 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 more perfect 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 making it 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

scrambled tofu in a panStep 1: In a large pan with canola oil, scramble the tofu with your fingers or a fork.

scrambled tofu and spices in a panStep 2: Add the turmeric powder, curry powder, and kala namak.

scrambled tofu coated in turmeric, curry powder and kala namak in a panStep 3: Stir until the tofu is evenly coated. Let it cook for 5-10 until hot! And done! 

Serve the Tofu Scramble with …

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!

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

tofu scramble in a pan served with tortillas

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!
3.5 from 12 votes
Cook Time 10 mins
Total Time 10 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.

Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
15 Seitan Recipes - The perfect meat substitute!
← Previous
How To Deep Fry In a Pot
Next →
Recipe Rating




Tracey

Saturday 15th of August 2020

Do you have to grind the kala Namak before using? Mine is rock salt form

Bianca

Tuesday 18th of August 2020

Yes, definitely grind it down. I haven't even seen kala namak in rock salt form, interesting! :)

happy wheels

Wednesday 20th of March 2019

That looks so appetizing!

Sally

Saturday 14th of April 2018

Do you have to press the tofu first? I always get that tofu taste coming through. Thanks, these look delicious!

Bianca

Saturday 14th of April 2018

I never press my tofu. The tofu I use is pretty firm to begin with. But of course, you can press the tofu if you think it would benefit from it. :) If your tofu is not as firm, it will be more like a 'soft scrambled tofu'. But that's delicious too! If it still tastes like tofu to you > add more kala namak or add-ins like bell pepper, olives, sundried tomatoes...

Nicole Selah Destrampe

Tuesday 8th of September 2015

I'd never thought to use curry powder in a scramble before, I'll be trying this the next time I make it!

Bianca

Thursday 10th of September 2015

I usually throw any spices in there that make a nice yellow color :) But I'd use the mild curry powder :D

Melissa @ vegan does it

Friday 28th of August 2015

Tofu scramble is a pretty regular occurance around our house! My hubby loved eggs before going vegan so it has been the perfect substitution for him. I haven't tried it with kala namak before, but I think I should :)

Bianca

Saturday 29th of August 2015

We do make Tofu Scramble quite regularly here too :) Kala Namak gives it that super eggy-taste and smell.. I can only recommend it.