Recipe for Basic Tofu Scramble – the vegan alternative to Scrambled Eggs. Due to a special ingredient it smells and tastes super eggy!
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!
Serve the Tofu Scramble with …
Tofu Scramble FAQ
Can I 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 boyfriend 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.
- 1 1/2 cup firm tofu
- 3/4 teaspoon kala namak
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon canola oil
- 1 teaspoon chopped chives
- Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
- Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
Keep it on medium high heat while stirring for about 10 minutes. Add more kala namak or spices to taste. Add in the chopped chives. And serve!
Did you make this Basic Tofu Scramble? Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
I always did love a good tofu scramble when I could still do soy!
Tofu Scramble was actually one of the first veganized dishes I made and I still love it till today. It’s such a neat alternative to scrambled eggs.
That is a lot of sodium for one meal for a person that needs to limit their sodium intake
Hi Thomas! The nutrition facts are only estimated by a calculator. If you want to limit your sodium intake, I’d suggest cooking the tofu scramble WITHOUT the salt and only adding the black salt AFTER cooking. Sprinkle it over the tofu scramble on the plate. That way you’ll be using much less salt!
This looks about a billion times more appetizing than scrambled eggs ever could! I’ve actually never tried a tofu scramble, but I REALLY want to find that hemp tofu (since I’m sensitive to soy) just so I can try this :)
Thanks, Natalie. mhhhh…hemp tofu sounds really good! Now I want to try that too :D but I think it’s much harder to get hemp tofu here.
I love that you used kala namak — what a great idea for that “eggier” taste. Looks delish!
I know a few people who can’t stand kala namak but I love it :D It creates such an unique taste :)
I have never tried tofu scramble before! It looks amazing! I’m not a tofu fan really, but I would still choose this over eggs ANY DAY!!
Oh wow! I didn’t know :D Oh how I hated cracking eggs…ugh..
I love kala namak! And this tofu scramble looks incredibly delish! Just YUM. :)
Oh yes! I’m a huge kala namak lover – it’s awesome. Thank you so much, Anu :)
I love scrambled tofu! I think it’s so much better than scrambled egg! :-) I actually just took pictures of my tofu scramble a couple of days ago, so I can post the recipe next week.
Oh yes – I totally agree! Looking forward to your version, Sina :)
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 :)
We do make Tofu Scramble quite regularly here too :) Kala Namak gives it that super eggy-taste and smell.. I can only recommend it.
I’d never thought to use curry powder in a scramble before, I’ll be trying this the next time I make it!
I usually throw any spices in there that make a nice yellow color :) But I’d use the mild curry powder :D
Do you have to press the tofu first? I always get that tofu taste coming through. Thanks, these look delicious!
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…