Recipe for vegan & gluten-free Mediterranean Tofu Scramble with sun-dried tomatoes and olives. Perfect for breakfast, brunch and taco fillings!
I love Tofu Scramble – it’s one of the first recipes I’ve tried as a vegan and it is still one of my favorites – especially as part of huge feast-like brunches. This is a Mediterranean version with sun-dried tomatoes and green olives. I just love this combo!
The key ingredient in this Tofu Scramble is Kala Namak.
Kala Namak. What?!
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 will need:
- firm tofu
- canola oil
- curry powder
- kala namak (Himalayan Black Salt)
- olives (omit for a basic tofu scramble)
- sun-dried tomatoes preserved in oil (omit for a basic tofu scramble)
- chives
The basic steps
As always you can find the full recipe at the end of the post. But here are the basic steps to give you an idea of how easy it is to make!
Step 1: Heat canola oil in a pan. Scramble the tofu with your hands or use a fork to do so. Add it to the pan.
Step 2: Add the curry powder and kala namak.
Step 3: Stir until the spices are spread evenly throughout the scrambled tofu.
Step 4: Add the sun-dried tomatoes and olives. Heat until hot and serve.
Serve the Mediterranean 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.
More Tofu Scramble Recipes you will enjoy
I hope you will enjoy this tofu scramble as much as I did! Let me know if you give it a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if they should give it a whirl as well.
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Cheers, Bianca
Mediterranean Tofu Scramble
Ingredients
- 1 tablespoon canola oil
- 10 oz firm tofu
- 1/2 teaspoon kala namak (Himalayan Black Salt)
- 1 teaspoon mild curry powder
- 1/4 cup sun-dried tomatoes preserved in oil cut in strips
- 1/3 cup pitted green olives cut in rings
- fresh chives finely chopped
Instructions
- Heat the canola oil in a 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 and kala namak. Mix well, so the tofu gets an even yellow color.
- Keep it on medium-high heat while stirring for about 5 minutes. You can add more kala namak or spices to taste.
- Add the tomatoes and olives to the tofu scramble, heat it for about 2-3 minutes until hot and serve! Top with fresh chives.
Strength and Sunshine
I love all the mediterranean flavors here! I don’t cook or use salt…ever. But I am curious and would totally try a real quality “fancy” salt one day!
Bianca
Whaaat? No salt? Do you make exceptions when you eat in restaurants or do you not eat outside? I find it highly interesting, but it needs a lot of commitment to follow through with, it, I guess :)
I have a super smoky salt at home – I can’t even open the jar because it smells like a person would have smoked three days straight in our apartment :D haven’t used it yet. haha :D
Kyra
I love tofu scramble, and I love your take on it with the olives and sundried tomatoes! I haven’t tried Kala Namak yet, I was never a real fan of eggs in my pre-vegan days, but I am curious to see what it would taste like!
Bianca
Thanks! I’m so glad you like it! I’m not sure though if you’d enjoy the kala namak then, it tastes and smells extremely eggy :D I never liked cracking up the eggs because there was sometimes something bloody or weird in there and I was afraid of seeing something like that every time I had to cook with one. So I like this version much, much, much more :)
Jennifer
YUM! I could go for one of these right now :)
Bianca
:) Thanks! Me too :D
Audrey @ Unconventional Baker
Tofu scrambles are so yummy, especially when there are olives and sundried tomatoes involved. And I love your use of kala namak for an eggier flavor — I recall you mentioning it in another recipe before and I thought it was brilliant <3
Bianca
Hm… I think I’ve never made tofu scramble without the kala namak – or at least I couldn’t remember. Kala Namak has been a staple in our household ever since :) Tofu Scramble is really great and so versatile with all the different mix-in possibilities :) Thanks Audrey, I’m really flattered.
Bonnie
Ooh, I love sundried tomatoes in scrambles but I haven’t had them in a while. This one looks excellent! I’ve never had kala namak. I already love tofu scramble so much without it that I’ve never bothered to look for it, but maybe I’ll give it a try sometime. :)
Bianca
I love the salty taste from the olives and the sweet one from the sun-dried tomatoes – they make an awesome addition to a basic tofu scramble. It’s so weird – I don’t remember a time I’ve had tofu scramble without the kala namak. I couldn’t live without it :D
Tracey
Do you press the tofu first to get rid of some of the water?
Bianca
No, not really. The tofu I buy is pretty firm and I don’t mind the water in the tofu because it results in a softer tofu scramble. But that’s of course just me. :)
Tracey
Ok, thank you! This looks delicious!
kala namak
this tofu is great, looks so nice, and its tasty, really great – thanx for recipe
Lori
Delicious!!! I used tomatoes from my garden that I had dehydrated with Oregano and threw in my freezer. They were perfect. I used Penzeys Maharajah Curry powder, which is my fav. I didn’t have any chives, so I put a very light sprinkle of onion powder and stirred it in for a minute just before playing. I will definitely make this again. So easy and packed with flavor.