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 I still make it often – especially as part of huge feast-like brunches. This is a Mediterranean version with sun-dried tomatoes and green olives. I love the combo!
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!
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.
- 1 1/2 cup firm tofu
- 3/4 teaspoon kala namak
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon canola oil
- 1/4 cup sun-dried tomatoes , small chopped
- 1/2 cup pitted green olives
- 1 spring onion
- 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 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. Add more kala namak or spices to taste.
- Cut the sun-dried tomatoes, olives and spring onion in small pieces and add it to the pan, heat it for about 2-3 minutes until hot and serve!
Did you make this Mediterranean Tofu Scramble? Leave a comment and please rate the recipe for other users! If you post a photo 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 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!
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
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!
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 :)
YUM! I could go for one of these right now :)
:) Thanks! Me too :D
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
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.
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. :)
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
Do you press the tofu first to get rid of some of the water?
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. :)
Ok, thank you! This looks delicious!
this tofu is great, looks so nice, and its tasty, really great – thanx for recipe