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Mediterranean Tofu Scramble

Recipe for vegan & gluten-free Mediterranean Tofu Scramble with sun-dried tomatoes and olives. Perfect for breakfast, brunch and taco fillings!

Mediterranean Tofu Scramble

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!

Kala Namak (Himalayan Black Salt)

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!

scrambled tofu in pan
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.
scrambled tofu with spices in pan
Step 2: Add the curry powder and kala namak.
tofu scramble in pan
Step 3: Stir until the spices are spread evenly throughout the scrambled tofu.
tofu scramble with olives and dried tomatoes in pan
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.

Mediterranean Tofu Scramble

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

Mediterranean Tofu Scramble

Bianca Haun | Elephantastic Vegan
Tofu Scramble is THE perfect vegan alternative for scrambled eggs. A special ingredient will make it taste and smell super eggy! This is a Mediterranean version with sun-dried tomatoes and olives.
5 from 3 votes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Vegan
Servings 2 people
Calories 246 kcal

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.

Notes

Reheating Tofu Scramble:
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.
Using leftovers:
You can use leftovers in a vegan “egg” and veggie stir-fry (fried rice), on breakfast pizza and it’s amazing as a wrap filling!
Kala Namak:
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!
Making a softer version of tofu scramble:
I prefer having crispy bits in the Tofu Scramble, but some prefer a softer version of ‘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: 246kcalCarbohydrates: 8gProtein: 14gFat: 19gSaturated Fat: 2gSodium: 974mgPotassium: 215mgFiber: 3gSugar: 1gVitamin A: 265IUVitamin C: 14mgCalcium: 195mgIron: 2.5mg
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Recipe Rating




Lori

Saturday 4th of January 2020

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.

kala namak

Monday 5th of February 2018

this tofu is great, looks so nice, and its tasty, really great - thanx for recipe

Tracey

Saturday 14th of May 2016

Do you press the tofu first to get rid of some of the water?

Bianca

Saturday 14th of May 2016

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. :)

Bonnie

Friday 18th of September 2015

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

Saturday 19th of September 2015

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

Audrey @ Unconventional Baker

Tuesday 15th of September 2015

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

Tuesday 15th of September 2015

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.