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Mediterranean Tofu Scramble

Mediterranean Tofu Scramble

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.
Course Breakfast
Cuisine Vegan
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 people
Calories 246kcal
Author Bianca Haun | Elephantastic Vegan


  • 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


  • 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.


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.


Calories: 246kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Sodium: 974mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 2.5mg