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Tofu Scramble with Mushrooms and Bell Pepper in a pan

Tofu Scramble with Mushrooms and Bell Pepper

Tofu Scramble could be considered quite a classic in a vegan's diet. It's the better (and cruelty-free) alternative to scrambled eggs. This recipe uses Black Salt (or Kala Namak) to make it smell and taste like the real deal!
Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 134kcal
Author Elephantastic Vegan


  • 1 cup mushrooms - sliced
  • 1/2 red bell pepper - diced
  • 1 pinch salt
  • 1 1/4 cup firm tofu
  • 3/4 teaspoon kala namak (Black Salt)
  • 1/4 teaspoon turmeric powder
  • ground pepper
  • 1 teaspoon canola oil
  • 1 tablespoon fresh parsley - chopped


  • Heat a pan and toss in the sliced mushrooms and diced bell pepper. Add a pinch of salt to help it lose the water.
  • When the mushrooms lost most of their water and the bell pepper is soft move the vegetables to one side of the pan and add 1 teaspoon of canola oil on the empty side of the pan. Scramble the tofu in there with your hands or use a fork to do so.
  • Add the turmeric powder, ground pepper, and kala namak (black salt). Mix everything together, so the tofu gets an even yellow color.
  • Keep it on medium to high heat while stirring for about 4-5 minutes. You can always add more kala namak or spices to taste. Sprinkle with parsley.
  • Then it's ready to serve! Enjoy!


Calories: 134kcal | Carbohydrates: 7g | Protein: 12g | Fat: 6g | Sodium: 950mg | Potassium: 516mg | Fiber: 1g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 2.1mg