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Recipe for Basic Tofu Scramble – the vegan alternative to scrambled eggs. Thanks to a special ingredient it smells and tastes super eggy! Prepare to have your mind blown ;)

Tofu Scramble is THE perfect vegan alternative to Scrambled Eggs. It’s delicious for breakfasts, brunches as well as a lovely mix-in for a stir-fry or a taco or burrito filling like in the breakfast burrito with chickpea crepes.

The Key Ingredient: Kala Namak

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’ll only need a handful of ingredients:

firm tofu

kala namak (black salt)

turmeric powder

curry powder

and oil (e.g. canola oil)

The basic steps

Step 1: In a large pan with canola oil, scramble the tofu with your fingers or a fork.

Step 2: Add the turmeric powder, curry powder, and kala namak.

Step 3: Stir until the tofu is evenly coated. Let it cook for 5-10 until hot! And done!

Serve the Tofu Scramble with …





I love to use the tofu scramble as a filling for wraps and burritos! One of my favorite combos is lettuce, avocado, tofu scramble, and sun-dried tomatoes canned in oil.

Tofu Scramble FAQ

Can you 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 friend 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’ll love!

I hope you’ll enjoy this basic tofu scramble as much as I do! You can always experiment with adding different herbs, spices, and add-ins!

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

If you don’t want to miss out on new recipes, subscribe to my weekly newsletter and follow me on Instagram and Facebook!

Cheers, Bianca

Quick & Easy Tofu Scramble Elephantastic Vegan Tofu Scramble is THE perfect vegan alternative for scrambled eggs. A special ingredient will make it taste and smell super eggy! 3.64 from 11 votes Print Recipe Pin Recipe Cook Time 10 mins Total Time 10 mins Course Breakfast Cuisine Vegan Servings 2 servings Calories 164 kcal Ingredients US Customary Metric 1x 2x 3x 1 teaspoon canola oil

12 oz firm tofu

3/4 teaspoon kala namak (Black Salt) + more to taste

1 teaspoon mild curry powder

1/4 teaspoon turmeric powder Instructions 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 powder, and kala namak. Mix well, so the tofu gets an even yellow color.

Keep it on high heat while stirring for about 5-10 minutes (I like to cook it until there are slightly crispy bits, cook it shorter for a softer tofu scramble). You can add more kala namak or spices to taste. Enjoy! Notes Can you reheat Tofu Scramble? Absolutely! 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.

Absolutely! 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? 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!

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'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 friend 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. Nutrition Calories: 164 kcal Carbohydrates: 4 g Protein: 15 g Fat: 9 g Saturated Fat: 1 g Sodium: 960 mg Fiber: 1 g Calcium: 213 mg Iron: 2.4 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

This post first has been published in August 2015. Updated in February 2019.