Name: Tofu Scramble
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 block firm tofu; 2 tablespoons nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp kala namak; 0.25 tsp ground turmeric; 0.25 cup unweetened soy milk; freshly ground black pepper

From the Cook

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Tofu Scramble

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Ingredients

Warning0 allergens identified

Tofu Scramble

1 tbsp olive oil

1 block firm tofu14-ounce (see notes)

2 tablespoons nutritional yeast

1 tsp garlic powder

1 tsp onion powder

½ tsp kala namak(Indian black salt; plus more to finish — see notes)

¼ tsp ground turmeric

¼ cup unweetened soy milk(or other dairy-free milk)

freshly ground black pepper(for serving)

Instructions

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Instructions

Drain the tofu and pat dry with a kitchen towel.

Heat olive oil in a large skillet over medium heat. Once hot, crumble the tofu into the pan with your hands (or crumble in a bowl first, or mash the block directly in the pan with a potato masher or fork). Spread into a single layer.

Cook without stirring for about 5 minutes, until lightly browned on the bottom. Stir and repeat for another 5 minutes, then continue cooking, stirring every 2–3 minutes, until evenly browned. The tofu should remain soft and most of its water will cook out.

Turn the heat to low and add nutritional yeast, garlic powder, onion powder, kala namak, turmeric, and soy milk. Stir until the tofu is evenly coated and yellow. Add a splash more soy milk if needed to help mix.

Cook on low for 2-3 minutes to let the flavors meld.

Serve with a sprinkle of kala namak and freshly ground black pepper.

Notes

Tofu: Firm tofu has a soft, chewy texture that best mimics scrambled eggs. Other types of tofu work too, like extra-firm, super-firm, or even fava bean tofu. Silken tofu isn’t ideal here because it’s very mushy and doesn’t hold up as well to stirring and sautéing.

Kala namak: This is an Indian black salt with a strong sulfur-like flavor that gives the tofu scramble a surprisingly eggy taste — I highly recommend using it! I get mine online. If you don’t have kala namak, regular salt will work fine, and the scramble will still be flavorful.

Optional additions: Tofu scramble is also delicious with vegetables or vegan cheese mixed in.

Vegetables to cook before pan-frying the tofu: ½ cup diced onion, bell pepper, tomatoes, mushrooms, or finely chopped broccoli, or a few cloves of minced garlic. Cook these in the olive oil for 2–3 minutes, then remove from the pan and set aside. Stir them into the tofu scramble in Step 5.

Vegetables to add towards the end: A big handful of leafy greens like fresh spinach or kale work really well. Add them in Step 5 and cook for just a few minutes until wilted.

Dairy-free cheese: You can add ½ cup of shredded dairy-free cheddar or mozzarella, or crumbled feta. Add it in Step 5 and cook for a few minutes until nicely melty.

Servings: Makes 4 small portions or 2 generous, meal-sized portions.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu First 🤏
Wrap firm tofu in a clean kitchen towel and press it under a heavy object for 15-20 minutes to remove excess moisture, allowing better browning and a firmer, chewier texture.
Crumble for Texture Variation 🖐️
Break the tofu into varied chunk sizes—some bite-sized pieces, some smaller crumbles—to create an appealing texture that mimics scrambled eggs more closely.
Bloom Your Spices in Oil 🌱
Add turmeric, garlic powder, and onion powder to the hot oil for 30 seconds before adding tofu to develop deeper, more complex flavors rather than sprinkling them on at the end.
Kala Namak is Non-Negotiable 🥚
Don't skip or substitute the black salt (kala namak)—its sulfurous notes create that authentic eggy flavor that regular salt simply cannot replicate.
Finish with Soy Milk for Creaminess 🥛
Splash 2-3 tablespoons of unsweetened soy milk into the pan in the final minute of cooking to create a creamy, luxurious coating that binds the scramble together.