Tofu Scramble

This tofu scramble is a plant-based take on scrambled eggs, with a savory, surprisingly eggy flavor and a soft, chewy texture. It’s packed with protein, quick to make, and an easy vegan breakfast staple that pairs perfectly with all your favorite breakfast sides. With a few simple seasonings and one secret ingredient, this tofu scramble transforms a plain block of tofu into something craveable and downright delicious.

Author: Chloe's Creative Kitchen

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 105 kcal per serving

Ingredients

1 tbsp - olive oil
1 block - firm tofu
2 tablespoons - nutritional yeast
1 tsp - garlic powder
1 tsp - onion powder
½ tsp - kala namak
¼ tsp - ground turmeric
¼ cup - unweetened soy milk
freshly ground black pepper

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.
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