I have been around the block when it comes to vegan breakfast recipes. But this Tofu Scramble? There’s no competition. It’s the best!
It resembles the creamy and soft scrambled eggs you may miss, but it’s also flavor-forward and packed with plant-based protein (15g per serving!).
This recipe is super easy to make and flexible, too. It’s made entirely in one pan, saving you time during clean up, making it the perfect weekday vegan breakfast.
Go ahead and customize the spices, add vegetables to the scramble, or make it a part of these epic vegan breakfast burritos on the weekend.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step by step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
A creamy, rich, and soft texture…
If you’ve ever had a tofu scramble that was a dry pile of crumbly tofu or a hot wet mess, then I have good news for you: my version has the soft, creamy, and spongy texture of real scrambled eggs.
It’s all thanks to firm tofu and my creamy sauce. Most tofu scrambles rely on just tofu, but if you want the consistency of fat-rich scrambled eggs (often cooked with butter and sometimes milk or cream), you have to add in some plant-based fat!
Here, the eggy sauce contains tahini and full-fat oat milk and is poured over the pan-fried tofu, giving it a decadent consistency usually reserved for real scrambled eggs.
…Plus, the right eggy flavor
If you’ve ever tried my Chipotle Sofritas or tofu tikka masala recipes, or are already a tofu-connoisseur who’s tried the best tofu recipes, then you know how well tofu soaks up flavor.
This recipe uses a variety of spices, including garlic powder, onion powder, turmeric, and paprika, to jam-pack every bite with incredible savory notes and dynamic flavors.
But the star ingredient just might be kala namak. Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg.
It’s not a super well-known ingredient, so I’ve added more details in the Ingredients section about how to use it and where to buy it.
Hello, versatility!
This is one of those recipes you can use in a thousand ways. Swap the seasonings for an Indian or Mexican spice mix instead, stir in a little hot sauce for heat, stir in some vegetables…the list goes on!
And serve it however you like! This recipe is packed with plant-based protein, so it’s a fantastic add-in to breakfast burritos, tacos, breakfast bowls, etc. Don’t feel like you’re limited to breakfast—a scramble this good is always welcome at the lunch or dinner table.
Ingredient notes
Firm tofu. In my many tests, I found that firm tofu mimics the texture of real scrambled eggs brilliantly. When you pan-fry firm tofu, it becomes lightly golden on the outside, while remaining soft and pillowy on the inside.
Substitute: If you can’t find firm tofu, use extra firm tofu. It contains even less water, so to avoid a rubbery scramble, only press it for about 5 minutes. If you like a very soft scramble, you can use soft tofu (but not silken tofu).
Kala namak. AKA Indian black salt or Himalayan black salt, a volcanic, kiln-fired salt. THIS is what you want in your tofu scramble for a realistic flavor. Beginners, beware it does smell of sulfur, but don’t worry, it goes away after cooking. Once added to the scramble, it deepens and uplifts every bite with eggy, umami-rich flavors.
I highly recommend adding kala namak to your spice rack! It’s the best for vegan egg recipes, as well as Indian dishes like chutneys and spicy pickles.
Where to buy: Find it at South Asian grocery stores or online retailers like Amazon (affiliate link). For more ideas on how to use it, check out this article by Fine Dining Lovers.
Substitute: If you don’t have kala namak, your scramble will lack that characteristic eggy flavor but you can use kosher salt or sea salt to season.
Scramble seasonings. In addition to black salt, a mix of ground turmeric, garlic powder, onion powder, paprika, and chipotle chile flakes (crushed chipotle chilies) gives the scrambled tofu its savory flavors. The turmeric and paprika are especially important for the signature, egg-like yellow color.
Tip: The chile flakes add mild heat, but if you’re very sensitive to spice, omit them.
Tahini + dairy-free milk. A mix of tahini and full-fat oat milk is the base of the eggy sauce. Together, they give the tofu a remarkably creamy and rich consistency similar to what you’d find in scrambled eggs (but in a wholesome, plant-based way).
Substitute: If you don’t have oat milk, another creamy milk like soy milk or cashew milk will work.
Black pepper. Not only a great addition for flavor, but the piperine compound in black pepper is what helps us absorb the good stuff in the turmeric (e.g., its anti-inflammatory and antibacterial properties).
Step-by-step instructions
Drain the tofu and wrap it in a thin dish towel. Add something heavy on top, like a cookbook weighted by a cast iron skillet. Press for 15 minutes to release a lot of water.
Work on the eggy sauce next. Whisk the spices, kala namak, tahini, and nutritional yeast together. Slowly pour in the milk while continuously whisking, until you have a creamy golden sauce.
Use your hands to crumble the tofu into chunks. Make sure they aren’t too big or too small… medium bite-sized chunks are just right.
Brown the tofu. Heat the oil in a skillet over medium-high heat. Once it’s hot, add the tofu and fry until the pieces are lightly golden.
Pour in the eggy sauce and stir to coat. Keep frying until the scramble reaches the texture you want (less time = more saucy, more time = drier scramble).
Season and finish. Add a few shakes of kala namak to the scramble for enhanced eggy flavor.
Add kosher or sea salt to taste and more kala namak as needed, then enjoy.
Tips for making the best tofu scramble
Don’t overcrowd the pan. Overcrowding will result in steaming. I recommend using a large non-stick pan (12-inch) so there’s enough room to fry the tofu and achieve a gorgeous golden crust. If you don’t own a 12-inch pan, divide the tofu in half and cook it in two batches.
Another strategy to help brown the tofu: Don’t stir it constantly. Leave the chunks undisturbed for 1 to 2 minutes first, then begin stirring lightly for the remainder of the cooking time.
Don’t skip the kala namak. Kala namak is a genuine game changer. Once you try it, you’ll never go back to making tofu scramble the same way again.
While the eggy sauce contains ½ teaspoon already, kala namak loses some potency as it cooks, so add a couple of dashes on top, right before serving.
Note: when you first add kala namak to the sauce, it emits a very pungent, sulfurous odor. But, not to worry, the smell dissipates fairly quickly (and I promise your finished dish will taste and smell delicious).
Add vegetables if you’d like. The beauty of this simple tofu scramble recipe is that it’s also flexible and plant-forward.
Before pan frying the tofu, sauté a handful of your favorite veggies in the pan and then set them aside. If you cook the tofu and veggies simultaneously in the pan, it will be too crowded and the tofu will steam instead of fry.
Or, for something super quick, after you add the eggy sauce, fold in a couple of handfuls of finely chopped baby spinach or baby kale. It’ll wilt quickly and tastes great.
How to serve Tofu Scramble
- If it’s the weekend, PLEASE make these vegan breakfast burritos. Once the scramble gets together with the vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado, all bets are off. It’s a legit fire brunch that will please everyone.
- Wrap the scramble up in tortillas for a simple breakfast wrap. Don’t forget the spicy vegan aioli for dipping!
- Pile the scramble on toasted bread with avocado smashed with lemon juice + sea salt + chili flakes.
- Serve it next to roasted breakfast potatoes, sliced tomatoes, vegan breakfast sausages, and toast with vegan butter.
- This tofu scramble would also work wonderfully as part of a larger brunch spread that includes vegan pancakes or vegan blueberry muffins.
Frequently Asked Questions
Firm tofu is the best option. When fried, it becomes crisp on the outside and soft on the inside. It’s the secret to a realistic, egg-like scramble recipe!
But if all you have is extra-firm tofu, that works fine. Since it has lower water content, you can gently squeeze out the water with your hands instead of pressing it (or press for just 5 minutes).
For firm tofu, yes. It’s very watery, and water-logged tofu doesn’t absorb other flavors well (hi, bland scramble). If you want to make this recipe more quickly in the morning, press your tofu the night before and store it in the fridge.
Some great veggie options to sauté include sliced mushrooms, finely chopped kale or baby spinach, chopped broccoli florets, thin strips of bell pepper, and diced tomatoes.
If adding finely chopped soft greens, you can add them after you add the eggy sauce until wilted. For other vegetables, I recommend sautéing them separately or beforehand, then folding them into the finished scramble.
And to start this recipe with a delicious baseline of flavor, sauté sliced or diced onions/shallots/scallions in the skillet. A little garlic tossed in afterward never hurt anyone, either.
The scrambled tofu should be stored in an airtight container and can be kept in the fridge for up to 5 days.
Watch! How to make Tofu Scramble
If you love this Tofu Scramble recipe as much as we do, please rate and review the recipe with your feedback below :) It’s always very much appreciated!
Big Vegan Flavor
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Seriously The Best Tofu Scramble
Ingredients
- 1 14- or 16-ounce (400/454g) block of firm tofu*
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
- ½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
- Freshly cracked black pepper
- 1 generous tablespoon tahini
- 2 tablespoons nutritional yeast
- ½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
- 1 tablespoon olive oil or cooking oil of choice
- Sea salt or kosher salt to taste
Instructions
- Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
- Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
- Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
- Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***If you prefer scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.
- Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
Notes
Great recipe! I knew it would be good due to all the flavourful ingredients and I was not disappointed. I had it over a cabbage salad with avocado and fresh dill and it was delicious. I will be making this again.
I’m new-ish to plant based eating and just recently found your YouTube and website. This tofu scramble surprised me with how good it is! I like it even more than eggs.
This is a great recipe! I didn’t have the tahini and I used extra form tofu, this didn’t really make a difference. I double the garlic, tumeric and smoke paprika but kept all seasonings the same. I like my food seasoned really well. This still tastes like a great plate of scrambled eggs. This is a great tasting recipe.
WOWY!! Another awesome recipe!
I found myself without any Tahini (what?!). So I improvised and used some “Chosen” avocado mayo in its place. Came out stunningly delicious!
IMO, firm tofu is spot on the correct consistency for this dish.
Thank you, Nisha!
(I’m SO glad that you decided to ditch practicing law! And I know that I’m not the only one… ;)
Hi Carolina, it’s great to hear you had success with the recipe. Thanks for the review! :)
How well does tofu scramble freeze?
Hi Chari, freezing tofu will definitely change the texture of the tofu to be spongier, so it won’t be as creamy and soft. That said, it will still be tasty. I would recommend defrosting in the fridge first though. Enjoy!
I could eat this every day. I throw in whatever sautéed vegetables are on hand. Spinach and kale make excellent add-ins. Than you for the recipe 🌱
I agree, spinach and kale are such lovely additions to this tofu scramble. Thanks for the comment, Shelby!
Just made this today and omg it’s amazing!!!! Literally IS the best scrambled tofu recipe!!!!
One question…. Can I make the sauce ahead of time and store it? If so, how long will it keep in the fridge? Thanks ☺️
Hi Angie, we’re thrilled to hear you enjoyed this recipe! The sauce will last for 3 to 5 days in the fridge, but I’d omit the kala namak at this stage and stir it into the sauce before cooking.
For a longer shelf life option, I recommend making a quadruple batch of the spice mix ahead of time (will last 6 months on the counter). Then scoop out ¼ of the mix (or about 2 ½ tsp, not including the nutritional yeast) when ready to cook and whisk in the tahini and plant milk when you’re ready to cook! :) Of course, if you plan to make this every week, you can do more than a quadruple batch.
And next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I’ve made this more times than I can count. It’s a staple for me now. 10/10!!
Same, Lacey! It’s definitely a favorite. Thanks for sharing :)
a lot of recipe authors like to claim that their recipe is the best or the greatest, but usually the recipe is fairly standard and isn’t much to write home about. this recipe is an exception. as a person who loves tofu scramble, i have had many, and none yet have been as creamy or as decadent as this one. thank you for sharing.
i sautéd asparagus and leeks first, set them aside to cook the tofu, and folded them in a couple minutes after adding the eggy sauce.
Hi Maddi, thanks for your lovely review :) We appreciate it!
I make this as a scramble all the time and it’s excellent.
But lately, I modified it and added it to some soup. There’s a spicy sriracha ramen soup from another recipe blog that I’ve been making for years. The original recipe tops the soup with a poached egg. You can skip that, but I wanted to add a protein to the soup to make a complete meal.
I sliced extra-firm tofu on a mandolin and then cooked it in this sauce. I added it to the soup when it was done. I thought it would make it like an egg drop soup. In any case, it worked and was fantastic! Now I’ll be able to eat this soup more! Thank you!
FWIW: if anyone wants the soup recipe and if Nisha doesn’t mind us posting links to other blogs, it’s here: https://bakerbynature.com/20-minute-spicy-sriracha-ramen-noodle-soup/
Hi Kelly, thank you so much for sharing this! That’s such a great idea :)
I made this for my breakfast this morning – and will DEFINITELY be making it again. Tofu scramble is my go-to breakfast, with sauteed onion and some kind of greens.
This is better due to the sauce!
Thanks for the amazing review, Carol!
This is absolutely the best tofu scramble I’ve ever eaten! I add a bunch of veggies to it but it’s so delicious on it’s own, too!
Thanks for the awesome review, Camey! Which veggies do you like to add? I love adding spinach and kale!
If the kala namak loses potency as it cooks, then why not wait and add a slightly reduced amount at the end?
Hi Gene, it does lose some potency, but not all of it. In our experience, it makes the eggy sauce more flavorful.
Wow. This is so good. I’ve been vegan for 15 years and have never had a tofu scramble I liked (homemade or at restaurants) but this totally changed it. I’m obsessed. Thank you!!
Hi Val, it makes us happy to hear you’re a fan of the tofu scramble :)
Simple, quick, and tasty! Just what I wanted for a fast meal. I paired the scramble with some leftover roasted veggies and had the perfect lunch.
Thank you for your lovely comment, Kris! It makes us happy to know that you enjoyed the recipe.
This is for sure the best scrambled tofu recipe. I’ve been using it for years.
Thank you for sharing. <3
Thanks for the review, Hanna! I couldn’t agree more!
LIFE CHANGING SCRAMBLE! Tofu scramble has always been edible for me but never enjoyable. This recipe changed it all! I didn’t have tahini so I used natural peanut butter and it turned out delicious. Thank you, it’s amazing!
Thanks for the awesome review, Sarah! :)