The Best Tofu Scramble

For newbie vegans, one of the hardest things to give up is eggs, and the standard tofu scramble just doesn’t cut it.

What makes this recipe different

If we’re being honest, most tofu scramble recipes fall flat for two reasons: texture and flavor. Let’s address each of these in turn.

Getting the texture right

Texture-wise, your typical tofu scramble is either a dry pile of crumbly tofu or a hot wet mess. Nothing like the soft, creamy texture in scrambled eggs (which are often cooked in butter and milk/cream).

To avoid such a wicked fate, this recipe calls for a sauce made from a mix of tahini and full-fat oat milk. Together, they give the tofu a remarkably creamy and rich consistency similar to what you’d find in scrambled eggs (but in healthier plant-based way).

We’ll also need to choose the right kind of tofu, but more on that in the FAQ section.

Making an actually flavorful tofu scramble

Tofu is pretty flavorless on its own. So when you cook with it, you need to react accordingly and add a lot of seasoning. In other words, if you see a tofu scramble recipe whose only spice is turmeric, run for your life.

This recipe uses variety of spices to flavor our tofu including garlic powder, onion powder, turmeric and paprika.

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 tips section about how to use it and where to buy it.

When you get the texture and flavor right, magic happens. Here’s what readers are saying about this recipe:

Bretanne says, “GAME CHANGER! I’ve been being tofu scramble for years, trying tons of different recipes, and always thought it was just so-so. I was floored with how good this turned out!”

Lizzi says, “COMPLETELY BLOWN AWAY. Kicking my standby tofu scramble recipe to the curb and I plan to exclusively use this one going forward.”

James says, “I have tried four or five tofu scramble recipes, and this has been the best by far. The spices work really well with the tofu, and the whole thing comes together so quick…. A+++!”

Step-by-step instructions

Drain the tofu, then press for 15 minutes. Crumble the tofu with your hands into chunks. 

Make the spiced eggy sauce: whisk together the spices, tahini, nutritional yeast, and plant milk. 

Heat oil in a nonstick frying pan. Once hot, add the tofu. Let cook undisturbed for 1 or 2 minutes, then toss occasionally, and cook for a total of 5 to 7 minutes until the outside is lightly golden.

Pour the sauce over the tofu and use a silicone spatula to make sure that it fully covers the tofu and gets into every little crevice. Cook down for a few minutes until you reach your desired consistency.

Tips for making this tofu scramble

Press the tofu

Yes, it’s an extra step, but it’s really worth it. Tofu is 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 in the fridge. 

Don’t overcrowd your pan

To ensure that nice golden coating on the tofu, use a large non-stick pan (12-inch). That way, you can spread the tofu out into a single layer. Crowding the pan results in steamed tofu. 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.  First, allow the tofu to cook undisturbed for 1 to 2 minutes to develop a beautiful, light golden-brown color. Then, begin stirring lightly for the remainder of the cooking time.   

Don’t skip the kala namak

Kala namak is a genuine game changer when it comes to tofu scramble. Once you try it, you’ll never go back to making tofu scramble the same way again.

Although there is ½ teaspoon already in the sauce, kala namak loses its potency as it cooks. I like to add a couple of dashes of it on top, right before serving.

Note: when you first add kala namak to the sauce, it emits a very pungent, sulphurous odor. But, not to worry, the smell dissipates fairly quickly (and I promise your finished dish will taste and smell delicious).

You can find kala namak in South Asian grocery stores, as well as online retailers like Amazon (affiliate link). It’s a great addition to your spice rack because it lends that classic eggy taste to vegan egg recipes. AND it’s also used in several Indian dishes like chutneys and spicy pickles. More ideas for how to use it can be found here black salt here.

Frequently Asked Questions

Watch! How to make Tofu Scramble

How to Make Perfect Tofu Scramble

That’s all you need to make this tofu scramble! Hope it becomes a go-to in your breakfast routine and if you love it, please rate and review the recipe below! 

The Best Tofu Scramble

Nisha Vora

5 from 258 votes

Print Pin

This tofu scramble tastes uncannily similar to scrambled eggs – rich, creamy, and flavor-packed, and the perfect recipe to try if you're tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Course: Breakfast

Cuisine: American

Diet Vegan

Serving size: 3 to 4

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 to taste
• ▢ 1 generous tablespoon tahini
• ▢ 2 tablespoons nutritional yeast
• ▢ ½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
• ▢ 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 clean 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, 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.
• 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 your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
• 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.

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Nutrition Info

Calories: 158kcal | Carbohydrates: 5g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 276mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg