The Best Tofu Scramble

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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 15 mins
Cook 10 mins
Total 25 mins
5 from 285 votes

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

My tofu scramble is creamy, rich, and packed with flavor thanks to a a few key ingredients you won’t find in most recipes. It’s also quick and easy to make, and stays great in the fridge for 5 or 6 days. And it’s packed with protein (15g per serving!) so it’ll keep you satiated for hours. 

In this post:
1. What makes this recipe different
2. Step by step instructions
3. Tips for making the best scramble
4. Frequently asked questions
5. Video: How to make tofu scramble

vegan tofu scramble on top of avocado toast on plate.

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+++!”

eggy tofu scramble in frying pan with spatula.

Step-by-step instructions

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

bowl of crumbled firm tofu.

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.

lightly golden tofu scramble in saute pan.

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.

sauce added to fried tofu in skillet.

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.

adding kala namak to tofu scramble.

Frequently Asked Questions

What kind of tofu should I use for tofu scramble?

Firm tofu mimics the texture of scrambled eggs brilliantly.  When you pan-fry firm tofu, it becomes lightly golden on the outside, while remaining soft and pillowy on the inside. As mentioned in the tips section, It does require around 10 minutes of pressing to remove some excess water.

But if all you have is extra-firm tofu, that works well too. Since it has lower water content, you can gently squeeze out the water with your hands instead of pressing it.

What if I don’t have kala namak?

You can find kala namak at South Asian grocery stores and on Amazon (affiliate link).

If you don’t have kala namak (Indian black salt), use kosher salt or sea salt instead. Your tofu scramble will lack that characteristic eggy flavor though.

What should I serve tofu scramble with?

If it’s the weekend, PLEASE make these Vegan Breakfast Burritos. These burritos combine the eggy tofu scramble with vegan queso sauce, pico de gallo, crispy roasted potatoes, and creamy avocado to yield a legit fire brunch that will please everyone. 

For another very hearty option that comes together more quickly, serve the tofu scramble on top of toasted bread with avocado smashed with lemon juice + sea salt + chili flakes (as see in some of the photos).

This tofu scramble would also work wonderfully as part of a larger brunch spread that includes my Vegan Pumpkin Pancakes or my Simple Vegan French Toast or my Vegan Blueberry Muffins.  Round out this decadent breakfast feast by whipping up either my Creamy Vegan Protein Mocha Latte or my Sweet and Spicy Almond Butter Date Latte or some breakfast cookies.

For more delicious vegan breakfast ideas, check out my round-up of 40 fantastic vegan breakfast recipes!

a closeup photo of a stack of vegan breakfast burritos on a blue backdrop

How do I add vegetables tofu scramble?

Before pan frying the tofu, sauté a handful of your favorite veggies 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.

Some great veggie options to sauté include sliced mushrooms, finely chopped kale or baby spinach, thin strips of bell pepper, diced tomatoes, sliced or diced onions/shallots, and sliced scallions.  And a little garlic tossed into the mix never hurt anyone ;)

Or, for something super quick, after you add the sauce, fold in a couple handfuls of finely chopped baby spinach. It’ll wilt quickly and tastes great.

How should I store and reheat leftover scramble?

The scrambled tofu should be stored in an air-tight container and can be kept in the fridge for up to 5 days.

Leftovers reheat well in the microwave. If you want to add back the slight crispiness the outside of the tofu had when freshly prepared, reheat the scramble for a couple of minutes in a non-stick pan with a touch of oil, with minimal stirring.  

vegan tofu scramble on top of avocado toast on plate with side of tofu scramble on the side.

Watch! How to make Tofu Scramble

How to Make Perfect 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

5 from 285 votes
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.

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

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496 comments on The Best Tofu Scramble

  1. June

    5 stars
    These “eggs” are soooo good! I can’t wait to try them with black salt. I actually went to the store today and forgot to pick some up. Also, I didn’t have the chipotle chili and used chili powder instead. This recipe is a keeper!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, June!

  2. Drusheena

    5 stars
    Nisha, Nisha, Nisha! Just Egg just lost their best customer. This scramble was so perfect in every way. Thank you for each and every one of your brilliant recipes…

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Drusheena! :)

  3. Audrey

    5 stars
    WOW this is the perfect scramble recipe! I’ve made tofu scrambles for years and could never get them quite right. This was excellent with some sauteed onions and peppers, topped with hot sauce!

    1. Support @ Rainbow Plant Life

      Audrey, So glad to hear you loved this recipe!

  4. Jennifer

    5 stars
    Better than scrambled eggs!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Jennifer!

  5. Wendy Whitford

    5 stars
    My husband was worried when I handed him his scramble,but he loved it
    we are new to plant based life and have made quite a few of your recipes.
    You really should have your own cooking channel show!!

    1. Support @ Rainbow Plant Life

      Thank you for the wonderful compliment, Wendy! :) We’re delighted you love the recipes!

  6. Frankie

    5 stars
    Hi,

    I was wondering whether the calories listed is for all the food made, or for 1 serving (if there are 3/4 servings)

    This is the only tofu I’ve ever home made that I liked, thank you so much!

    1. Support @ Rainbow Plant Life

      Hi Frankie, the calories listed is for one serving! We’re thrilled you loved it!

  7. Gabby

    5 stars
    Finally, truth in advertising! – this *is* the best tofu scramble recipe I’ve tried. I have one other kala namak-using tofu scramble recipe I’ll keep in the rotation, but honestly, this trumps it. The sauce flavors the tofu perfectly.

    I added bell pepper, cherry tomatoes, spinach, chives, and parsley to mine (and I’m not vegan, so I just used regular milk for the tofu sauce). Didn’t even need any hot sauce, sriracha or ketchup; it was flavorful enough as is.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Gabby! We’re happy to hear the tofu scramble was a success :)

  8. Manuela

    5 stars
    GREAT recipe! This was my first tofu scramble and oh my God it tasted so good. I could not find full fat oat milk, so I used some sort of oat cream.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Manuela!

  9. Jennifer R

    4 stars
    This was really good! The only thing I would change is to leave out the tahini and use a more neutral milk flavor. I used unsweetened plain almond milk as that’s what I had on hand, but I felt like the flavor was a little off with it. I also like mine with a few splashes of Frank’s hot sauce added on top before eating.

    1. Support @ Rainbow Plant Life

      We’re glad to hear you enjoyed the tofu scramble, Jennifer! We also love adding an element of heat to our tofu scramble after cooking :)

  10. Marina Dous

    5 stars
    I’ve made this at least 15 times & it never ceases to amaze me or my non vegan friends. Honestly, this could be one of my most used recipes ever. Thank you Nisha for gracing us with this perfect recipe!

    1. Its ME

      5 stars
      I make it twice a week, I absolutely love it. I have pre made spice snack bags, so I don’t have to measure its already done, I just put it in the mixing cup, add tahini, oat mike while tofu is cooking.

      1. Support @ Rainbow Plant Life

        Thanks for the lovely feedback!

        1. Its ME

          5 stars
          You are absolutely adorable, I love when you feature your family in the videos

          1. Support @ Rainbow Plant Life

            We’re so glad you love it :)

    2. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Marina! :) We appreciate you!

  11. Natalie

    5 stars
    After many failures at tofu cookery, I have finally found a recipe I love!

    1. Support @ Rainbow Plant Life

      Awesome, Natalie. Thanks for your comment and for taking the time to review!

  12. Lyndsay Barwell

    4 stars
    Four stars because I found it was a nicer texture and more reminiscent of scrambled eggs with silken tofu. That said, the sauce was very nice and surprisingly egg-like. I’m not sure about the amount of black salt. Mine came in medium grain form rather than powder (not sure if that’s typical) but I found 1/2 TSP enough.

    Also, I can see you have a egg nog recipe but I’m curious to know if an eggier one can be made with the black salt. I did experiment a bit and made something nice but a bit too eggy.

    1. Support @ Rainbow Plant Life

      We’re glad you enjoyed the recipe, Lyndsay! We found this vegan eggnog recipe online that seems to have good reviews, give it a try and let us know how it goes! Using kala namak in eggnog seems like such an interesting idea!

  13. Lauren

    5 stars
    This is my absolute favorite tofu scramble recipe. I make it every week!

    1. Support @ Rainbow Plant Life

      Lauren, So glad to hear you loved this recipe!

    2. Its ME

      5 stars
      I love this Scramble its a staple for me.

  14. Emma

    5 stars
    Finally a tofu scramble that tastes good! I love this so much and I love the Middle Eastern version from your YouTube channel even more. I really really don’t like the taste of tofu but this and some of your other recipes that I’ve tried are making it easy for me eat tofu as part of my daily diet (rather than relying on beans).

    1. Support @ Rainbow Plant Life

      Emma, So glad to hear you loved this recipe!

  15. Tom

    5 stars
    This is really good. I’m using it in a vegan breakfast chilaquile recipe . The original calls for a very basic – very dry and boring – scramble. This will make it super special and delicious.

    1. Support @ Rainbow Plant Life

      Awesome, Tom. Thanks for your comment and for taking the time to review!

  16. Nikki

    5 stars
    I added onion, mushrooms, bell peppers & cherry tomatoes, all cooked beforehand. Didn’t add the tahini. I cook with water, no oil. It was amazing. Will make again

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Nikki!

  17. Rovena

    5 stars
    Hi Nisha

    I really enjoyed this recipe. I am not a vegan , trying to be more plant based . Taste is very very close to egg bhurji. Thank you 😊

    1. Support @ Rainbow Plant Life

      Awesome, Rovena. Thanks for your comment and for taking the time to review!

  18. Becky

    5 stars
    Love this. So good and easy to do!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Becky!

  19. Victoria

    5 stars
    This is so delicious and light, easily the best tofu scramble. Hands down.

    1. Support @ Rainbow Plant Life

      Victoria, So glad to hear you loved this recipe!

  20. Terence Lewis

    I see why this recipe has five stars. It does not taste exactly like eggs but is really close as you can get without a lot of processing, and additives. If you are a vegan or someone who is looking for an egg alternative this is definitely worth a try.

    1. Support @ Rainbow Plant Life

      Hi Terence, we’re thrilled to hear you enjoyed this recipe! 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!

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