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
How to Make Perfect 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!
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
I’m a big-time fan of Chloe’s Tuscan scramble, and this recipe is way simpler and perfect for a vegan scrambled egg sandwich. I added vegan cheese on top and put it between two slices of whole grain toast and it was perfecto. Will definitely make this again and again. Thank you!
Sounds like a lovely sandwich, Christie! So glad to hear you loved the recipe!
I love this recipe it’s delicious, a different way of making scrambled tofu but I leave out the garlic, and onion powder because I don’t use them, but what other spices can I use in place of the onion & garlic powder?
Hi Coleene, have you tried asafoetida? Many people who don’t cook with garlic and onions use that in their meals instead. Hope that helped and we’re so happy you enjoy the recipe :)
I didn’t use paprika or chile flakes because of allergies to them, but otherwise followed the recipe. Delicious! I definitely think I’ll be adding this to my regular rotation. :-)
Kate, So glad to hear you loved this recipe!
Loved this! I’ve had trouble finding any tofu that I actually liked, but this will be a new staple in my house. The first time I made it, the spices almost overwhelmed me, but then I realized my block was only 11.3 oz, so next time I lessened the spices to the right amounts and it was great! Love this both in a burrito with black beans and on the side of some apple pancakes.
I also just realized now reading through the recipe, I was skipping step 6 (more kala namak and salt to taste at the end… but didn’t miss the extra flavor).
Thanks for sharing, Vicky!
I have made this recipes several times and I love each time. I used the recipe as a guidance and after I’ve felt good about the process, I’ve added a few things. Great paired with veggie fajitas and boiled sweet plantains.
Rose, So glad to hear you love this recipe!
Tried this recipe today. I added mushrooms, red onion and jalapeño to the pan pre-tofu, then crumbled tofu and seared briefly. I added the sauce and cooked down. Then I added 3 cups of fresh spinach. Sun-dried tomatoes would have been nice too but not available. Yummy!
This is amazing! This is the tofu scramble I have been looking for for over a decade! Thank you!!!!!!!!!!!!!!!!!!!!!
Rachel, I’m thrilled you found THE tofu scramble!! Thanks so much for taking the time to leave a comment!
This is the best tofu scramble I have made and I have tried many! I added spinach and tomato while cooking the tofu then the sauce. Just delicious!
Hi LoLo, I’m so happy to hear you have a new favorite tofu scramble! Thank you for taking the time to leave a review, we appreciate it!
Delicious! You proved me wrong, tofu scramble can be tastier than scrambled eggs! I left the tofu draining in the fridge the night before. The only problem I had was that, not being a morning person, I found the measuring of the spices difficult. I plan on making the spice mix ahead of time, perhaps enough to last a couple of weeks. That way, all I have to do add it to the tofu. I’m still trying to decide if I should include the tahini or not.
Hi Elgie,
Thanks for taking the time to write several reviews, we appreciate it! I love that you enjoyed this scramble more than the traditional. Try it without tahini to see what you think! I think you’d like our new sofritas recipe. I’m linking it below, let us know what you think if you end up making it.
https://rainbowplantlife.com/sofritas/
I don’t even miss eggs when I eat this. I dare say this tastes even better than eggs. I didn’t have any Indian Black Salt, so I just used kosher, but I used smoked paprika rather than regular and that made all the difference!! It really gave it a depth of flavor that I would have missed since I didn’t have the special salt. So, if you don’t have Black Salt, used smoked paprika and your scramble will still be EXCELLENT. Also, I didn’t take the time to press mine so I halved the milk and it worked like a charm. I just drained the tofu, pressed it the best I could with my hands, then put it in the skillet and broke it up. I will love and make this recipe until the day I die. Thank you!!! 🤤🥰
The only thing I did different was add sautéed onion and red bell peppers, and omitted the oil. My scramble turned out delicious thank you so much for sharing this recipe.
As with the other reviews, I have tried many other tofu scramble recipes and was always left feeling a little meh about it. So much so that every time I decided to make it again, I would be back on google searching for another recipe – and that is how I found this one. I’ve followed Nisha on Instagram for a couple years now and I’m not sure how I hadn’t come across this recipe yet. It IS a game changer and oh SO delicious! Follow the recipe exactly, and you’ll love it too! I only had extra firm tofu, so can’t wait to make it again with firm tofu and see the difference. FYI, it’s a tad spicy as written if you’re feeding toddlers (just omit the pepper flakes), but perfect for adults who like a little kick. Highly recommend it!
Can you also tell me the measurements for the Indian flavor scrambled tofu ? The one you did for your parents in the video. Thank you I love the original version but want to try the other one as well
Yes, please pass on the measurements for how you made this for your “picky” parents!
Hi Jim – see our reply to Olivia in this same thread!
Here you go, Olivia!
🌶️ MIDDLE EASTERN TOFU SCRAMBLE BRUNCH PLATE
* 1 batch Tofu Scramble (recipe linked above), but use this spice blend instead:
– ¾ tsp ground cumin & ¾ tsp ground coriander
– ½ tsp paprika
– ¼ tsp turmeric
– ⅛ tsp cinnamon & ground cloves
– 1 pinch ground cardamom and 1 pinch nutmeg
Yogurt Sauce & Chili Oil
– 1 tbsp Aleppo pepper (or 1 to 1.5 tsp red pepper flakes)
– 2 tbsp extra virgin olive oil
– ½ cup (113g) unsweetened coconut yogurt
– 1 garlic clove, crushed with a press
– 2 to 3 tsp lemon juice
– ¼ teaspoon dried mint
– Sea salt + black pepper to taste
Salad
– 3 to 4 cups soft tender salad greens
– Reserved chili oil
– Lemon juice
– Sea salt and black pepper
*Pita bread and za’atar for serving
1. Add the chili flakes and olive oil to a small saucepan over low heat. Very gently simmer at the lowest simmer for 5 minutes. Take off the heat.
2. Stir together yogurt, garlic, 2 tsp lemon juice, mint, and ¼ tsp sea salt and pepper to taste. Taste, adding more lemon juice or salt as desired.
3. Drizzle some chili oil over the yogurt sauce. Reserve the rest of the chili oil for salad greens.
4. Mix together salad greens with a couple squeezes of lemon juice, reserved chili oil, and season with salt and pepper.
5. Heat up your pita in the oven at 350ºF for 5 minutes, or until warm. Then brush with olive oil and sprinkle with za’atar. Serve pita alongside tofu scramble, salad, and chili yogurt sauce.
My wife and I SO Loved this!! By far the best we’ve ever had. Hard to imagine a non-vegan wouldn’t also love this. Such Depth of flavors. In a separate pan I cooked – until pretty browned – sliced baby bella’s. Though the ‘shrooms had cooled by the time I’d finished the scramble the quickly heated up when I added them to the hot scramble.
The black salt (Kala Namak) seems a must.
Tomorrow I will make it again
Awesome, Jim. Thanks for your comment and for taking the time to review!
delicioso
Silvana, So glad to hear you loved this recipe!
Amazing!!!!
So glad you loved it, Terry!
This is definitely the best tofu scramble recipe out there! Lots of flavour.
Sometime I’ll add a block of silken tofu with the firm tofu to add a different texture. Great recipe.
Thanks for sharing, William! And that sounds interesting, let us know how it goes!
Yes ok one of the better tofu scrambles Ive tried. It’s creamy and I didn’t need ketchup. It can stand on it’s own two feet.
Awesome, Julia. Thanks for your comment and for taking the time to review!
What is the brand of coconut yogurt you use for the sauce?
Hi Irene, there is no coconut yogurt in this recipe so we are a bit confused!
You made a yogurt sauce for one of your egg recipes
I was reluctant to attempt a tofu scramble until this and I’m so happy I tried this one. It is ten thousand percent better than I even hoped! I’ve made this 15 times since it was posted, it’s become one of my most favorite recipes.
Awesome, Emily. Thanks for your comment and for taking the time to review!