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
First time commenter here. This recipe is eggcellent! This is now my go-to recipe for egg scramble. Added some parsley for color and salt, and I used regular almond milk b/c that’s all I had and still came out super rich and creamy. The kala namak is essential!
Hi, Tim! Thank you for sharing your experience, we’re so delighted you enjoyed the tofu scramble :)
I have tried and tried making tofu scramble and was never really happy but this recipe is truly the BEST scramble I make it at least once a week and now one of my boys is hooked on it I add chopped poblano pepper because I love poblanos
THIS is my favorite tofu scramble!! Made it once and then I have these little 4 oz Rubbermaid containers, I took 6 of those and measured out the dry ingredients and have them ready to go in a heartbeat! When I first made this, I only had extra firm tofu. It was good, but I knew the firm would be better. When I purchased more tofu, I made an error and bought med-firm. It was a mistake I will continue to make! The absolute best eggy texture and mouth feel. Thank you so much!
I like that idea of keeping the dry ingredients measured and ready to go Thanks for that tip
Your welcome! It makes it so easy when you’re in a hurry or just feeling lazy. :)
Um, wow. Typing this as I eat because I literally could not wait til I was done to let you know how AMAZING this scramble is. Eggs were the last thing I gave up when transitioning to veganism and I definitely miss them, so this recipe is a godsend because it’s so authentic and creamy and well-balanced and just all-around delicious. I can see myself making this several times a week from now on and incorporating it into all kinds of meals. Love that it doesn’t use mayo but instead tahini and is actually really healthy! Thank you so much for this recipe!
This is a wonderful breakfast, high protein and so delicious😊
Rita, So glad to hear you loved the tofu scramble
Absolutely, the best tofu scrambled egg I have ever eaten.
Pamela, So glad to hear you loved the tofu scramble!
Very flavorful, I love it for my meatless monday
Awesome, Patsy. Thanks for your comment and for taking the time to review!
This is a go to breakfast for me. I’ve been sharing this recipe with my friend circle and everyone loves it! So delicious!!
Woohoo, Janet! Thanks for sharing!
I have been vegan for decades and thought I knew scrambled tofu recipes of all kinds. This is the best one to my way of thinking, hands down. I keep tofu in the fridge only because this recipe so it’s handy when I want to whip up a batch. It is so delicious and quick to make for a brunch or a weekday dinner.
Cynthia, So glad to hear you love this recipe!
It is, indeed, “seriously the best tofu scramble.”
We’re thrilled you think so :)
Like always, Nisha’s recipe is truly the best of the bunch. Go-to for my freezer burritos. Omnis all say it tastes just like eggs! Can’t go wrong making this and it’s easy af. Dirt cheap too.
Only changes I make: I double the recipe, using two 14oz blocks of extra firm tofu. I then whisk two boxes of silken tofu in with the tahini/spice mixture, usually one soft, one firm/extra-firm (for variety in texture, but it probably a placebo as it all just becomes mush anyways). I use less milk to compensate (today I had to use water and it was fine) and I’m a lil more heavy-handed with the spices since there’s more tofu. I find the silken mixed with the regular tofu gives it a nice mixture of different mouthfeels, just like real eggs. But the recipe is already perfect as-is!
That’s great to hear, Mitch! Thanks for sharing your experience :)
This recipe is soooo good and honestly very easy to make. I found the black salt at an Asian grocery store. I believe it makes a big difference in making it truly taste like eggs.
Hi Cyndee, 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!
I was making this recipe and when I started sauteing the tofu, I realized that the tofu was bad! :( I had already mixed up the sauce, so I mixed it with a can of chickpeas instead. So I wanted to come here to confirm that this is also delicious as scrambled chickpeas, if you’re in a pinch! Especially if you mix some sauteed peppers and onions in it. (It’s delicious in the tofu too, as long as it hasn’t gone bad! 😅
Aw, dangit, that’s the worst! But we’re happy to hear your improvising went smoothly :)
Ok…first comment I’ve ever made online for stuff like this….AMAZING! ( AMAHZING…can you hear Franc from Father of the Bride????!!! LOL). We had this with guacamole on toast for dinner and was awesome. Thanks so much for all your WONDERFUL recipes, Nisha. You’re dishes are always wonderful.- full of flavor!
Thanks for the lovely feedback, Cindy! :) We’re so happy you love the recipes!
Black salt is where it’s at. Any advice on how to get my partners who think it is too stinky to enjoy it? I know cooking it takes some of the sulfur edge off, but like…I like that sulfur edge. I miss hard boiled eggs a bunch even after 25 years of veganism, and black salt does it for me.
Nisha, would you make a deviled “egg” recipe for us pretty please? That would be 🔥🔥🔥🔥🚒
Hi DW, did they smell the black salt on it’s own or in the tofu scramble? I used to think it was too stinky but I’ve eventually come around- especially with how many wonderful reviews there are mentioning how the black salt is a game changer!
Worst case scenario, make the tofu scramble without the black salt and just use it on the top of on your own portions.
And I’ll relay the request to her! Cheers!
I have my own tofu scramble recipe I usually use, but was intrigued by the use of milk and tahini in this one, so we tried it. It was really good. I’m not a huge turmeric fan, so I did cut that down a little, but otherwise the texture and flavor were perfect and kid approved.
Awesome, Amanda. Thanks for your comment and for taking the time to review!
As is with all your recipes, such a good balance of flavours.
Thanks for the lovely feedback, Carol!
I never would have thought I could replace the humble egg scramble, but this recipe definitely makes up for it and makes it even tastier! Topped mine to a veggie wrap and it turned out great. Also had it with rice and the blandness of the rice just made the spice blend in this tofu scramble popped inside my mouth and I delightfully enjoyed my meal
Meiji, So glad to hear you loved this recipe!
This was absolutely delicious, the consistency and flavor are great, thanks!
Just one note: in the step by step instruction of the recipe you don’t mention the black pepper anymore, I guess it’s just added over the final scramble?
We’re happy you think so, Laurin! And oops, it can be added either in the sauce or on top. Thanks for catching that!
Amazing, easy and versatile recipe!
Jacquie, So glad to hear you loved this recipe!