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’ve been looking for the tofu scramble mix I used in the 90s with no luck so tried this recipe and never looking back! I didn’t have kala namak but now it is on the way so I can have it for my next batch. I’m not vegan but this scratches the morning protein itch and brings the flavor. I did notice a bit of a bitter taste but after a couple bites I found that I liked it and-don’t hate me- I added a bit of ketchup to balance it out with that sweet/tart taste! Next time maybe I’ll go with some broccoli with lemon 🍋
Hi Maria, we’re thrilled you enjoy the tofu scramble! We think a reason your scramble could have been a bit bitter is due to the tahini you used! There is actually quite a range in tahini taste/quality across brands. Our favorites are soom foods and seed+mill, and for cheaper options we think Beirut Sesame Paste is quite good and the Whole Foods 365 brand is decent!
I made again with the addition of the kala namak and it totally makes the difference – so good!
Yay! Thanks for giving that a shot, Maria! :) I knew you’d like it!
Is the recipe meant to have 1/2 tsp of the kala namak? I followed it exactly and it’s soooo salty I’m not sure I’ll be able to eat this batch! :(
Having said that, the tofu scramble looks great and I’m sure it’ll be delicious once I get the salt right!
(the 3 stars are just for this batch not in general… maybe I bought the wrong type of kala namak?)
Hi Rachel, yes 1/2 teaspoon is correct! This recipe makes 3 to 4 servings so we don’t think that’s too much at all.
It could potentially be the brand? We can’t think of why it would be too salty, I personally make this recipe each week and always add a dash of kala namak when serving on top of the amount I already added to the scramble!
This has become our favorite breakfast on the weekends! (The sauce is also delicious on potatoes.) We add some bell pepper, sautéed onion, and chopped spinach for an extra nutrient kick when making it too! Soooo good!!!!!
This is one of my favorite breakfasts as well Zach- so good! Those additions sound incredible as well- thanks for the awesome review!
Just had a friend prepare this for us and it was fabulous! I’m here on the website to print the recipe and it will definitely be in our regular rotation! Previously I only knew of Nisha through her excellent InstantPot cookbook which we use often. Am excited to try many of the recipes here on the site!
Hey Susan! Wow, I can feel your enthusiasm about this recipe through the screen! Love it! :) We can’t wait for you to try many more recipes!
I feel like I’m living my own version of Julia and Julia because I am just cooking my way through all your recipes, and they are all fantastic. I’ve been vegan for many years and have just grown very tired of tofu scrambles. They are generally dry and bland and the spices never mix well, leaving it kind of gritty. This recipe is the exact opposite of that! I did not think it was possible to elevate a tofu scramble, but you’ve done it. Absolutely fantastic and I will never use another tofu scramble recipe ever again. Thank you so much for providing us with this wealth of free recipes and I hope someday you put out another cookbook!!
Hi Megan, thanks for the thoughtful review! I feel the same way about the recipes, especially this one in particular. It really is THE BEST tofu scramble!
And as for the cookbook, you’re in luck :) Nisha’s in the process of writing one right now!
I’m not vegan (I eat a healthy diet that’s primarily plant-based and love making new recipes), but I would eat these over eggs any day. They have SO much yummy flavor and they reheat SUPER well. Say goodbye to overcooked eggs and hello to this delicious and easy scramble. Yum! BTW I didn’t have Indian black salt or tahini, so I just left them out and I didn’t notice :) Thanks for posting!!
Hi Katniss, thanks for the lovely review. I agree this is an epic recipe, but I highly recommend you try adding the tahini and black salt! They’re the two ingredients that really made me fall in love with this recipe!
I’m allergic to sesame sonswitched out the tahini for a little cashew butter and it was delicious! My favourite tofu scramble I’ve tried. I had it with a few slices of tempeh “bacon” for breakfast 😊
Thanks for sharing, Han! We’re happy it’s your favorite :)
This is the best tofu scramble recipe I have found. I bought kala namak specifically for this recipe and it adds lots of flavour. Delicious!
Hi Kate, we’re so happy you enjoyed it! Thanks for leaving a review :)
I love many of your recipes but you have honestly made my day (possibly life) with this one! I had it in a breakfast burrito this morning and again reheated in microwave over buttered toast. I had a bad experience with overly eggy silken tofu based scramble early on in my vegan diet and never really tried to make it again since. I am so happy, thankyou!
We’re so happy to hear that, Lucy! It’s one of my favorite foods at the moment too- it packs such a flavor punch with such an easy cooking process! Thanks for your review :)
I haven’t tried any tofu scramble/egg replacement recipes other than this one, and I never will! These are SERIOUSLY good. I made them with breakfast burritos the first time, and left them on the counter for my fiancé. When I went to grab one myself later he stopped me saying “THIS HAS EGGS IN IT!!” I laughed and said that’s tofu babe! He didn’t even realize the difference.
Thank you for your lovely comment, Celiina! It makes us happy to know that you two enjoyed the scramble :)
Very good
Judiju, So glad to hear you loved this recipe!
Wow, wow, wow, best ever scramble tofu.
My husband thinks there are better than our local cafe
I’ll never make scramble tofu any other way and so easy as well.
A winner all round .. Thanks for sharing this recipe. 💚🌸
We’re delighted you think it’s the best, Sarndra! I agree this recipe is super dang good! You’re welcome for the recipe :)
Made these today for brunch and they are 10/10!! My husband’s review was “This is the texture I wish scrambled eggs were”, and honestly, I liked them better than actual eggs! Will definitely be making these again
That’s a win, Mikaela! Thanks for leaving such an awesome review!
I would love to try this recipe but I am on a sodium restricted diet, and the kala namak salt is an issue for me, so I would need to omit that. Understanding that it might not be as tasty, is there anything else that you would suggest using instead of the kala namak to give it a bit of an eggy flavor?
Hi Tony, unfortunately the kala namak is not really substitutable. If you can skip out on any regular salt in your meal and just add a dash of kala namak, we recommend that. Otherwise you can just omit.
Tony, I sprinkled just a touch of the kala namak on my serving and it was delish and would be without any additional salt.
Karen
This is hands down the BEST tofu scramble I have ever made or eaten!! That sauce just elevates tofu scramble to a whole new level. I love it! Thank you so much for sharing this amazing creation 🤗. I felt like I was eating real scrambled eggs again 😊. This will be my go to recipe from now on!
I did leave out the chipotle peppers as I am not a fan of chipotle but I added some medium salsa on the side & I threw in some sautéed onions & broccoli florets. My mouth & tummy were so happy! 😁
Awesome to hear you really loved the tofu scramble, Phyllis, I feel the same way about this recipe! The salsa and onion/broccoli addition sound delish :) Thanks for the awesome review!
The best tofu scramble yet! We’re going to call them scrambled T’eggs! : )Thank you, Nisha!
Hey Lynn! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
There is something just so perfectly satisfying with this recipe. I managed to have almost all the ingredients on hand, just missing the tahini, so I made it without. I’ve made it multiple times and found I prefer the texture of extra firm silken tofu as it has more of an egg like texture. Besides the tofu, I cut the chipotle flakes down to a 1/4 tsp because I thought they over powered the other great flavors and uased cashew milk. Love Love Love this recipe. Thank you so much for sharing it
So cool to hear you love the recipe, Bryan! I’ve been obsessed with this one lately, too! Have you gotten the chance to try it with tahini yet?! I promise you won’t regret it- it really kicks the scramble up a notch. Thanks for your review! :)
This is spectacular’ My chipotle flakes must be more intense than yours – as this had more kick than some could handle. Decreased it by 1/2 next time, and it was perfect!
We appreciate your feedback, Jay. And we’re happy you enjoyed the recipe, thanks for leaving a review!
Hi, I haven’t tried the recipe yet, but I do like tofu and most of the other ingredients. My question is, does this taste a lot like tahini, or does the flavor of the tahini mixed with all the other ingredients sort of go to the background? I love tahini too, just never tried it with tofu or in any scramble (I am vegetarian on my journey to vegan so it’s important I get a lot of flavor in my dishes).
Hi Judy, not at all! It’s incredible how well the tahini blends with the other flavors in this dish, adding it is so not intuitive! But you definitely need to try this tofu scramble- It’s so good I’ve been making it each week for a while now! :D
I made this last night and it was delicious. I did substitute buttermilk for the oat milk and used a teaspoon of minced canned chipotle because I had both on hand and was trying to use them up. An excellent tofu recipe, not just for breakfast. I added to a broccoli bowl with farrow and tahini dressing.
Hi Frances, we’re so happy you enjoyed it! Thanks for leaving a review :)
Heavenly! Thank you Nisha!
Hi Andrea, thank you so much for your kind review!