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
This really is the best tofu scramble recipe! The only thing I changed is I like to use the extra firm silken tofu that comes in the asceptic carton. I think it’s texture is closest to eggs. It’s also great in smoothies,tofu mayo & it’s shelf stable. ♥️
Thanks for sharing, Jessica!
I am never going back to the standard tofu scramble again. This is so amazing 🤩
Lana, So glad to hear you loved this recipe!
Great recipe ! I have made tofu scramble free hand in the past and struggle to balance the flavours. I love the use of tahini. The scramble is tasty and easy to make. Cheers !
Awesome, Carmel. Thanks for your comment and for taking the time to review!
This was delicious! My husband, who used to fix himself scrambled eggs every morning, was dubious about how this would be when I made it for dinner last night. He absolutely loved it and told me he wants to watch me make it next time so he can begin preparing it himself! Thank you, Nisha!
Thanks for the lovely feedback, Jill!
Been wanting to try a tofu scramble but am hesitant. I’m making my own oat milk rather than buying plant milk at the store. Will this work? Thanks.
Hi Deanna, oat milk at the store is much more creamy than homemade so the end result will probably not be the same. You could try using your own if you’d like but if you do, please let us know how it goes! Enjoy the tofu scramble!
I rarely eat tofu but wow! This is a game changer. I’ve been watching Rainbow Plant Life on YouTube for a long time now and this was my first recipe attempt. It just goes to show when tofu is done right… it’s darn good! Thank you for this recipe!
A few tips from my experience:
1. Be careful with salt if your black salt is a mix like mine (Himalayan black salt)
2. Had Chobani oat milk (regular not full fat) and turned out creamy. Just make sure your stove is not too high to evaporate the sauce.
3. Added some kale in for 30 seconds (like the texture better than spinach.
4. I microwaved the tofu/kale the next day and it tasted better. I added a tablespoon or so of water to keep the creamy consistency going.
5. This is amazing on a toasted O’Doughs thin everything bagel.
Mmmmmm, so good! And so easy!
Thanks for sharing, Christina!
Omg! Just tried this recipe and its taking everything I have not to devour the whole pan! Having just switched to a vegan diet a couple of weeks ago, I’ve really been missing eggs, but this is a game changer! And it was so easy to make!
This recipe is definitely going into my regular rotation. Thank you so much!
Awesome. Thanks for your comment and for taking the time to review!
Delicious! Anna from Ecuador.
Anna, So glad to hear you loved this recipe!
Yup, best scrambled tofu I’ve ever had! We had it with onion, zucchini, bell peppers and tomatoes on toast. It will be replacing our usual recipe 😋
Awesome, Celine. Thanks for your comment and for taking the time to review!
I have been enjoying a number of your recipes over the past year or so since I discovered your videos on YouTube. This is the first time I have tried your tofu scramble and my wife and I found it very tasty and quite comparable to real eggs. The kala namak really does make the dish. I made it as a breakfast burrito with sauteed peppers and onions and red salsa. Although I have not yet made the switch to a fully plant-based diet, this recipe will most definitely become a part of our regular meal planning.
Awesome, Norm. Thanks for your comment and for taking the time to review!
Hi Nisha like your recipes. I tried the tofu version I really liked it, but I have to make it with eggs sometimes depending on who might eat it so I was wondering if I have to use eggs instead of tofu what is the difference in the recipe
I use Just Egg (vegan “scrambled egg” made from mung beans, comes in a little yellow bottle) and pour it into this tofu scramble while still on the skillet. The combo makes it even eggier! :)
Can’t wait to try it, l was going to return unopened tofu to store, because l make vegan cake with it.
Now, l can’t wait to try this scramble.
Thank you.
Kind regards,
Marshia
Hope you enjoy this recipe, Marshia!
Just made this for my wife, who has a refined taste (picky!). She, and I, loved it! Best tofu scramble recipe out there. Thank you so much for your easy to follow recipes!
Toni, So glad to hear you two loved this recipe!
Mind-blowingly delicious. Seriously one of the best dishes I’ve eaten in a while. This will definitely be a regular meal from now on!! Thank you!!!
Thanks for sharing, Rachael!
I AGREE!!!
The friend reviews were ‘how did you get the tofu so perfectly cooked?!’ and ‘I need that recipe’. You inspire me to make vegan choices with your dishes more and more on my health journey and I cannot thank you enough. For this recipe I had to omit tahini, because I didn’t have any, but I let it cook a little longer to reduce the milk more (I used almond). Texturally I thought it still turned out great without the tahini. I made one substitution – oddly couldn’t find my jar of paprika so I went for the least spicy, but smokey, thing I could find – Korean Gochugaru. I finished off the breakfast plate with very well-roasted (crispy) Brussels sprouts to give a little contrast in texture. Plus, all those crispy bits…mmmmm!! With the leftovers I took a little vegan mayo and hot sauce to make made a wrap. *chefs kiss* I can’t wait to make this again!
Aw, we are so happy you and your friends love the scramble! That breakfast plate sounds incredible, thanks for the lovely review!
This was the first scrambled tofu recipe I’ve tried and luckily I don’t need to search for another – it’s so amazing! The consistency and flavours are really great, every bit as good as scrambled eggs. I didn’t use nutritional yeast but it was still very tasty. I recommend adding sautéed mushrooms at the end.
Thanks for sharing, Visnja!
These are the BEST tofu scrambled “eggs” I have ever made! They have much flavor and texture is adjustable. I like a dryer scramble and you just cook them longer but they aren’t dry at all!
So glad you enjoyed the recipe, Pamela!
Fantastic! I also like that the recipe recommends to add some kala namak at the end. In my experience, it’s really best as a finishing salt, so I don’t add any of it until it’s ready to serve. I’ve been having this for breakfast all week. I put it in a pan and heat it up in the toaster over for 10 minutes and it’s perfect.
My non-vegan bf wanted a breakfast sandwich from Starbucks. I bought the impossible sausage sandwich and had them hold the egg and cheese. Then at home I added the warmed Rainbow Plantlife Scramble mixed with a tiny pinch of kala namak, a slice of vegan cheddar cheese, and warmed it all up in the toaster oven again wrapped in foil. He absolutely loved it! It stands on it’s own but you can also sneak it into other meals to get the egg out of there ;)
Thanks for sharing, Carrie! :)
Thank you!!!! I made this for breakfast today and it is soooooo good🥰‼️ I can now eat tofu scramble and like it😁
Thanks for sharing, Ruth!
This was very good..
Awesome, Sonya. Thanks for your comment and for taking the time to review!