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tofu scramble with toast on a plate next to a cup of coffee.
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Seriously The Best Tofu Scramble

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 3 to 4
Calories: 158kcal
Author: Nisha Vora

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.

Video

Notes

* Firm tofu best mimics the consistency of scrambled eggs. If you can't find it, use extra-firm tofu but just squeeze out some water using your hands instead of pressing it so the scramble doesn't become too dry (or press for 5 minutes). If you like a really soft scramble, you can try soft tofu.
** Kala namak, aka Indian black salt, is the secret behind the seriously eggy flavor in this scramble. Please seek it out! You can find it online or at South Asian grocers. Add a couple dashes just before serving, as it loses some potency when cooked. 
*** If you want to add some finely chopped baby spinach or kale, add it after you add the eggy sauce. It will wilt pretty quickly.