Are you ready for an easy tofu recipe! Because this recipe for tofu scramble is the perfect quick and healthy breakfast. Super nourishing and high in protein to keep you satisfied until lunch (or to at least your next coffee break!). Made with less than 10 ingredients in one pot, because we all have things to do!Jump to Recipe
Disclaimer: This post may contain affiliate links, and I may earn a commission at no additional cost to you as part of the Amazon Associates Program.
A simple recipe for vegan scrambled eggs
We have really enjoyed this recipe. Funny enough despite being a plant-based family for some time we have not been on the tofu scramble train until very recently. We were in the oatmeal and smoothie train, much like many people who first transition to a vegan diet.
Not sure why we never thought to make this recipe for tofu scramble. Maybe it sounded funny to make? At the beginning of our transition to a plant-based diet, I tried not to spend to much time vegan-izing recipes. Mostly because there were so many amazing naturally vegan recipes to choose from. But this idea, of sticking to recipes that are naturally gluten-free or plant-based, first came to me right after my son got diagnosed with multiple food allergies.
Transitioning to a vegan diet
When my son got diagnosed with food allergies, we noticed that his main culprit was gluten. And almost overnight we all became gluten-free to give him a safe home to eat whatever he found. It quickly became obvious that trying to make gluten-free versions of recipes was just NOT going to work for us. Coming from a traditional western diet my son was not having the disguised, but gluten-free, foods I was making him. And leave it to kids to be REAL honest about how they feel, despite how much effort it took you to make.
So I had a good cry, in the closet, and ice cream may have been involved…
Then I focused on recipes that were naturally gluten-free recipes, mostly out of desperation to find recipes he would enjoy. Surprisingly this seemed to work and it made the transition to a gluten-free diet a bit easier for him. It takes time to make changes to your diet and adjust to new flavours and textures. By sticking to naturally gluten-free recipes my son was eating things he was already comfortable eating. And slowly over time, I would introduce a new food. 2 years later he eats gluten-free bread or pizza like a champ!
So I guess the same must have happened when we transitioned to a plant-based diet. I naturally stuck to recipes that didn’t try and pretend to be anything other than a delicious vegan recipe. It didn’t help that my older son HATED tofu and beans. But with my previous experience I stuck to the same technique of choosing naturally vegan recipes. And again it was very successful.
So maybe that is why I didn’t make tofu scramble for a long time. But I am so happy I was inspired to make a recipe for tofu scramble because guys it is the BOMB! And now we can add one more delicious and easy vegan breakfast recipe to our rotation!
We have been enjoying the flavours and texture of this tofu scramble recipe. And truthfully this vegan breakfast is just as easy to make as scrambled eggs! Without all the animal cruelty and all… just saying!
How to make this recipe for tofu scramble!
The easiest way to make vegan scrambled eggs is with tofu! Good quality firm tofu along with a few simple ingredients and a pan is really all you need! Personally I love using a cast iron because it gets nice and hot. But this is not a requirement for this recipe! My cast iron pan is actually quite non-stick, but if yours is just not there yet then it may be better to stick to a non-stick pan for now.
The spice mix! Tofu scramble with black salt!
There is not much in terms of which spices you will use however this is a recipe for tofu scramble with black salt! Along with black salt, this recipe calls on some of the classics, like nutritional yeast to give it a little cheesy and unique flavor, paprika and turmeric for the color, garlic and onion powder for a rich flavour profile and the secret ingredient..black salt!
Black salt is actually pretty cheap and makes a HUGE and I mean HUGE difference in flavour. You can go ahead and use regular salt but you will be missing out on the eggy flavour for this tofu scramble recipe. I mean it won’t be a total loss and you will still get a nice recipe but trust me..go get some black salt!
What is black salt
Black salt is also known as kala namak comes in 3 forms. But the most popular is an Indian black salt that has a high sulfur content (hence using it for its egg flavour). It also smells like farts.. Sulphur I mean sulphur (my son wrote that hahah).
Black salt actually starts as Himalayan Pink Salt or sodium chloride but it is then heated to high temperatures and mixed with Indian spices and herbs, one of which is the harad fruit which contains a high level of sulfur (read more here)
Cool right! Who knew!
A word on how to prepare your tofu!
Right so no big trick here. Like all my recipes I try and make them as simple as possible (sorry about the black salt but that was non-negotiable, and you will thank me later!)
For this recipe all you need to do is wrap your tofu in a tea towel for 5 minutes. 10 if you can spare it. No need to press it, freeze it, shake it or do anythign magical to it. Just remove it from the package and wrap in a towel.
In terms of brand I LOVE using Sunrise Soya Foods medium firm tofu! You know I love supporting my Canadian brands but they also have the best tofu I have tried in terms of flavour. And medium firm is perfect for tofu scramble! So make sure to stick to that level of firmness.
WRAP IT UP and make it a tofu scramble breakfast burrito
Yup, if you need a change or want to go all fancy then just wrap this up with some rinsed canned black beans, spinach, vegan cheese and sliced tomatoes and you have yourself a tofu scramble breakfast burrito! The perfect healthy plant based breakfast on the go or easy vegan lunch idea!
Thank you for reading, and now on to the recipe! For more easy vegan breakfast ideas and more be sure to check out these:
- 8 ingredient Fluffy waffle recipe
- 1-bowl buckwheat pancakes
- Leftover oatmeal Hazelnut pancakes
- Creamy homemade almond milk
- Smoother your tofu in this easy peanut sauce
If you make this recipe be sure to tag me (@at.my.table) with your re-creations so I can share it over on Instagram!
Until next time, tchau
- To begin make sure that you take a few minutes to remove some of the moisture from your tofu. Wrap the tofu in a dry tea towel and let it sit for 5 minutes. Meanwhile, add all of your spiced to a small bowl and mix.
- Then to a medium-hot pan add the butter and let it melt. Then using your hands crumble the tofu into the pan. Stir with a wooden spoon breaking any big pieces apart. Then continue to cook the tofu for a few minutes to allow more moisture to escape. Add in the spice mix.
- Continue to stir until the spice mix has been incorporated into the tofu. Cook on medium-high for another 5 minutes.If you enjoy a drier scramble then cook it for a few more minutes to allow more mositure to escpae. Feel free to adjust the cooking time to your preference.
Also known as kala namak, black salt comes in 3 forms. The most popular is the Indian black salt which contains a high sulfur content giving it that distinct egg smell and flavour. Black salt actually starts as Himalayan Pink Salt or sodium chloride but it is heated to high temperatures and mixed with Indian spices and herbs, one of which is the harad fruit which contains a high level of sulfur.
You only need about 1/4 tsp of black salt to make tofu scramble from 1 block of firm tofu. But you can adjust the amount you use to suit your preference for flavor. Black salt is high in sulfur which causes it to have a strong egg like smell and taste.
No, pressing tofu for tofu scramble is not necessary provided you are using firm tofu.. To remove the moisture just wrap your firm tofu in a tea towel and let it sit for 10 minutes.
When using the right spices, tofu scramble can resemble scrambled eggs in taste. By using black salt for it’s eggy taste and turmeric for it’s color, tofu scramble can look and taste very similar tot he real thing! This recipe can be very helpful to anyone transitioning to a plant-based diet.
While some cooked tofu dishes can be frozen, like curries or stews, it is not recommended you freeze your cooked tofu scramble. Freezing tofu changes it’s texture making it more porous.
Yes there are many ways to make a vegan scrambled egg without tofu. Some common recipes use chickpea flour, mung beans or aquafaba.
You can reheat tofu scramble in the microwave or on a skillet. If you are using a microwave, simply add the vegan scrambled eggs to a microwavable plate and heat for 60-90 seconds. If using a skillet or a pan, just cook on medium-low heat until the tofu scramble is warm. Make sure to stir often to prevent sticking.
Tofu scramble will last up to 5 days in the fridge. Make sure to store it in an air tight Tupperware. Then simply re-heat in the microwave for 60-90 seconds or in a skillet on medium low heat until warm.
Yes! This is a great way to make tofu scramble more hearty and healthy. Just chop up some spinach, tomatoes, olives, brocolli or any other veggie you like. Then add your veggies into the skillet along with your tofu and cook with some vegan butter and spices.