This eggy scrambled tofu is the perfect vegan alternative to scrambled eggs. It's hearty, satisfying, packed with protein, and very easy to make.
Black salt is the magic ingredient that makes the tofu taste like eggs, while the nutritional yeast adds a delicious umami note and the turmeric provides a subtle yellow hue.
The tofu is mashed to offer up a variety of different textures, resulting in a creamy, silky mix that stands up to the real thing.
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How to make tofu taste like eggs
Allow me to introduce you to the weird and wonderful ingredient that is black salt. Also known as 'kala namak', black salt is traditionally found in South Asia and owes its pungent smell to the sulphur content.
I found my black salt in a local vegan grocery shop, but wherever you get it you can be sure it'll last a while. This recipe starts with just a ¼ teaspoon, which you can add to if you want the scrambled tofu to taste more like eggs.
Learn more about some of the other weird vegan ingredients out there.
Does scrambled tofu really taste like eggs?
If you include the black salt, this scrambled tofu really does have an eggy flavour and texture. It won't fool anyone in a blind taste test, but it's amazing when you consider it's made from 100% plants.
If you're really wanting to replicate that eggy flavour, black salt is a key ingredient. That being said, the scrambled tofu will still be a delicious, creamy dish in its own right without it.
Which tofu is best for tofu scramble?
When it comes to scrambled tofu, I find that extra-firm tofu works best. Softer varieties will break apart more easily and you may also need to press the water out of them before cooking.
Unless you’re a fan of specific tofu flavours (smoked, spiced, etc.), I’d recommend using a plain or unflavoured variety. This means that you’re in control of the flavours that go in, which is especially important if you want to create a vegan version of scrambled eggs.
Is scrambled tofu good for you?
At under 200 calories per serving, this eggy scrambled tofu is a healthy alternative to scrambled eggs.
The extra-firm tofu is packed full of nutritious plant-based protein, and is much lower in saturated fat than its animal-derived counterparts.
How to make eggy scrambled tofu
Place the drained tofu in a large mixing bowl and mash it gently using a masher, fork, or wooden spoon.
It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
Add the turmeric, garlic powder, nutritional yeast, black salt, plant-based milk, regular salt, and fresh black pepper. Stir gently with a wooden spoon, trying not to break up the tofu pieces too much.
This is where the black salt will come alive! Don't worry though – it doesn't taste anywhere near as strong as it smells.
Melt the plant-based butter in a pan and then add all of the tofu scramble mix. Cook for 5-10 minutes, stirring regularly until the larger pieces of tofu have started to brown slightly.
Make sure the heat isn't too high as you don't want it to dry out too much. If it's looking dry then add in a splash of water or plant-based milk.
Once you see the tofu pieces starting to brown, add in the sliced spring onions and continue to cook for a minute or two.
Check the seasoning and then serve immediately.
Serving suggestions for tofu scramble
I like my scrambled tofu with spring onions added at the end and some fresh parsley on top. In an ideal world, you'll be enjoying it as part of a larger breakfast or brunch.
It's also great on toast, in a sandwich, with pancakes, or on its own with some simple sides such as ripe vine tomatoes.
Variations/tips for eggy scrambled tofu
- Tofu: My best results are always with unflavoured, extra-firm tofu. If using a softer variety, you may need to press the water out of it before cooking.
- Black salt (kala namak): Be warned – this is potent stuff! Start small and add in small increments if you want the scrambled tofu to taste more like eggs.
- Plant-based milk: For this recipe, I would stick to the more neutral, ‘creamier’ varieties such as oat milk or soy milk. You could also replace some of the milk with homemade cashew cream.
- Spring onions: These are optional, but I love them. You could replace these with chives or another herb of your choice.
- Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk that is certified or labelled as such.
How to store tofu scramble
In my household, there’s rarely enough of this left to keep for later. That being said, you can certainly store cooked tofu.
Refrigerate: Store the scrambled tofu in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to help rehydrate it.
Freeze: Store the scrambled tofu in the freezer in sealed containers or resealable bags for up to three months. Defrost thoroughly before reheating in the microwave or in a pan with a splash of water to help rehydrate it.
Note: Be aware that freezing will draw out a lot of moisture (in this case, all the delicious flavour that the tofu absorbed during cooking). It may be slightly spongy and porous after freezing.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Tofu Bacon Bits
- Crispy Tofu Stir-Fry
- Vegan Parmesan
- Easy Cheesy Pasta Sauce
- Quick Homemade Hummus
- Vietnamese Rice Paper Rolls
- Grilled Teriyaki Tofu Steaks
Eggy Scrambled Tofu (Vegan + Gluten-Free)
Ingredients
- 220 g extra-firm tofu, drained
- 20 g plant-based butter
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- 3 tablespoons nutritional yeast
- ¼ teaspoon black salt (kala namak)
- 100 ml plant-based milk
- Salt and black pepper to taste
- 1-2 spring onions, thinly sliced (optional)
- Chopped fresh parsley, to serve
Instructions
- Place the drained tofu in a large mixing bowl and mash it gently using a masher, fork, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
- Add the turmeric, garlic powder, nutritional yeast, black salt, plant-based milk, regular salt, and fresh black pepper. Stir gently with a wooden spoon, trying not to break up the tofu pieces too much. (This is where the black salt will come alive! Don't worry though – it doesn't taste anywhere near as strong as it smells).
- Heat the plant-based butter in a pan on medium heat. Once it has melted, add all of the tofu scramble mix. Cook for 5-10 minutes, stirring regularly until the larger pieces of tofu have started to brown slightly. Make sure the heat isn't too high as you don't want it to dry out too much. If it's looking dry then add in a splash of water or plant-based milk.
- Once you see the tofu pieces starting to brown, add in the sliced spring onions and continue to cook for a minute or two. Check the seasoning and add a little more black salt if you want a stronger egg flavour. Just be careful to add a very small amount at a time!
- Serve immediately with freshly chopped parsley. This scrambled tofu is great on toast, with ripe vine tomatoes, or as part of a larger breakfast or brunch.
Notes
- Vegan Tofu Bacon Bits
- Crispy Tofu Stir-Fry
- Vegan Parmesan
- Easy Cheesy Pasta Sauce
- Quick Homemade Hummus
- Vietnamese Rice Paper Rolls
- Grilled Teriyaki Tofu Steaks
Nutrition
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I love this! it is sooo tasty - makes a brunch feel complete 🙂
Glad to hear it's going down well!
One of the best scrambled tofu recipes out there
Cheers Tom, high praise indeed!