This truly is the BEST Tofu Scramble Recipe! It’s made with extra firm tofu, delicious seasonings and black salt to give it a real scrambled egg flavor! It’s perfect for a healthy vegan breakfast that can be made ahead of time.
They say that breakfast is the most important meal of the day so I like to start my day off with a healthy, protein packed meal! I used to eat a lot of eggs but these days I’m trying to go more plant based and this Vegan Tofu Scramble is such a delicious substitute.
It even uses a special ingredient that makes it tastes really similar to regular scrambled eggs. I like to make a big pan of tofu scramble on Sunday and then my husband and I eat vegan breakfast burritos all week long.
THE BEST TOFU SCRAMBLE RECIPE INGREDIENTS
- Tofu – You want to make sure to use extra firm tofu for this tofu scramble. Anything less with be pretty mushy and you want the tofu crumbles to be able to hold together so it’s not complete mush.
- Olive Oil – I used olive oil to cook the tofu but you could use any oil you prefer. Avocado oil would be great.
- Tamari – I love seasoning my tofu with tamari, rather than just salt, because it really soaks into the tofu and gives it a great taste. You could also use soy sauce.
- Nutritional Yeast – The nutritional yeast helps give the tofu scramble a nice, rich flavor. It also helps with the yellow color.
- Curry Powder – The curry powder is optional, but I feel like just a little bit of curry powder adds such dimension to the flavors. I love it!
- Ground Turmeric – The ground turmeric is really just to add a nice yellow color to the tofu. The taste can be a little bit bitter and not everyone enjoys it, so feel free to use less or leave it out completely if you like.
- Granulated Garlic – Garlic also helps add the the flavors. Garlic isn’t traditionally used in scrambled eggs so feel free to leave it out if you like.
- Black Salt – The black salt is the magic ingredient here! I’ll talk more about it below, but it makes this tofu scramble taste similar to real eggs.
- Salt & Black Pepper
WHAT IS BLACK SALT AND IS IT NECESSARY?
You can definitely make a delicious tofu scramble without using black salt, but once I discovered it, I use it every time!
There are three different types of black salt, but the one we like to use in vegan cooking is the Indian Black Salt, also called Kala Namak. It’s light pink in color but when added to your warm food it turns black.
Black Salt has a taste and smell similar to sulfur, some might call it a farty smell haha. Black salt contains sulfur compounds which is what gives it the eggy flavor. I like to add it to my tofu scramble and any other vegan egg-like dish I am making. You don’t need too much and you can add a small amount at first and then adjust as you go. The taste does seem to intensify once it’s added and heated up.
I bought my black salt on amazon (affiliate link)
SUGGESTIONS ON HOW TO ENJOY YOUR VEGAN TOFU SCRAMBLE
You can eat this any way you like! Here are a few ways that we like to enjoy it:
- Plain – by itself in a bowl with some avocado and tomatoes.
- Breakfast Tacos – I like to warm a corn tortilla and add some tofu scramble, avocado, salsa and jalapeños.
- Breakfast Burritos – Mix your tofu scramble with some black beans and place in a tortilla with salsa.
- On toast – Lightly (vegan) butter your toast and then add your tofu scramble and some everything bagel seasoning.
WHAT’S YOUR FAVORITE WAY TO ENJOY TOFU SCRAMBLE?
VEGAN TOFU SCRAMBLE FREQUENTLY ASKED QUESTIONS
- Can I use tempeh instead of tofu? Sure! I prefer tofu over tempeh in general but it would definitely work in this recipe. It might just add more of a taste since tofu is much more mild.
- Do I need to add nutritional yeast? I would highly recommend it! It adds such a nice, rich flavor that reminds me of regular scrambled eggs.
- Can I make the tofu scramble ahead of time? Yes! I like to make a big batch on Sunday and then just re-heat in the microwave or on the stove each morning. I would suggest storing in the refrigerator for up to 5 days.
- Can tofu be frozen? Yes, you can freeze the tofu scramble. I would suggest freezing in an airtight bag and squeezing all the air out and making sure the tofu is wrapped tightly. Freeze up to 6 months.
- Is the curry powder necessary in the recipe? No! Most tofu scramble recipes do not use curry powder but I just love the flavor that it adds. It also helps with the yellow color.
Have a questions that I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP!
Looking for more vegan breakfast recipes?
This is the BEST Tofu Scramble recipe! It’s loaded with seasonings, including black salt which makes it taste so similar to real scrambled eggs!
- 1 block extra firm tofu
- 2 teaspoons olive oil
- 1 tablespoon tamari, or soy sauce
- 1/4 cup nutritional yeast
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric, or less if you don’t like the taste (it’s mainly just for color)
- Heaping 1/4 teaspoon granulated garlic
- 1 teaspoon black salt
- Salt and pepper, to taste
- Press the tofu with a clean dishtowel and try to remove as much liquid as you can. Use your hands to crumble the tofu into bite size pieces.
- Heat a large pan over medium heat and add the olive oil, crumbled tofu and the tamari. Mix well and then add the curry powder, turmeric, garlic powder and salt and pepper. Mix again and lastly add the black salt.
- Let tofu scramble cook for about 3-5 minutes to make sure it’s completely heated through and tofu is starting to brown. Enjoy!
Tofu scramble can be eaten alone or enjoyed in a breakfast taco, burrito or with toast!