This vegan Tofu Scramble recipe from scratch has the ultimate eggy flavor from Kala Namak black salt and turmeric. A protein packed, easy to make breakfast or dinner served with spinach, black beans, stuffed in a burrito, tacos, lettuce wraps, fried rice, or topped with your favorite homemade fresh salsa.
About the Tofu
- Silken Tofu – My absolute favorite tofu for scrambling and for making “vegan egg salad” is the Morinaga organic silken tofu. It’s made in the USA, shelf stable, doesn’t need to be pressed, straight into the pan it goes. You can choose from soft, firm or extra firm but still with a silken texture. No need for a press or extra prep, you’ll just cook it until that extra moisture cooks off
- Regular Firm Tofu – It’s what I use for making our fan favorites sesame tofu + sweet and sour, but I also like to mix it in with the silken texture for this recipe. It’s usually found in the refrigerated section of your grocery store packed in water, and will typically need to be pressed. You want to squeeze as much water out of it as possible so it can absorb that lovely eggy flavor. A quick press wrapped in a lint free kitchen towel should suffice for this recipe. If you happen to have a tofu press by all means use it here, otherwise just cook everything until all the extra water is gone.
All things considered, you can make this recipe with any tofu you happen to have on hand, right now, so let’s get cooking!
- Kala Namak Black Salt – Otherwise known as Himalayan black salt is a kin-fired aged rock salt with a pungent sulphurous smell due mostly to its sulfur content. The color can range from brown to dark purple to pink. Use it sparingly!
- Turmeric – It’s where the yellow color comes from, a tiny pinch is enough.
- Onion Power
- Garlic Powder
- Sweet Smoked Paprika.
If you happen to have any leftovers you can store them in a glass container in the fridge up to 4 days. You could also meal prep a large batch in advance and reheat as needed in a cast iron skillet throughout the week. Unlike chicken eggs, tofu can be reheated wonderfully in a couple of minutes on the stove top. Freezing is not recommended as the texture changes during the process.
watch how to make vegan tofu scramble
Vegan Tofu Scramble
- If using silken tofu there's no need to press. That includes silken soft, firm or extra firm. If using a firm (non-silken) tofu start by draining it. Use a lint free kitchen towel and wrap the tofu block pressing as much water out of it as possible. Use your hands and tear the drained tofu into irregular bite size pieces.12-14 oz silken or firm tofu
- Preheat a seasoned cast iron skillet over medium low flame. Saute the onion with a drizzle of olive oil until translucent and starts to caramelize. (Omit oil and use water or veggie stock for WFPB & Plantricious diets).At this point add some chopped bell peppers or other favorite veggies if desired and saute until they start to soften.1/2 yellow onion
- Stir in the chili flakes then add the smoked paprika, turmeric, onion and garlic powders and toss to coat taking care not to burn them. Add a pinch of the Kala Namak salt then add the tofu.1 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1 pinch red chili flakes, 1/2 tsp Kala Namak black salt
- Use a flat end wooden spoon to break up the tofu into smaller pieces to your liking but try keeping some bigger chunks for a fluffy texture. Stir to coat well all over in the spice mix.12-14 oz silken or firm tofu
- Cook for a few minutes until the tofu is warmed through and coated all over with the spices. Taste and adjust seasonings with the Kala Namak salt. If you are after a more intense eggy flavor you might want to add more of the sulphur salt but please don’t over do it.1/2 tsp Kala Namak black salt
- Garnish with scallions or chives or drizzle with chive pesto. Enjoy on toast or next to beans and rice, in burritos, tacos and fried rice.scallions or chives for garnish
- To make this recipe WFPB & Plantricious compliant make sure to omit the oil.
- Silken Tofu - My absolute favorite tofu for scrambling is the Morinaga organic silken tofu. It's made in the USA, shelf stable, doesn't need to be pressed, straight into the pan it goes. You can choose from soft, firm or extra firm but still with a silken texture. No need for a press or extra prep, you'll just cook it until that extra moisture cooks off
- Regular Firm Tofu - This is usually found in the refrigerated section of your grocery store, it's packed in water and will usually needs to be pressed. You want to squeeze as much water out of it as possible so it can absorb that lovely eggy flavor. A quick press wrapped in a lint free kitchen towel should suffice for this recipe. If you happen to have a tofu press by all means use it here, otherwise just cook everything until all the extra water is gone.