Seriously The Best Tofu Scramble

It resembles the creamy and soft scrambled eggs you may miss, but it’s also flavor-forward and packed with plant-based protein (15g per serving!). This recipe is super easy to make and flexible, too. It’s made entirely in one pan, saving you time during clean up, making it the perfect weekday vegan breakfast. Go ahead and customize the spices, add vegetables to the scramble, or make it a part of these epic vegan breakfast burritos on the weekend.

Why this recipe works

A creamy, rich, and soft texture…

If you’ve ever had a tofu scramble that was a dry pile of crumbly tofu or a hot wet mess, then I have good news for you: my version has the soft, creamy, and spongy texture of real scrambled eggs. It’s all thanks to firm tofu and my creamy sauce. Most tofu scrambles rely on just tofu, but if you want the consistency of fat-rich scrambled eggs (often cooked with butter and sometimes milk or cream), you have to add in some plant-based fat! Here, the eggy sauce contains tahini and full-fat oat milk and is poured over the pan-fried tofu, giving it a decadent consistency usually reserved for real scrambled eggs.

…Plus, the right eggy flavor

If you’ve ever tried my Chipotle Sofritas or tofu tikka masala recipes, or are already a tofu-connoisseur who’s tried the best tofu recipes, then you know how well tofu soaks up flavor. This recipe uses a variety of spices, including garlic powder, onion powder, turmeric, and paprika, to jam-pack every bite with incredible savory notes and dynamic flavors. But the star ingredient just might be kala namak. Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg. It’s not a super well-known ingredient, so I’ve added more details in the Ingredients section about how to use it and where to buy it.

Hello, versatility!

This is one of those recipes you can use in a thousand ways. Swap the seasonings for an Indian or Mexican spice mix instead, stir in a little hot sauce for heat, stir in some vegetables…the list goes on! And serve it however you like! This recipe is packed with plant-based protein, so it’s a fantastic add-in to breakfast burritos, tacos, breakfast bowls, etc. Don’t feel like you’re limited to breakfast—a scramble this good is always welcome at the lunch or dinner table.

Ingredient notes

Firm tofu. In my many tests, I found that firm tofu mimics the texture of real scrambled eggs brilliantly. When you pan-fry firm tofu, it becomes lightly golden on the outside, while remaining soft and pillowy on the inside. Substitute: If you can’t find firm tofu, use extra firm tofu. It contains even less water, so to avoid a rubbery scramble, only press it for about 5 minutes. If you like a very soft scramble, you can use soft tofu (but not silken tofu). Kala namak. AKA Indian black salt or Himalayan black salt, a volcanic, kiln-fired salt. THIS is what you want in your tofu scramble for a realistic flavor. Beginners, beware it does smell of sulfur, but don’t worry, it goes away after cooking. Once added to the scramble, it deepens and uplifts every bite with eggy, umami-rich flavors. I highly recommend adding kala namak to your spice rack! It’s the best for vegan egg recipes, as well as Indian dishes like chutneys and spicy pickles. Substitute: If you don’t have kala namak, your scramble will lack that characteristic eggy flavor but you can use kosher salt or sea salt to season. Scramble seasonings. In addition to black salt, a mix of ground turmeric, garlic powder, onion powder, paprika, and chipotle chile flakes (crushed chipotle chilies) gives the scrambled tofu its savory flavors. The turmeric and paprika are especially important for the signature, egg-like yellow color. Tip: The chile flakes add mild heat, but if you’re very sensitive to spice, omit them. Tahini + dairy-free milk. A mix of tahini and full-fat oat milk is the base of the eggy sauce. Together, they give the tofu a remarkably creamy and rich consistency similar to what you’d find in scrambled eggs (but in a wholesome, plant-based way). Substitute: If you don’t have oat milk, another creamy milk like soy milk or cashew milk will work. Black pepper. Not only a great addition for flavor, but the piperine compound in black pepper is what helps us absorb the good stuff in the turmeric (e.g., its anti-inflammatory and antibacterial properties).

Step-by-step instructions

Drain the tofu and wrap it in a thin dish towel. Add something heavy on top, like a cookbook weighted by a cast iron skillet. Press for 15 minutes to release a lot of water. Work on the eggy sauce next. Whisk the spices, kala namak, tahini, and nutritional yeast together. Slowly pour in the milk while continuously whisking, until you have a creamy golden sauce. Use your hands to crumble the tofu into chunks. Make sure they aren’t too big or too small… medium bite-sized chunks are just right. Brown the tofu. Heat the oil in a skillet over medium-high heat. Once it’s hot, add the tofu and fry until the pieces are lightly golden. Pour in the eggy sauce and stir to coat. Keep frying until the scramble reaches the texture you want (less time = more saucy, more time = drier scramble). Season and finish. Add a few shakes of kala namak to the scramble for enhanced eggy flavor. Add kosher or sea salt to taste and more kala namak as needed, then enjoy.

Tips for making the best tofu scramble

Don’t overcrowd the pan. Overcrowding will result in steaming. I recommend using a large non-stick pan (12-inch) so there’s enough room to fry the tofu and achieve a gorgeous golden crust. If you don’t own a 12-inch pan, divide the tofu in half and cook it in two batches. Another strategy to help brown the tofu: Don’t stir it constantly. Leave the chunks undisturbed for 1 to 2 minutes first, then begin stirring lightly for the remainder of the cooking time. Don’t skip the kala namak. Kala namak is a genuine game changer. Once you try it, you’ll never go back to making tofu scramble the same way again. While the eggy sauce contains ½ teaspoon already, kala namak loses some potency as it cooks, so add a couple of dashes on top, right before serving. Note: when you first add kala namak to the sauce, it emits a very pungent, sulfurous odor. But, not to worry, the smell dissipates fairly quickly (and I promise your finished dish will taste and smell delicious). Add vegetables if you’d like. The beauty of this simple tofu scramble recipe is that it’s also flexible and plant-forward. Before pan frying the tofu, sauté a handful of your favorite veggies in the pan and then set them aside. If you cook the tofu and veggies simultaneously in the pan, it will be too crowded and the tofu will steam instead of fry. Or, for something super quick, after you add the eggy sauce, fold in a couple of handfuls of finely chopped baby spinach or baby kale. It’ll wilt quickly and tastes great.

Watch! How to make Tofu Scramble

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