A good tofu scramble is soft, savoury, golden and ready in about 15 minutes. A bad one is watery, bland and tastes faintly of the packet. The difference comes down to three things: the right tofu, the right seasoning, and not overworking it in the pan.
This is the tofu scramble we make most weekends. It’s quick enough for a weekday breakfast, filling enough to keep you going until lunch, and endlessly adaptable depending on what’s in the fridge.
Which tofu to use
Use firm tofu. It crumbles into soft, curd-like pieces that look and feel like scrambled eggs. Extra-firm tofu works too, but gives a chewier, drier result. Silken tofu is too soft on its own, although a spoonful mixed into firm tofu makes the scramble extra creamy.
There’s no need to press the tofu for a long time like you would for frying. Just drain it and give it a gentle squeeze over the sink, or pat it dry with a clean tea towel.
The seasonings that make it work
- Turmeric gives the classic golden colour. You only need a small pinch, and too much tastes bitter.
- Nutritional yeast adds a savoury, slightly cheesy flavour. It’s what makes a tofu scramble taste rich rather than plain.
- Kala namak (black salt) is the secret ingredient. It has a sulphurous flavour that tastes remarkably like egg. Look for it at Indian grocers or online. If you can’t find it, regular salt is fine.
- Garlic powder and onion build the savoury base.
- A splash of plant milk at the end keeps it soft and creamy.
Easy Tofu Scramble
Ingredients
- 450 g firm tofu drained and patted dry
- 1 tbsp olive oil or vegan butter
- 1/2 brown onion finely diced
- 1 clove garlic finely chopped
- 2 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp kala namak (black salt) or regular salt
- 2 tbsp unsweetened plant milk
- black pepper to taste
- chives chopped, to serve
- 2 slices sourdough toasted, to serve
Instructions
- Heat the oil or vegan butter in a non-stick frying pan over medium heat. Cook the onion for 3 to 4 minutes until soft, then add the garlic and cook for 30 seconds.
- Crumble the tofu into the pan with your hands, leaving some larger pieces for texture.
- Sprinkle over the nutritional yeast, turmeric and garlic powder and stir gently to coat. Cook for 4 to 5 minutes, folding occasionally, until heated through.
- Take off the heat, then stir through the plant milk and kala namak. Season with pepper.
- Serve on toasted sourdough topped with chives.
Notes
Ways to change it up
Mexican-style
Add cumin, smoked paprika and black beans. Serve in warm tortillas with salsa, avocado and coriander for breakfast tacos.
Green goodness
Stir through baby spinach, chopped kale or frozen peas in the last two minutes. Top with chives and a squeeze of lemon.
Mushroom and herb
Fry sliced mushrooms until golden before adding the tofu, then finish with fresh thyme and parsley.
Loaded breakfast plate
Serve with sourdough toast, grilled tomatoes, sautéed mushrooms, avocado and baked beans for a full vegan big breakfast.
Common mistakes to avoid
- Crumbling too finely. Leave some bigger pieces. A mix of textures looks and tastes more like real scrambled eggs.
- Cooking it too long. Once the tofu is hot and seasoned, it’s done. Overcooking dries it out.
- Adding the seasoning too late. Stir the spices and nutritional yeast through early so the tofu soaks them up.
- Skipping the fat. A little oil or vegan butter carries the flavour and stops the tofu sticking.
FAQ
What tofu is best for tofu scramble?
Firm tofu is best. It crumbles into soft pieces similar to scrambled eggs. Extra-firm works but is chewier, and silken tofu is too soft unless mixed with firm.
How do you make tofu scramble taste like eggs?
Use kala namak (Indian black salt), which has a natural eggy flavour, along with nutritional yeast for savouriness and a little turmeric for colour.
Is tofu scramble high in protein?
Yes. A serve made with half a 450 g block of firm tofu provides a generous amount of plant protein, usually more than a two-egg serve of scrambled eggs, depending on the brand of tofu.
Can I meal prep tofu scramble?
Yes. It keeps in the fridge for up to three days. Reheat in a pan with a splash of plant milk, or use it cold in breakfast wraps.