Author: Looking for an amazing Tofu Scramble recipe unlike any other? Just 5 ingredients of easy to find ingredients and you can make your own homemade tofu scramble spice mix that will make your tofu taste just like eggs! Make this ahead and have it ready to go so breakfast will be ready in minutes!
I was browsing Instagram the other day when I came across a pre-made spice mix that was intended to make tofu scramble taste like eggs. The idea was great, but the price tag- not so much. I had a look at the ingredients and realized I had everything already at hand in my kitchen, so I started playing around and made my own tofu scramble spice mix. And you know what, it really does make tofu taste like eggs. I don't think it's eggy enough to fool someone completely, but it's pretty close and definitely tasty!
The secret to this spice mix is black salt which is also called kala namak. It's the same ingredient I use to make my Vegan Toast Dipping Sauce (which is like a vegan egg yolk).
If your black salt is black in colour, then you have the wrong stuff! Don't use it in this recipe as it won't taste correct and will make your tofu a funny green colour. Yuck. The black salt I'm referring to is actually pink in colour and has a very eggy taste. It's the must-have key ingredient in this tofu scramble spice mix so don't skip it!
You can find black salt online on Amazon or in Indian grocery stores.
To Make the Tofu Scramble Spice Mix:
Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
This recipe makes enough for 4 servings but feel free to multiply or reduce the recipe as you see fit.
When you are ready to prepare your tofu scramble:
- Add vegan butter or oil to a pan and heat.
- When hot, add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble.
- Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix.
- Stir to evenly distribute the spice and heat through.
Feel free to amp up your tofu by first sautéing some veggies of your choice, adding beans, or any other garnishes you like. You can enjoy the scramble plain, on toast, in a breakfast burrito, in a bowl, or anywhere you enjoy.
Store the remaining spice mix in a jar in your cupboard to have at the ready for next time.
Bon appetegan!
Sam.
(click stars to vote)
Tofu Scramble Spice Mix - Tastes Like Eggs!
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Ingredients
For the tofu seasoning powder:
- ½ cup nutritional yeast
- 4 teaspoons black salt
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
To use the tofu seasoning powder:
- 1 tablespoon vegan butter or oil, (skip for oil-free)
- 1 block tofu (12 to 15 oz / 350 to 420g) medium-firm, firm, or extra-firm
- 2 tablespoons Tofu Scramble Spice Mix, (recipe above)
Instructions
To make the tofu scramble spice mix:
- Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
To make a tofu scramble:
- Add vegan butter or oil to a pan and heat. When hot add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble. Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to evenly distribute the spice and heat through.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Jocelyn says
I love this seasoning! I add it to leftover rice for a quick, simple breakfast. I recently found your Craving Vegan cookbook at the library, and I can't wait to try more recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Jocelyn! Hope you love the cookbook too 🙂
Todd says
I'm a fan of the drier texture myself. Especially when you add in the Vegan Egg Yolk (Toast Dipping Sauce). Oh my, together they make the best weekend breakfast. I was going to post the link to the Vegan Egg Yolk, not sure the link would work from here, but you can find it on this website with a quick search. Worth it.
PRO TIP: I you like drier texture, and really 'crumbled' tofu. Press it for a while, then toss it in the food processor for a few pulses. Breaks down to a great consistency, and no manual tearing or mashing required.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love this tip, Todd! That combo with the Vegan Egg Yolk really is next level—thanks for sharing your pro tricks!
MFields says
ok I tried your chili and my family and I loved it. So I was curious about this recipe because there was a cafe in Buffalo that has since closed down (Sweetness_7 cafe) that made the best Vegan breakfast sandwich. I have not been able to find a recipe to replicate the flavor. THIS IS IT! Up next: tofu bacon!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi MFields! That is SUCH a compliment, thank you! I love that you found the flavor you’ve been missing. Tofu bacon next sounds perfect 😄
Brittany H. says
I make this mix regularly to keep on hand for our tofu scrambles. It’s my son’s favourite!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I love that it’s your son’s favorite 😊 Thanks so much for the review!
Peggy Woychowski says
Makes my scrambled tofu taste yummy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thats wonderful, thanks for the review Peggy!
Michael Worsham says
I made it today, and it worked fine. The Kala Namak smelled like sulfur during preparation, but not during or after cooking. Your recipe creates enough leftover for about two more tofu scrambles. I used firm tofu, but may try medium next time for a creamier texture at the end. Thanks for the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Michael! And yes, kala namak can be a bit stinky (just like eggs) 😂
Musiccinders says
This was absolutely delicious!! However, it was my first time using black salt and there was a definite gritty sandy texture to the tofu which was really offputting. Is this normal for black salt? Are there any brands that aren't gritty?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Musiccinders! That gritty texture isn’t normal. Try a finely ground brand of black salt like this one, and maybe try cooking a few minutes longer so the salt properly dissolves. Enjoy!
Christine says
Wow! This is SO good! Storage instructions in your book “Fast Easy Cheap Vegan”: “store in your pantry for up to 2 years” LOL, it will be consumed within 2 weeks, if not before. So quick and easy and, most importantly, DELICIOUS! Thanks for another fantastic recipe 😋
Jess @ It Doesn't Taste Like Chicken says
We're so happy you love it so much! 🙂
Georgia E Brooks says
I made tofu scramble this morning! my husband loves eggs and I wondered how he would like them. He loved the tofu scramble!!! I added mushrooms, green pepper, onion, tomato and jalapeños. Thank you for your wonderful, easy and delicious recipes
Joanna says
Hello.
I have a question regarding the measurement. When I measure out 1/2 a cup of nutritional yeast (Bob’s Red Mill large flakes) it comes out to 37 grams. In your recipe in the metric one, it says 22g. I prefer the metric system but I don’t know which number to go with, since the difference is too big. Thank you in advance.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great catch, Joanna! I just updated the metric measurement. Turns out ½ cup of nutritional yeast flakes is closer to 35g, especially with larger flakes like Bob’s. Thanks for pointing that out!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love hearing that, Georgia! So glad your husband enjoyed it too. And that veggie combo? Chef’s kiss. Thanks for the sweet comment 😊
Lee Ellman says
Great mix, hits all the notes.
Two thoughts:
Crumble the tofu by hand to get the right texture. Chopping by knife or squashing by spatula never worked as well for me.
Saute some green and red pepper along with onion and, a shake of smoked paprika to get a bang on western omelet scramble.
Jess @ It Doesn't Taste Like Chicken says
Great stuff - thanks for sharing!
Deborah says
This is a recipe I make exactly as written because it's so perfectly crafted. More than one friend has said it's better than any restaurant or other online tofu scramble, and it makes my favorite breakfast addictive. I like to start with onion, and then add around a 1/3 of a block of firm tofu and sprinkle the spice mix to get the color and taste I want. I don't measure at that point because the balance of spices already created by Sam are unbeatable. Sometimes I add a bit of plant milk for creaminess. Then I add kale or spinach to the pan, toast some nice bread, and I'm set for the day. THANK YOU, SAM!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Deborah, Wow, this totally made my day! I'm so happy to hear how much you love the recipe, and that it's become your go-to breakfast. Thanks for sharing and for the kind words! 💛
Satinder says
I used to make Tufu Scrambler using Fantastic Foods Scrambler Mix. This was over 30 years ago when they stopped making it. A sad day for our family.
This recipe is the closest we have found since then. We now have a very happy family again.
Since our family has never eaten Scrambler made with eggs, we cannot compare.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's awesome, I am so happy you love my version! 🙂
Kim says
Added it to my fried rice...mmm good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great idea!