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.
Tofu Scramble Spice Mix - Tastes Like Eggs!
Ingredients
For the tofu seasoning powder:
- ½ cup nutritional yeast
- 4 teaspoons black salt
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
To use the tofu seasoning powder:
- 1 tablespoon vegan butter or oil (skip for oil-free)
- 1 block (350g - 420g) block medium-firm, firm, or extra-firm tofu
- 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
Mark Pfeiffer says
Sam, I haven't tried your mix yet; I need to get the nutritional yeast and was wondering if the powdered form is better suited than flakes?
Jenny says
I always keep this mix on hand. Not only is it great for tofu scrambles, I also use it to make savory oatmeal and chickpea scrambles.
Sam Turnbull says
Oh love that idea!!
Ry V says
I've been looking for a recipe to replace just egg and this is it! Thank you!
Sam Turnbull says
You're most welcome 🙂
Anja says
Thanks for all you do Sam, especially for keeping it funny and simple. Things out there have become so stylized with Instagram and all, not knocking Instagram. I just relate more to the down to earth message that you create. Recently signed up for your newsletter and really appreciate your efforts to bring these fabulous recipes to the masses. I went vegan about 4 months ago and am so excited about vegan recipes and the plethora of ways to prepare food. Will be checking out your recipes and trying them out 🙂 Virtual high five.
Lizzie says
I am obsessed with this tofu scramble mix. Honestly so easy and delicious. Changing up my tofu to medium instead of firm has also made all the difference, as I used to like a creamier scramble. I sauté diced shallots, pepper and asparagus to spoon over top. It’s *chef’s kiss* Even my carnivore husband can’t resist it. Thanks for this recipe!
Helene says
I completely agree. And I also prefer the (pressed) medium tofu for the scramble. In case anyone does not like the color and taste of the turmeric, you can use annatto-infused olive oil (google a recipe) to get a more golden color without a noticeable taste. Maybe reserve it for the tofu itself, not the onions etc. (use neutral olive oil for those), and start with 1 tsp of the annatto-infused oil, otherwise the onions etc. may turn out orange.
Patricia says
I’m in my late 60s and have tried to like (tolerate) tofu since my early 20s. I’ve tried a gazillion recipes and about 25 years ago I just decided to quit trying. I’ve eaten plant-based for decades and today I tried your tofu scramble recipe. My goodness! I’m a believer now! I loved, loved, loved it and used the scramble in wraps. I added some chipotle spice as well as it was sautéing. Thank you, thank you, thank you. Hard for me to believe that after more than 40 years I’ve discovered a way to love tofu. Thank you! ❤️
Chow says
I am not a vegan (we have hens so farm fresh eggs) but do follow a whole food plant base diet. Tofu is not my thing but I added a teaspoon of this mix to my egg white scramble and it was amazing! I have ear marked so many recipes from the fast-easy cheap vegan cookbook to try. Thank you so much for all your creativity. ❤️
Semhar says
Do you have to use nutritional yeast? I’ve not cooked with this before what does it add
Yulca says
We also love to throw this onto leftover rice/millet/quinoa when frying it in the pan the next day. No food waste anymore .
Sarah says
This was really good!
Vicki says
Thank you so much for this recipe. It has become a staple in our pantry. Our weekend breakfasts would be lost without it. It's fast, easy and delicious. I love that we can mix it up ahead of time and use it as we need it. We also use it to coat tofu for tofu benedict. It's fabulous.
Sam Turnbull says
Amazing! So happy you love it, Vicki! 🙂