Just 5 ingredients to make your own homemade tofu scramble spice mix that will make your tofu taste like eggs! Make ahead and have it ready to go so breakfast will be ready in a jiffy!
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 dryer 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 veggies, adding beans, or any 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.
Just 5 ingredients to make your own homemade spice mix that will make your tofu taste like eggs! Make ahead and have it ready to go so breakfast will be ready in a jiffy!
- 1/2 cup nutritional yeast
- 4 teaspoons black salt
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 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)
Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
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 dryer 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
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Hi Sam, I may be mistaken, but I think you may have miscalculated the salt content…it seems like A LOT lol
Recipe is great!
You have THE best v-egg recipes ever! I just made this scramble today and have to say that I’ve tried tons of other seasoning suggestions but nothing has been as good as this. And for anyone making the transition to vegan, it’s been years since I’ve eaten chicken eggs, but pretty sure this is as close to the “real” thing as it gets.
Wonderful!!! SO happy you loved it, izzi 🙂
thanks for posting a bulk version of this. I’ve tried making the eggs with all of the ingredients except the black salt for no other reason than it’s nearly impossible to find, outside of Amazon. I have personal reasons for not shopping with them. The “eggs” turn out decent enough, but I found a spice company that Walmart sells the black salt through, and went ahead and ordered it straight from the company. For people who want to know why Kala Namak is so important, it’s because it contains sulfur, which is a mineral that regular eggs contain, and it’s what give them their distinctive taste and smell. I know this recipe will work, because everyone else’s mixtures contain the same ingredients. I’ve used the eggs in breakfast burritos and fried rice. The less authentic version works fine in those instances. I’m excited to now try it with black salt.
We have only been vegan a month and really missed our morning scrambled eggs. As diabetics, we need to stay low carbish for breakfast. You have saved us! It tasted amazing. Spousal unit loved it as well! Thank you so much!
That’s so wonderful! Thrilled you enjoyed it, and congrats on your new veganism!
Good recipe, but I would do as the first commenter did and just sprinkle a pinch of black salt over the tofu after cooking…it better retains the eggy taste. I have to say 4 teaspoons of black salt was way too much! It made the tofu (and I used an entire pound) way too salty…normally in most recipes I never use more than a teaspoon. so taste your mix before adding it.
The recipe is bulk…you dont use the whole thing at once. Only 2 tablespoons for every block of tofu.
Hello, and thanks for the recipe. I have been just using a couple pinches of kala namak straight into my tofu scramble. I’ll be able to save some time, by having all the ingredients in one jar. Brilliant!!! Thanks again.
You’re most welcome! 🙂
I feel guilty leaving a “negative” comment but I have to be honest and say this did not taste like eggs to me, in flavor or texture. I didn’t have turmeric so I left it out; idk if that has much effect on the flavor profile or if it’s just for color. I used firm tofu and thought the texture was slightly too watery and soft compared to eggs, even with extended cooking to dry it out. This might be remedied by using extra firm tofu but I suspect that would be too crumbly. As far as flavor… idk. I tasted as I went and considered adding more than the 2T but was afraid of overdoing it. I added more salt and pepper to no avail. Finally, rather than toss it, I decided to stop trying to make it egg-like and just accept it for what it was: tofu sauteed with veggies. I added soy sauce, then topped it with sri racha, and it was alright that way. To be fair, I’m only a few weeks into veganism so maybe the memory of eggs is too fresh in my mind. This may be great for people who haven’t had eggs in a long time. Just not for me, unfortunately.
Sarah, I think that you’re right–perhaps the “real thing” is very fresh in your mind. It takes about three months for your tastebuds to change, after that period, if you’re totally plant based, I’d give it another try and you’re probably going to love it 😉
Hi Sarah, I just want to be sure that you did use black salt (also called kala namak)? It is the key ingredient that makes it taste like eggs.
Wow. This was incredible. I made it for breakfast this morning and my non-vegan husband devoured it, he said we should make it for his mom when she comes into town. Unbelievably good. I put peppers, black beans, mushrooms and spinach in mine.
Yay!! Thrilled you loved it, Erin 🙂
So delicious!! Even my sometimes picky eater enjoyed this!
This is the perfect seasoning for a tofu scramble. I always added too much turmeric before, but this is just right. My non-vegan husband asks for tofu scramble now. We also add peppers, onions and avocado and make breakfast burritos. Combining the mix first and having it always ready is a game changer!
Yay! So happy you love it 🙂
will it taste unpaletable if I leave out the salt entirely? Have to watch it, but don’t want a gross produce if it really makes it taste like eggs.
It will be ok, but it won’t taste like eggs at all.
The salt is higher then 1 adults daily allowance. That can kill some peoplw.Is there a reason that much is ok???? Seems extremly BAD!
Whenever I find leftover cooked cauliflower in the fridge, I heat it up in a pan and use the spice mix on it. It makes a great filling for a breakfast burrito with a bit of salsa and vegan cheese.
Oh sounds delicious!
That sounds wonderful! :9
This has become a staple in my fridge, absolutely perfect and takes 2 minutes. Thank you
Yay!! Thrilled you’re such a fan of it, Jaycee 🙂
Do you drain the tofu first? I usually drain for 30 minutes for other tofu recipes. Thanks in advance.
You can just pour off any excess water but there is no need to press the tofu. Enjoy!
I have smoked salt in my pantry. Would that be a good substitute for this or no? Yes it’s black. I know I’m not following your very explicit instructions. Lol.
I am loving this blog! Keep up the great work you do!
No, black salt (Kala namak) is incredibly unique in flavour and is the key ingredient for this recipe. Any other kind of salt won’t have the same effect. The smoked salt might be nice to sprinkle over your finished dish for a little smoky boost tho. 🙂
This is so useful. Love it.
Thanks Rowe!
I only discovered your blog about a week ago and I everything I have tried so far has been great, but this is my favorite so far! I have been eating the “eggs” with a little hot sauce and some guacomole and I’ve never craved tofu so much in life. Thank you for sharing!
Hahahaha! I’ve spread my tofu addiction to you. 🙂 So thrilled you are enjoying so many recipes, Kristine!
Love this! They even look like eggs! I used extra firm tofu. I agree with the person who said it seems very salty. I use Earth Balance for “butter” and I haven’t found an unsalted variety of that. I think I will try just a brush of olive oil on the bottom of my cast iron and see if that reduces the saltiness. Overall though, truly a winner!
So happy you enjoyed it, Suzy! The longer you cook black salt the more the saltiness chills out so you could also try cooking a little longer. Enjoy!
Hi Sam,
I’m really wanting to try this recipe but don’t have black salt on hand. I looked on Amazon and now I’m kinda overwhelmed. Could you recommend a brand?
Thanks!
Oh!! And I love every recipe of yours that I’ve tried so far. Thanks for doing what you do!
The brand really doesn’t matter, I would just purchase the most affordable one but make sure the salt is also called kala namak or that the reviews state that it tastes like eggs so that you are getting the right one. Here’s a popular one on amazon. Enjoy!
I suggest going to your local Asian market and buy what the have in stock.
Hi Sam, I clicked on the link, and it just took me to the main Amazon page. Hypertext problem, maybe? Try redoing your linked text.
Sorry about that. Here’s a new link
Best ever vegan recipe loved by my veganl, vegetarian and meat eating friends. I take it to potlucks, I made it for my 90 year old parents and they loved it so much I made a double batch to freeze (hope it freezes well – it never lasts long enugh to freeze leftovers!). My mom can’t eat much tumeric, but the spice blend is so perfect it doesn’t ovewhelm. I bought black salt – it doesn’t seem to add much since the whole dish is wonderful! I added a yellow pepper in my doubling process and a can of red kidney beans with the black beans.
Wonderful! Thrilled you love it so much, Nancy 🙂
This is absolutely delicious!!!! I looove your spice mix. It’s now a staple in my spice cupboard. Just made this tofu scramble recipe again tonight (with caramelized onions and tomatoes topped with fresh green onion) and it was 5 stars!!!!
Yay!!
This has to be a more well-known hack for new vegans!
Yes it does! Feel free to share it with everyone you know 🙂
Thank you so much for this recipe! I have never liked the savory scrambles that are predominant here in Texas, but this recipe is perfect. I have made waffled tofu and sauteed slices of tofu with the spice sprinkled on both sides, as well as scrambled. I have had problems getting enough protein for breakfast on Weight Watchers and this has been the perfect solution. The waffled tofu is even a perfect finger food from the fridge as a snack, in my opinion. Thank you.
So happy you enjoy, Barbara 🙂
Can’t have soy. How would you use this in a chickpea scramble please?
Just add to taste. Enjoy!
I added to white northern beans because I was out of tofu and it was great wrapped up in a tortilla with fresh spinach!
Was super yummy – will double the recipe next time. Love the shelf life .
Awesome! So happy you enjoyed, Yulca 🙂
I have been using this for months now, but only today did I use half medium-firm, half silken tofu: OMG, it’s as scrambled-eggy (if that’s a word ^^) as it gets! A tat watery, but I looooved it. Now I’m out of tofu scramble mix & have to refill my jar asap :-D.
This is the best! To take it up another notch I spooned some of the dipping sauce over the tofu. Together it was awesome! Tasted just like scrambled eggs.
Delish! So happy you loved it, Lydia 🙂
Just made breakfast burritos with this recipe and my non-vegan husband gave it a high score. It was really quite tasty! Thanks for another great recipe!
Wonderful! So happy you and your husband loved it, Kelly 🙂
I admit I have never been a huge fan of tofu scramble. Until now. This recipe is so simple but so incredibly delicious. I added some frozen spinach and crumbled Gardein breakfast sausage patties, warmed up a few tortillas in the microwave, and dinner was done in 15 minutes! Unbelievable. A jar of this will now have a permanent place in my pantry.Thank you for all you do!
That’s so wonderful, Molly!!! So very happy you loved it so much 🙂
Very tasty and definitely brought my tofu scramble to the next level, but it’s quite salty for my taste. I will keep using this but will be adding less to the pan next time.
Happy you enjoyed it, Kendra! Black salt tends to get less salty tasting the longer you cook it, so a good hack is just to cook it a little longer next time. Enjoy!
I never enjoyed tofu…. but that was delicious!!! I used the medium-firm tofu, and I liked everything from texture, taste and color. I’m happy!!!
Wonderful!! Thrilled you enjoyed it so much, Hedwig 🙂
I made your Tofu spice mix without the black salt. But I added black pepper which needs to be combined with turmeric so our bodies can utilize all the healthful benefits of turmeric. I’ve made tofu scramble in the past with only turmeric and pepper but I found this to be easier and more flavorful.
Great! Hopefully, you are able to try it with the black salt in the future as it is really the key ingredient 🙂
Do you really just shake it on the tofu dry, or put it in a sauce..? I’m hoping to try this this weekend but I wanted to make sure I wasn’t reading it wrong. 🙂
You just dump it in the bowl with the tofu and mix well. It is really easy. I think the remaining liquid in tofu is what helps it to blend. It is such an easy dinner if you just want to throw something together.
Do you press the tofu when you make it, or just crumble and shake?
I buy extra firm (super firm is a little too dry for this), put it in a big bowl,break it up a bit, add spices and mix in. You really can’t make a mistake!
Awesome, thanks. That’s what I’ve been doing lately, but with a sauce seasoning instead of a dry mix. Should be interesting! Now, if my husband will eat it, there’s the real tell.
Adding thought (hope you don’t mind, Sam). Getting hubby to eat is all about toppings. I have salsa, black olives, avocado, etc., or mushrooms, onions, asparagus; or fresh basil, tomatoes, onions. Non vegans seem to like that and the next thing you know they are asking for tofu scramble!
I love adding a ton of toppings to my tofu scramble!
Just crumble 🙂
Thanks, Sam!
Joanne, that’s the difficult thing with my husband: he was VERY picky before we became veganish. No tomatoes, no onions, no avocados, no condiments… It’s a lot.
Yep just add 2 tablespoons of the mix to the tofu in a pan and heat it up. There is enough moisture in the tofu that it will mix easily. Enjoy!
I have been making your tofu scramble from your cook book for the past year. My husband even loves it!!!!
Awesome! So happy you’re a fan 🙂
I love adding black salt to my scramble, bit I’ve got a feeling my tofu scramble skills are about to ramp up another level…yes!
Oh yes they are! Haha, I hope you love it 🙂
If anyone reads this recipe and wonders if if the black salt will really make a difference, it does. I had made tofu scramble for years and always had a tofu buffet with lots of toppings at Xmas. When I bought Sam’s book and saw her recipe included black salt I decided to give it a try. It was amazing! A few weeks later, when my brother was at the holiday brunch he commented right away that the scramble was even better than usual.
This morning when Sam’s email popped up we had just finished our tofu scramble with a topping of fresh zucchini, slim little fairy eggplants, tomatoes and rosemary. Yum! Oh! And the salt is great for any sandwich spread, like Sam’s chickpea salad to give it an eggy taste.
Thank you, Joanne! So happy you are enjoying my recipes and the magic that is black salt!
I love when I see your posts pop up in my email…they always reminds me how much I miss your videos & then I usually rewatch one of em
Awww that’s lovely! I hope to post a new video again soon 🙂
I’m giving it a 5 because its very similar to my recipe, and i know its delicious! I also add adobo, instead of onion powder. It’s a common Latino spice in the U.S. And I add dill and a few dashes of Ethiopian Berbere for a little something something! I appreciate that you measured your spices, I just throw mine in, but it would be helpful to have an actual mix.
Fantastic!
Awesome, thanks Catherine 🙂
The first time I used black salt (purchased from a small Indian food store) my stepdaughter walked into the kitchen, wrinkled her nose, and asked “Who farted?” Yup, it smells that much like eggs.
Haha! It really does! You wouldn’t believe how eggy my house smelled while I was testing this recipe over and over again. Very weird for a vegan household to smell of eggs… Haha
Perfect, I made this for breakfast and the kids loved it.
Yay! SO happy it was a hit 🙂