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! 💕
Alexa says
WOW. Seriously, Sam this was the best tofu scramble I have ever had. It satisfied all of my egg cravings and I’ll definitely be making this more often. Glad to see you back on YouTube and thanks for the awesome recipes!
Jennifer Erner says
I noticed that in this recipe and in the Frittata recipe in your book, you don’t press the tofu first. I’ve never used impressed tofu before, I’m guessing the liquid is needed in these recipes?
I’m trying out the Frittata tonight for dinner.
Sam Turnbull says
Tofu pressing isn't really needed for every recipe. All tofu pressing does is remove some extra water, but in a lot of recipes, the extra water will cook out anyways. Enjoy!
Jules says
Other recipes: A list of 20 ingredients ~ it might be good, but I'm exhausted by the time I have put them together.
Sam's recipes: 5 ingredients ~ BAM ~ amazing! This is so good! My non-vegan family had to be convinced it wasn't real eggs in their breakfast tacos!
Sam Turnbull says
Hahaha! Love it. I'm glad you appreciate my simple recipes, Jules!
EJ says
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!
Trevor says
Yeah I cut the salt back by almost half and it was still inedible. I'm shocked that nobody else has mentioned this.
Trevor says
Woops, my fault. I only read the spice mix and didn't realize that was a bulk recipe.
Kathy says
EJ I noticed the same thing. 2350 mg? That's insane!
izzi says
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.
Sam Turnbull says
Wonderful!!! SO happy you loved it, izzi 🙂
Stacey E. says
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.
Laurie Ruggles says
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!
Sam Turnbull says
That's so wonderful! Thrilled you enjoyed it, and congrats on your new veganism!
Joanna says
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.
Sonya says
The recipe is bulk...you dont use the whole thing at once. Only 2 tablespoons for every block of tofu.
Ehriqa says
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.
Sam Turnbull says
You're most welcome! 🙂
Sarah says
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.
Lauren G says
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 😉
Sam Turnbull says
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.
Erin says
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.
Sam Turnbull says
Yay!! Thrilled you loved it, Erin 🙂
Tiffany says
So delicious!! Even my sometimes picky eater enjoyed this!
Sheila says
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!
Sam Turnbull says
Yay! So happy you love it 🙂
Kate says
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.
Sam Turnbull says
It will be ok, but it won't taste like eggs at all.
Penney says
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!
Ransom says
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.
Sam Turnbull says
Oh sounds delicious!
Rylin Mariel says
That sounds wonderful! :9
Jaycee says
This has become a staple in my fridge, absolutely perfect and takes 2 minutes. Thank you
Sam Turnbull says
Yay!! Thrilled you're such a fan of it, Jaycee 🙂
Stacey Brien says
Do you drain the tofu first? I usually drain for 30 minutes for other tofu recipes. Thanks in advance.
Sam Turnbull says
You can just pour off any excess water but there is no need to press the tofu. Enjoy!
Nikki says
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!
Sam Turnbull says
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. 🙂
Rowe says
This is so useful. Love it.
Sam Turnbull says
Thanks Rowe!
Kristine says
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!
Sam Turnbull says
Hahahaha! I've spread my tofu addiction to you. 🙂 So thrilled you are enjoying so many recipes, Kristine!
Suzy says
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!
Sam Turnbull says
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!