The Best Tofu Scramble

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Ok, you’re cravings eggs badly, but you don’t eat eggs (maybe you’re vegan, maybe you’re allergic, who knows). Enter this vegan tofu scramble. It’s fluffy, it’s eggy, it’s got tons of flavor and best of all, it has the same texture as scrambled eggs. 

Not only is this tofu scrambled easy to make, it’s also packed with tons of protein and vitamins. As in over 15g of protein per serving! 

I love wilting in some arugula or any type of leafy green into the tofu scramble and serving on top a crispy slice of bread.

Vegan Tofu Scramble Ingredients

While this recipe does call for one special ingredient, most of these are super accessible and most likely already in your pantry!

• Extra Firm Tofu: I love the texture that extra-firm tofu gives. However, you can also use firm tofu. 
• Cashew Milk: Helps make the tofu creamy and soft similar to the classic cream scrambled eggs. 
• Vegan Butter: adds in flavor and richness that tofu does not have on its own bare form.
• Spices: a mixture of black pepper, garlic, onion, turmeric and salt pack with scrambled tofu with tons of flavor that’ll have you addicted!
• Nutritional Yeast: This is a great addition to any dish, but it tastes especially good on scrambled tofu. It adds a cheesy umami flavor that you won’t be able to get enough of. 
• Kala Namak: The star, the key, the way to make scrambled tofu taste exactly like eggs. This salt, also known as Indian black salt, gives any dish a umai-rich eggy flavor. I’ve included more details on these spices in the FAQ’s section. 

What Makes this Tofu Scramble So Good

Most scrambled tofu recipes have zero flavor and horrible texture – and this recipe delivers on making the flavor and texture mirror that of eggs.

By adding in tons of spices, particularly Kala Namak and Nutritional yeast, this scrabble is packed with all the flavor! 

The vegan butter and cashew milk help add in rich and creamy notes, while also making the texture of the tofu firm, but still melt-in-your mouth soft. Think creamy tofu scramble!

Frequently Asked Questions

• What kind of tofu should I use for tofu scramble? Firm tofu or Extra-Firm tofu mimic the texture of scrambled eggs  – to the point that it’s almost eerily similar. 
• What if I don’t have kala namak? If you don’t have kala namak, go buy it, linking my favorite brand HERE. In all seriousness, you can omit it and just go for sea salt or flaky salt. But your scrambled tofu will lack that eggy flavor.
• What should I serve tofu scramble with? I love serving tofu scramble with a crispy slice of sourdough or wrapping it up in a flour tortilla with black beans for a quick breakfast/brunch situation. That said, you can absolutely add in frozen peas, kale and mushrooms and other veggies and make this a meal on its own. 
• How should I store and reheat leftover scramble? While this recipe only makes one serving, you can definitely double or triple this and store the leftovers in a glass container in the fridge. It should last for about 3 days. To reheat, I like to pop it on a piece of parchment paper and warm it up in the oven. Or you can also pop it in the microwave to heat it up in there (although I don’t use the microwave as it’s not good for your health).

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