Super Eggy Vegan Tofu Scramble
A rich, flavorful, and unbelievably eggy vegan tofu scramble made with kala namak (black salt) for that real-egg taste. High-protein, quick, and perfect for breakfast burritos, toast, bowls, or a full comforting brunch plate. Ready in 10 minutes and packed with flavor, this scramble is the ultimate plant-based breakfast you’ll crave every morning.
Ingredients
- 14 oz block of firm tofu (pressed and drained)
- 2 tablespoons nutritional yeast (for that cheesy, umami depth)
- 1/2 teaspoon black salt (kala namak—seriously, order this if you don’t have it)
- 1/4 teaspoon turmeric (for color, not flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons plant-based milk (unsweetened—don’t get weird here)
- Salt and pepper to taste
- 2 tablespoons oil or vegan butter for cooking
Instructions
- Step 1: Break down the tofu Take your pressed tofu and crumble it with your hands into bite-sized pieces. Some people like using a fork for this, but honestly? Hands work better. You want irregular chunks—some smaller, some larger—because that creates texture variation just like real scrambled eggs. Nobody wants uniform tofu cubes pretending to be eggs, right?
- Step 2: Mix your flavor base In a small bowl, whisk together the nutritional yeast, black salt, turmeric, garlic powder, onion powder, and plant milk. This creates a slurry that’ll coat the tofu evenly. The plant milk helps everything stick and adds a tiny bit of creaminess.
- Step 3: Get cooking Heat your oil or vegan butter in a large skillet over medium heat. If you’re adding veggies, sauté those first until they’re tender—maybe 3-4 minutes. Then add your crumbled tofu to the pan. Let it sit undisturbed for about 2 minutes. This creates some golden, slightly crispy bits that add texture.
- Step 4: Add the magic Pour your flavor mixture over the tofu and start gently folding everything together. Don’t stir aggressively like you’re making fried rice—you want to fold and turn the tofu so it stays in nice, fluffy pieces. Cook for another 3-5 minutes, letting the tofu absorb all those flavors and develop some color.