Juicy Tofu Scramble

What to expect?

Our tofu scramble recipe is exceptional because it offers a delicious and juicy experience that goes beyond the ordinary. We have been perfecting this recipe for years now. And this one is by far the best we ever made.

Unlike most recipes that simply season tofu for scrambling, we added a liquid component. This gives a texture close to traditional egg scrambles. Combined with black salt, this vegan scrambled eggs recipe rings a genuine eggy taste while cleverly hiding the tofu flavor.

But our recipe is more than flavor – it’s about easy preparation without compromising taste. We prove simplicity shines with basic ingredients like firm tofu, olive oil, onion, garlic, vegan yogurt, chickpea flour, water, black salt, turmeric, and salt and pepper. These everyday items come together beautifully to create a breakfast that sets our tofu scramble apart from the others.

Ingredients

Whipping up a delicious tofu scramble is a breeze, with just 10 minutes of prep time. From firm tofu to aromatic garlic, each element plays a unique role in shaping the final dish.

• Firm tofu
• Olive oil
• Onion – We prefer white and yellow onion over red ones.  
• Garlic cloves
• Vegan yogurt – We recommend unsweetened, unflavored, and soy-based.
• Chickpea flour
• Nutritional yeast
• Black salt (kala namak) – The secret ingredient that imparts an unmistakable eggy flavor, elevating authenticity and flavor.
• Turmeric – Its sole purpose is to give you a vibrant yellow color.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Preparing ingredients

1. Peel and finely chop the garlic and onion.
2. You can prepare tofu in 10 different ways, but in this recipe, crumble tofu with your hands into bite-size pieces.
3. Mix vegan yogurt, chickpea flour, water, and half of the black salt in a bowl. Whisk until it’s as smooth as pancake batter.

Making tofu scramble

1. Heat a non-stick saucepan with olive oil on medium heat. Sauté the onions for 2-3 minutes until they’re tender and a bit caramelized.
2. Add the garlic and cook for another minute, letting its aroma infuse the dish.
3. Add tofu to the pan and season the remaining black salt and black pepper. Cook tofu for 3-5 minutes to let it get some color without overdoing it.

4. Sprinkle in the turmeric, nutritional yeast, and salt, ensuring all bite-size pieces get a golden touch.

5. Pour in the wet mixture and mix with the tofu. Give it a moment to allow the flavors to meld together.

6. Give a gentle stir and cook for 2-3 minutes. Aim for a creamy texture – not too thick or runny. This final step perfects the flavors and textures.

Cooking tips

• Avoid overcooking – Watch closely to avoid frying the tofu for too long, making it dry and tough. Aim for 3-5 minutes of cooking for color and moisture.
• Gentle stirring – When mixing the wet mixture and seasoning with the tofu, stir gently to keep the scramble’s texture. This way, the tofu chunks stay whole.
• Cook in batches – If you’re preparing a larger quantity, cook the tofu in smaller batches instead of crowding the pan. This approach guarantees even cooking and consistent color across each piece.

Variations

• Creamy substitutes – No vegan yogurt? No problem. You can try silken tofu, coconut cream, or cashew cream. Out of these choices, silken tofu has the most neutral flavor. The other two may overpower the final taste.
• Savory shifts – There’s room for creative exploration regarding the distinct eggy taste of black salt in our recipe. If you find yourself without black salt, fear not! Try its close cousin, kala namak (Indian black salt), which offers a remarkably similar flavor profile. You can infuse your tofu scramble with a hint of smokiness using smoked sea salt. For a slightly tangy twist, lemon zest and a pinch of sea salt can elevate your dish.
• Add veggies – Sautéed wild mushrooms, caramelized onions, and baby spinach make a tasty combo.
• Maple walnut – Mix it with a drizzle of maple syrup. Throw in toasted walnuts, dried cranberries, and diced butternut squash for a unique blend of flavors and textures.

Serving ideas

• Breakfast Burritos: Wrap the tofu scramble in a warm tortilla and add our tasty vegan breakfast sausage for a protein-packed breakfast on the go. Diced or sliced avocado and salsa will complete your meal! For a sit-down meal variation, use the same ingredients to make breakfast tacos instead.
• Breakfast Enchiladas: Elevate enchiladas by using tofu scramble as a scrumptious filling. Roll it inside corn tortillas and top them with our vegan bacon bits and vegan cheese. Bake until the cheese melts to golden perfection.
• Vegan platter: Curate a brunch platter that’s both nourishing and delightful. Serve our irresistible tofu scramble alongside our vegan sausage and toast. Complement the spread with roasted potatoes and fresh fruit for a well-rounded and satisfying meal.
• Pineapple Fried Rice: Give your tofu scramble a delicious Asian-inspired twist by pairing it with our vegan pineapple fried rice.
• Thai Glass Noodles Stir Fry: Use tofu scramble in our pad woon sen with Thai glass noodles, carrots, cabbage, tomato, onion, and bean sprouts.

Equipment

• Cast-iron skillet or frying pan – Opt for a trusty cast-iron skillet or frying pan. It’s your ticket to even heat distribution and retention, delivering that perfect golden crisp to your tofu. The non-stick surface ensures easy flipping and a flawless texture. This kitchen must-have helps you nail the ideal combo of a tender inside and a satisfyingly crispy outside.

Storing tips

Storing leftover tofu scramble? No problem. Put it in an airtight container, and in the fridge it goes. It will last about 3-4 days.

If you’re thinking ahead, stick it in the freezer. Just remember, the texture might change a bit once you thaw it. Use a freezer-safe container or bag, get rid of the extra air, and freeze it for up to 1-2 months.

Warm it in a non-stick pan on low to medium heat when you’re ready to dig in again. Add some water or veggie broth as you stir to keep it from drying out.

FAQs