A quick, easy, and delicious vegan alternative to scrambled eggs, this tofu scramble is the ultimate replacement. In fact, it’s so good you might even prefer it to the real thing!

When I said I missed tofu while in Costa Rica, it was mainly because of this recipe: tofu scrambled eggs! This is definitely the one tofu dish I missed the most. Not that I minded eating a big plate of Gallo Pinto or avocado toast every morning, but sometimes I would get a crazy craving for this, and there was just no way to satisfy it. So yeah, call me weird, but it’s one of the first things I made when I got back.
Funny thing is, I never used to be a fan of scrambled eggs; I much preferred my eggs sunny-side up. But now that I’m vegan, this is the closest thing to eggs I can have in the morning. Believe it or not, I find this tofu scramble even better than the real thing. The texture is much more pleasant, and so is the flavor!

If you’re skeptical—even if you’re not vegan—I urge you to give this recipe a try. I bet you’ll become a complete convert and might even get crazy cravings for it when you least expect it! What have you got to lose? It takes mere minutes to make and costs practically nothing. Well, that’s if you’ve already got some Kala Namak—which you absolutely need if you’re gonna do this right—but if you don’t, you should totally get some. It’s easy to find online, and a little goes a long way, so it will last you a very long time. That’s if you don’t start sprinkling it on everything…

To make this, start by heating a bit of oil in a large sauté pan over medium heat. With your fingers, break the tofu into medium-sized pieces directly over the pan. You don’t want to go for pieces that are too small, as your tofu will break down further during the cooking process. Cook the crumbled tofu until it’s heated through and some pieces start to turn slightly golden, about 3 minutes.

While that’s happening, mix together the cashew milk (or other non-dairy milk of your choice), nutritional yeast, turmeric, onion powder, garlic powder, white pepper, and cayenne pepper. Then, pour the mixture into the pan with the tofu. Hold on to the black salt for now; we’ll add that later.

Continue to cook the tofu scramble, stirring almost constantly and breaking down the pieces with your spoon as you go, until the sauce is practically all absorbed by the tofu.
NOTE: You can break the tofu into as small or as large chunks as you like to fit your personal scrambled “egg” preferences. Likewise, you can cook your tofu until it reaches your preferred consistency. The longer you cook it, the more liquid will get absorbed, and the less creamy your final product will be.

Once the scrambled tofu has reached the desired consistency, turn off the heat and stir in the black salt.
NOTE:
About that Kala Namak—if you’re not familiar with it, it’s a Himalayan rock salt, commonly known as black salt (even though it’s actually pink). It has a very strong sulfur-like flavor that tastes pretty much exactly like hard-boiled eggs. So, if you want your tofu scramble to taste like the real thing, you absolutely need to use black salt in this recipe.Kala Namak doesn’t taste as salty as regular table salt, so if you use regular salt, adjust the amount to suit your taste. Also, it’s best to add Kala Namak at the very end of the cooking process, as it tends to lose some of its distinct flavor if overheated.

And voilà, that’s it! All that’s left to do now is taste and adjust seasoning as needed, then serve. Sprinkle with a little ground black pepper and chopped green onion, if you like.

I like to drizzle mine with a little bit of Frank’s—because you know, that stuff goes good on everything—and usually serve it with sliced avocados, tomatoes, and a few strips of pan-fried tempeh. Now how’s that for a healthy breakfast?

INGREDIENTS
- 1-2 tbsp extra-virgin olive oil, or other oil of your choice
- 1- 12oz block organic firm or extra-firm tofu, drained but not pressed
- 1/2 cup cashew milk, or other non-dairy milk of your choice
- 1 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp Kala Namak, aka black salt*
INSTRUCTIONS
- Heat the oil in a large saute pan over medium heat. With your fingers, crumble the tofu into medium sized pieces directly over the pan; don’t go for too small pieces, as your tofu will break down further during the cooking process.
- Cook the crumbled tofu for a few minutes, until heated through and some of the pieces start to turn slightly golden.
- Meanwhile, mix together the cashew milk, nutritional yeast, turmeric, onion powder, garlic powder, white pepper and cayenne pepper. Hold on to that salt for the time being.
- Pour the mixture in with the tofu and continue cooking, stirring almost constantly and breaking down the tofu with your spoon as you go, until the sauce is practically all absorbed by the tofu and the mixture has reached the desired consistency.
- Turn the heat off and stir in the black salt; taste and adjust seasoning as needed, then serve.
- Sprinkle with a little bit of black pepper and chopped green onion, if desired.
NUTRITION INFORMATON: calories: 180kcal, carbohydrates: 6g, protein: 15g, fat: 11g, saturated fat: 1g, sodium: 729mg, potassium: 337mg, fiber: 1g, sugar: 2g, vitamin a: 52iu, calcium: 53mg, iron: 2mg
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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