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Make this versatile tofu scramble seasoning and then The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret tofu scramble seasoning. Gluten-free.
Come breakfast time, this tofu scramble really hits the spot for me, and I’m sure it will for you as well. It has the perfect texture- fluffy and creamy thanks to a perfected ratio of blended and crumbled up tofu.
But there’s more! With the recipe for the scramble, I give away the secret of my favorite tofu scramble seasoning.
What is tofu scramble seasoning you ask? Well, why regular eggs might only need salt and pepper, with vegan tofu scramble, we need to reach a bit deeper into the spice drawer to get to flavor town. The scramble seasoning is what will make the tofu taste like eggs. There are a couple of secret ingredients at play here.
The key players are nutritional yeast and Indian sulfur salt (kala namak) as well as garlic and onion powder. The Indian Sulfur salt is what adds the egg-y taste and nutritional yeast adds umami. To make it not only taste but also look like eggs, we add a small amount of turmeric. Paprika and pepper add some spice and smoky notes.
This tofu scramble seasoning lasts for months in a spice jar. It makes for a great gift as well! The tofu scramble made with the seasoning is best served fresh!
More Vegan Breakfast Options:
- Vegan quiche
- Vegan Chickpea Flour Scramble
- Vegan eggs Benedict casserole
- Vegan Frittata
- Broccolini White Bean Chickpea flour Frittata
- Vegan Bhurji- indian egg scramblee
- Mung Bean Omelettes
- Chickpea flour pancakes
- Savory Oats Veggie Turmeric Hash
Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble
Ingredients
For the scramble seasoning:
- 2 tablespoons nutritional yeast
- 1 tablespoon Kala namak, which is Indian sulphur black salt
- 1 teaspoon turmeric
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
For the tofu scramble:
- 1 teaspoon oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onion, keep the green parts of the onion for garnish
- 1/4-1/2 cup veggies of choice
- 15 ounce pack of firm tofu divided
- 1/4 – 1/2 cup water, or use unsweetened non dairy milk for creamier
- 1 1/2 tablespoons scramble seasoning from above plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- green onion or cilantro for garnish
Instructions
- Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.
- To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
- Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add the seasoning and a 1/4 cup of water and blend until smooth.
- You might need more water. Add 1-2 tablespoons at a time and blend until it's super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix
- Then add this creamy mixture to the skillet then mix well.
- When it’s just about to boil, add the crumbled up rest of the block of the tofu and mix well.
- Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat
- To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the scramble seasoning all over the scramble and then serve.
Video
Notes
- Nutrition includes the scramble and 1.5 tbsp worth seasoning.
(You’ll use only a third of the total seasoning for 15 oz tofu, and 15 oz will make 2-3 serves of the scramble. So 1 tablespoon Indian sulphur salt divide by 3 and then 2 serves, So it is 1/2 tsp Kala namak per serve) - no need to press your tofu for this recipe
- To crumble the tofu, use a fork or mash it with a potato masher. You could also simply crumble it into the pan with your hands.
- Add any veggies you like. vegetables that need a bit of cooking time like mushrooms, peppers etc should be added before the tofu, like in the recipe. No-cook veggies like spinach can be added along with the crumbled tofu.
- No blender: instead of blending the tofu, use 3 tbsp non dairy cream or yogurt or sour cream and a splash of water if too thick.
- For extra creamy scrambled eggs, add plant-based milk instead of water. Or add 4-5 soaked raw cashews to blend with the tofu and water
- Soyfree try my chickpea flour scramble ,or use my chickpea flour tofu.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for making tofu scramble:
- tofu: I prefer using firm tofu. For the blended tofu, you can use sillen, if you have any leftovers.
- the scramble seasoning is a blend of nutritional yeast, Kala Namak (Indian sulfur black salt), turmeric, garlic powder, onion powder, black pepper, and paprika
- veggies: I like bell pepper and green onions in this but you can play around and add many different vegetables
- a small amount of oil is added to the pan for scrambling
- I like green onion or cilantro for garnish for some added color and freshness
Tips:
- There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.
- To crumble the tofu, use a fork or mash it with a potato masher. You could also simply crumble it into the pan with your hands, you do you.
- Add any veggies you like. Veggies that need a bit of cooking time like mushrooms, peppers etc should be added before the tofu, like in the recipe. No-cook veggies like spinach can be added along with the crumbled tofu.
- For extra creamy scrambled eggs, add plant-based milk instead of water.
How to make Vegan Tofu Tofu Scramble Seasoning and tofu scramble
Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set it aside or store in a sealed glass bottle for up to 2 months.
To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add the seasoning and a quarter cup of water or unsweetened non dairy milk and blend until smooth.
You might need more water. Add 1-2 tablespoons at a time and blend until it’s super creamy. You can also use 3 oz silken tofu instead of the firm tofu.
Then add this creamy mixture to the skillet then mix well.
When it’s just about to boil, add the crumbled up rest of the block of the tofu and mix well.
Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor.
Take off heat. To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the seasoning all over the scramble and then serve.
Serve with buttered toast or add to breakfast burrito.
I just saw the Tofu Scramble recipe… I love things like this that I can make in bulk and out into little containers and use in recipes! Sometimes the number of spices are what make a recipe look daunting at first glance. ****One thing that caught my attention was the amount of black salt for 1 serving….. 1 Tablespoon???? Is that correct? I always add a small amount….less that 1/2 tsp because it adds so much saltiness to the dish. Just checking if you really add that much per serving?
You don’t use the entire seasoning. You’ll use only a third of the total seasoning for 15 oz tofu, and 15 oz will make 2-3 serves of the scramble. So 1 tablespoon divide by 3 and then 2. So it is 1/2 tsp Kala namak per serve! 🙂
I make a double batch so that I can use leftovers – it becomes a yummy tofu “salad” that I put a scoop on a bed of lettuce – cold lunch to take to work!
(although I like it best as a hot breakfast!! soooooo much better than eggs!)
Yum! Thanks for the tip.
I’ve made this with silken and firm tofu. I like the silken tofu better because it’s simpler (no pressing or blending needed) and has a more egg-like texture. TBH if I served this, I don’t think anyone would know that it’s not real eggs. So so so good. Have been making this every Sunday for a nice, hearty breakfast.
Awesome!! A good tofu scramble is the best breakfast.
I did love this recipe. I used yellow summer squash for my “vegetable” because it is in season and sitting on my counter. This recipe was way more work than my usual tofu scramble but so worth it. I thought for sure that 1 tblsp of black salt would be way too much for such a small amount of “seasoning” but it turned out great and I have some left over for the next time. Mixing up part of the tofu in the blender separate from the rest of the recipe was a “game changer” and I the summer squash blended in so perfectly with the other colors in the recipe…..my husband hardly knew he was eating squash. The green onions and red peppers also enhanced the dish. So much better than plain tofu “scrambled eggs”.
Yay! Thanks for taking the time to comment.