Fluffy, eggy tofu scramble ready in less than 10 minutes and just 6 ingredients. Perfect for a protein packed breakfast!
If you had asked me about tofu scramble in 2016 when I first started to really think about where my food came from, I wouldn't have the slightest clue as to what you were talking about. I know, that's a long time to have not thought about it, but the reality is, a lot of people really don't think about it.
Interestingly, this genius scramble hack was mentioned in a 1973 vegetarian cookbook called It's Your World.
Like most people, I grew up eating eggs, and of course when I made a change it was something I thought I would just have to give up. Luckily, today's market makes it much easier to replace everything with a plant-based counterpart.
And with an amazing secret ingredient, you can have your favorite scramble just like you are used to! Psst, it's called black salt!
Using medium firm or firm tofu will yield the best results for your scramble. You could also use half firm half silken tofu! Silken tofu is usually the ones found in the dry stock, shelf stable items.
Kala Namak black salt can be found in local Asian or Indian markets and alternatively, Amazon. That is an affliate link.
Extra salt is optional. Go by your tastes for this, because I find Kala Namak to not be really be that salty and sometimes I need to add a bit of regular table salt.
Please see the recipe card for correct quantities.
Step One - Crumble the tofu into a pan. It doesn't have to be perfect, it will break up more as you stir it around.
Step Two - After heating for a few minutes, add the rest of the ingredients in and mix well.
Step Three - Heat for a couple more minutes and serve!
To keep this recipe truly oil free and to utilize the water content in your tofu, you will need a truly non-stick pan for this.
📖 Serving Suggestions
Don't want a basic scramble? Awesome! Here are some fantastic ways you can upgrade your scramble:
- Add veggies and other herbs! I enjoy adding dill and smoked paprika to my scramble or you could go with a southwest scramble and add black beans, corn, and salsa.
- Add a little vegan sour cream for a creamier scramble.
- Add shredded vegan cheese and broccoli for a cheesy broccoli scramble.
- Go spicy and top your scramble with some heat like sriracha or gochujang, or even just plain hot sauce.
- Turn it into a breakfast burrito and add plant-based sausage and some bell peppers.
- If you have access to silken tofu, using it with firm tofu can give some delicious textural results!
Why this tofu scramble will quickly become your favorite breakfast:
- Super quick and easy to make
- Packed with protein
- Perfect for Meal planning
- Budget Friendly
- Refrigerator - In an airtight container for up to 5 days.
- I have no frozen tofu scramble by itself, however, I have frozen breakfast burritos with tofu scramble and they did fine. Just be aware that it may change the texture a bit.
- Reheat - can be reheated in the microwave at 30 second intervals, or in a frying pan on the stove at medium-low heat until heated through.
Be sure to add more seasoning if needed after a day or two.
Check out some of my other tofu recipes!
❓ Frequently Asked Questions
It totally varies! Vegan eggs can be made from tofu, chickpea flour, algal flour, or mung bean flour. There are brands out there that have mastered it through mung beans or other proteins as well, for instance, Just Egg is a popular brand that makes a vegan egg out of mung beans. You can also make a substitute for recipes using potato and tapioca starches!
3-4 days max. Food starts to lose flavor after day 3 so while it may not be rotten after the 4th day, it definitely will not taste great!
If the smell is pungent, sweet or downright nasty, it's bad. Tofu will typically just have a soybean smell to it until that point. I would not eat tofu past the package date as it tends to be right.
If you try the recipe, don't forget to rate it and leave a comment! Thank you so much!
Oil Free Tofu Scramble
- saute pan
- plate or bowl
- Heat up a pan on medium high heat and crumble your tofu into it. Do not worry about getting it all perfectly crumbled, as you stir the tofu around it will break up a lot more.1 block medium-firm or firm tofu
- Get the tofu heated throughout.
- Add in everything except the Kala Namak, and mix well.1 Tablespoon nutritional yeast,¼ teaspoon turmeric,1 Tablespoon apple cider vinegar,pinch of pepper,pinch of salt
- Once everything is mixed in and your tofu is good and hot, turn off the heat and add Kala Namak, then mix well.¼ teaspoon kala namak
- For Soy-free - Try using pumfu (Pumpkin seed tofu), if you can find some, I've heard that it's very good! Chickpea flour is also another option (Burmese Tofu) There is also the option of the Just Egg patties, so long as you also have access to it, the liquid version is not soy-free.
- Caution! - If you end up using oil, be sure to add the tofu into the pan right away before it gets hot otherwise the water will react with the hot oil and possibly splatter you, and you don't want that!
- Add-ons - I've given you a simple, basic scramble. You can add practically any vegetable you'd like, and any seasoning you'd like. Experiment with different flavors! Ex: make a broccoli and cheese tofu scramble by adding your favorite vegan shreds and some broccoli.
- On-the-go option - Add some tofu scramble to a tortilla wrap, with your favorite sauce, fold and go!
- Tofu types - I recommend using medium firm to firm tofu. However, you can use half firm and half silken for an even more impressive texture.
- Storage - Store in fridge in airtight container for up to 5 days, and reheat in microwave for 30 second intervals, or on the stove top on medium-low heat. I have not tried freezing tofu scramble alone, but you're welcome to try it.
This recipe belongs to Planty Of Eats
First posted Aug 10, 2020 updated Oct 28, 2022