Transform that block of tofu into a tasty breakfast tofu scramble with this homemade seasoning. Black salt, aka kala namak, is key to mimic "egg flavor". Make this seasoning in bulk so you're ready to make tofu scramble whenever you want!
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🧄 Ingredient notes
Tofu scramble seasoning has just a couple ingredients, most of which you likely have in your pantry already.
- garlic powder
- onion powder
- sea salt
- black pepper
- ground turmeric - for color and health benefits
- ground black salt (kala namak) - this gives your tofu scramble that eggy flavor. If your black salt is in large rocks, you will need to grind it first in a mortar and pestle or in a spice grinder. Hawaiian black lava salt is not the same thing as Himalayan black salt. You want kala namak or black salt from India for this recipe.
If you make tofu scramble often and want to save some time, make a bulk batch of this tofu scramble seasoning (see measurements in the recipe card below) and store it in a glass jar (or re-purposed spice container), so you don't have to measure out the spices each time.
Love making DIY spice blends? Try this homemade vegetable broth powder to save money on buying it.
To make tofu scramble, you'll also need tofu. I like using organic firm tofu (see below for pic of my everyday brand) for scramble. You can also use other types of tofu for scramble, based on your preference for texture (they all have similar tastes).
What's the best tofu for tofu scramble?
- Firm tofu is what I recommend. It is firm enough to keep it's shape and "brown" a little in the pan but tender at the same time.
- Medium tofu will fall apart more easily, so it may crumble into smaller pieces and be slightly more wet
- Extra firm tofu will yield more firm, chewy scramble pieces
- Soft tofu and silken tofu will be wet (more like soft-cooked scrambled eggs) and take longer to cook and more challenging to "brown".
Looking for the measurements? Please scroll down to the recipe card at the end of this post for the ingredient quantities.
🍳 Equipment
- Non-stick skillet - I have used several over the years. Right now, I'm using Henckels Capri Notte Granitium 3-piece Fry Pan Set from Costco.
🔪 Instructions
How to make tofu scramble seasoning
Simply measure out all the spices and add to your tofu when it's cooking.
How to make BULK tofu scramble seasoning
Measure out the bulk spice measurements in the recipe card at the bottom of this post. Add all spices to a bowl and stir well with a spoon to mix them up thoroughly. Then, store in your spice cabinet at room temperature in a sealed glass jar or re-purposed spice container.
When preparing one pound of tofu scramble, use a scant (little less than) 2 teaspoons of blended bulk scramble seasoning
How to make eggy tofu scramble with black salt
Heat a non-stick skillet over medium-high heat.
Drain tofu and lightly squeeze out excess liquid (no need to press it for a long time, the liquid will evaporate while cooking).
Using your hands, crumble the tofu in big chunks into the heated pan. It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.
Once all the tofu is in the pan, sprinkle tofu scramble seasoning with black salt on top. Using a spatula, stir the seasonings into the tofu. Allow it to cook without moving it for 2-3 minutes. Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.
Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone. Garnish with fresh cilantro or green onion/chives and serve!
Looking for the temps and times? Please scroll down to the recipe card at the end of this post for all the step by step details on ingredients and instructions. There's also a print recipe button down there!
👨👩👦👦 Serving suggestions
Serve tofu scramble the same way you would serve scrambled eggs. There are endless options, here are just a few:
- Tofu scramble with toast
- Breakfast tostadas with guacamole, tofu scramble and vegan sour cream
- Breakfast burrito with Mexican tofu scramble
- Breakfast arepas with vegan cheese and tofu scramble
- Vegan papas con huevos (potatoes and eggs) tacos
This recipe goes great with:
☕️ Tea pairing
Tofu scramble would be delicious paired with hot black breakfast tea for the morning.
❓ FAQ
Store prepared tofu scramble seasoning in an airtight glass jar or re-purposed spice container at room temperature. Lasts for 3-6 months.
Leftover tofu scramble should be stored in the refrigerator and it will last up to 5 days. Use it the same way you would use leftover scrambled eggs: add to burritos, tacos, hash or eat with toast.
Yes! Tofu scramble is vegan and plant-based, as long as it is not prepared with butter or other animal products.
Black salt (kala namak) has a strong sulphur smell to it, which is why it's so good in recipes for egg substitutes, like tofu scramble, vegan quiche, vegan frittata and vegan crepes with chickpea flour. Traditionally, black salt is used as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks.
🔄 Variations
Tofu takes on the flavors you add very well. So, there are unlimited variations to tofu scramble. Here are some ideas!
- Mexican tofu scramble: sauté onions, jalapeño, garlic, then add tofu, tofu seasoning and cook. When it's done, stir in diced tomato and fresh cilantro.
- Potato and "egg" tofu scramble: use pre-steamed potatoes to make this go faster
- Mushroom and onion tofu scramble
- Bell pepper, onion and spinach tofu scramble
- Cheesy tofu scramble: add either nutritional yeast or shredded vegan cheese to scramble as it's cooking
- Add fresh herbs: fresh cilantro, parsley, chives, green onions all go especially well with this dish. Fold them in at the end of cooking for a burst of herby flavor and aroma
- Make it spicy: add red pepper flakes or cayenne while cooking. Or, substitute cajun salt like Tony Chachere's for the sea salt. Or, add hot sauce when serving.
💭 Tips
🗺 Cultural influences
Black salt (also known as kala namak) is a kiln-fired rock salt mined in the area around the Himalayas. It also goes by the name of Sulemani namak, bire noon, bit loona, bit lobon, kala loon, guma loon, or pada loon.
The rock salt is black, but when it is ground it is actually pink to purple in color. It has a strong sulphur smell to it, which is why it's so good in recipes for egg substitutes, like tofu scramble, vegan quiche, vegan frittata, vegan crepes with chickpea flour, etc.
"Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous egg-like aroma." - Kala namak - Wikipedia
💜 More recipes you'll love
If you love this eggy tofu scramble seasoning recipe with black salt, check out these other vegan breakfast options!
Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄
📖 Recipe
Eggy Tofu Scramble Seasoning with Black Salt
Equipment
Ingredients
Tofu Scramble Seasoning (for 1 pound of tofu)
- ¼ teaspoon black salt
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garlic powder
- 16 oz firm tofu drained and the liquid lightly pressed out
BULK Tofu Scramble Seasoning (use 2 scant teaspoons of seasoning per 1 pound of tofu)
- 1 tablespoon black salt
- 1 tablespoon sea salt
- 1 tablespoon black pepper freshly ground
- 1 tablespoon onion powder
- 1 tablespoon ground turmeric
- 2 tablespoons garlic powder
Instructions
Tofu Scramble Seasoning
- Simply measure out all the spices and add to your tofu when it's cooking.
BULK Tofu Scramble Seasoning
- Measure out the bulk spice measurements. Add all spices to a bowl and stir well with a spoon to mix them up thoroughly.
- Transfer mixed seasoning from bowl to a glass jar or re-purposed spice container. A funnel works well to do this without a mess.
- Then, store in your spice cabinet at room temperature in an airtight container. The ratio for cooking is to add a scant 2 teaspoons of seasoning to make 1 pound of tofu.
How to Make Tofu Scramble
- Heat a non-stick skillet over medium-high heat.
- Drain tofu and lightly squeeze out excess liquid (no need to press it for a long time, the liquid will evaporate while cooking).
- Using your hands, crumble the tofu in big chunks into the heated pan. It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.
- Once all the tofu is in the pan, sprinkle tofu scramble seasoning with black salt on top. (If using bulk pre-prepared seasoning, use a scant 2 teaspoons.) Using a spatula, stir the seasonings into the tofu. Allow it to cook without moving it for 2-3 minutes. Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.
- Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone. Garnish with fresh cilantro or green onion/chives and serve!
Notes
Making it in bulk:
Bulk seasoning as written above will fit perfectly in a 2.5 ounce spice jar. When using bulk seasoning, use a scant (little less) 2 teaspoons to season 1 pound of tofu.Substitutions:
- black salt: there is no alternative to black salt that I'm aware of. If you can't find it, omit it. You will lose the "sulphur-egg" flavor/aroma, if it's omitted.
- sea salt: reduce for lower salt alternative. Substitute with other salt options.
Anonymous Person says
My ma makes it all the time for breakfast, and it's better than cereal or oatmeal.
She puts some tomatoes and all sorts of other veggies in it, and they enhance the flavor quite a lot.
Stephanie Howley says
Super easy and my first time of making tofu scramble. Had it with sliced tomatoes
Abi Cowell says
Sounds delicious with sliced tomatoes! So glad you found making tofu scramble easy your first time making it. It's one of our favorite breakfasts!
Jay says
Awesome. I also added mushrooms, tomatoes, 1/2 bag kale at the end. Thank you!