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 scrambled eggs whenever you want!
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🧄 Ingredient notes
- Firm tofu - I recommend using organic firm tofu for scramble. It's firm enough to keep it's shape and "brown" a little in the pan but tender at the same time.
- 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.
- Ground turmeric - for color
📋 Substitutions and variations
Some suitable substitutions:
- Firm tofu - You can also use other types of tofu for scramble, based on your preference for texture (they all have similar tastes).
- Medium tofu will fall apart more easily, so it may crumble into smaller pieces and be slightly more wet.
- Soft tofu and silken tofu will be wet (more like soft-cooked scrambled eggs) and take longer to cook and more challenging to "brown".
- Black salt - If you can't find black salt, you'll lack the sulphur "eggy" flavor in the tofu scramble. But, you can substitute the saltiness with sea salt.
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.
🍳 Equipment
- Non-stick skillet - Using non-stick prevents you from having to use a lot of oil. I have used several over the years. Right now, I'm using Henckels Capri Notte Granitium 3-piece Fry Pan Set from Costco.
🔪 Instructions
Here's the step-by-step of how to make eggy tofu scramble with black salt.
- Step 1: 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).
- Step 2: Using your hands, crumble the tofu in big chunks into the heated pan.
- Step 3: It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.
- Step 4: 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.
- Step 5: Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.
- Step 6: 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!
How to make BULK tofu scramble seasoning
If you make tofu scramble often and want to save some time, make a bulk batch of this tofu scramble seasoning and store it in a glass jar (or re-purposed spice container), so you don't have to measure out the spices each time.
- Step 1: 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.
- Step 2: 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
👨👩👦👦 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 tofu scramble
- Breakfast burrito with Mexican tofu scramble
- Breakfast arepas with vegan cheese and tofu scramble
- Vegan papas con huevos (potatoes and eggs) tacos
☕️ Tea pairing
Tofu scramble would be delicious paired with hot black breakfast tea for the morning.
❓ FAQ
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.
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.
🗺 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 tofu scrambled "eggs" with black salt, check out these other vegan breakfast recipes!
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📖 Recipe
Eggy Tofu Scramble with Black Salt
Equipment
Ingredients
Tofu Scramble
- 16 oz firm tofu drained and the liquid lightly pressed out
- ¼ teaspoon black salt ground
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garlic powder
BULK Tofu Scramble Seasoning (use 2 scant teaspoons of seasoning per 1 pound of tofu)
- 1 tablespoon black salt ground
- 1 tablespoon sea salt
- 1 tablespoon black pepper freshly ground
- 1 tablespoon onion powder
- 1 tablespoon ground turmeric
- 2 tablespoons garlic powder
Instructions
How to Make Tofu Scrambled Eggs
- 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).16 oz firm tofu
- 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 spices 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.¼ teaspoon black salt, ¼ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon ground turmeric, ½ teaspoon garlic powder
- 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!
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.1 tablespoon black salt, 1 tablespoon sea salt, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon ground turmeric, 2 tablespoons garlic powder
- 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.
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!