Why You’ll Love This Recipe

I love this tofu scramble because it’s incredibly easy, nutritious, and customizable. It cooks in under 15 minutes, is completely vegan, and works well with whatever veggies I have in the fridge. The texture is soft and fluffy, just like scrambled eggs, and the flavors are rich and comforting. I also appreciate that it’s high in protein, low in calories, and leaves me full for hours.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil
14.5 ounce block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon kala namak (black salt) or more to taste
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons unsweetened, unflavored non-dairy milk

Directions

1. Heat the oil: I heat the olive oil in a cast iron or non-stick pan over medium heat to prepare for cooking the tofu.

2. Mash the tofu: I place the block of tofu directly into the pan and mash it with a potato masher, fork, or my hands until it’s broken up into small, crumbly pieces.

3. Cook the tofu: I stir frequently and cook for about 4 minutes until most of the moisture has evaporated.

4. Add seasoning: I add the nutritional yeast, kala namak, turmeric, and garlic powder, stirring constantly and cooking for about 5 minutes to let the flavors deepen.

5. Develop golden spots: I let the tofu cook without stirring for a couple of minutes at a time so golden brown bits form, giving the scramble a richer taste and texture.

6. Add non-dairy milk: I pour in the unsweetened, unflavored non-dairy milk and stir to combine, letting it warm through for another minute or two.

7. Serve: I serve the tofu scramble hot, often topped with avocado slices, hot sauce, fresh parsley, or alongside toast or roasted potatoes.

Servings and Timing

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

• I like adding diced onions or minced garlic at the beginning for extra aroma and depth.

• For a veggie-loaded version, I toss in chopped spinach, kale, bell peppers, or tomatoes after adding the non-dairy milk.

• When I want it creamy, I use cashew cream instead of non-dairy milk.

• Sometimes I add a pinch of smoked paprika or cumin for a smoky, earthy twist.

• For extra texture, I mix in sautéed mushrooms or crumbled vegan sausage.

Storage/Reheating

I store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of non-dairy milk or water and warm it in a skillet over medium heat until hot. It can also be microwaved in short bursts, but I prefer reheating on the stove to maintain the best texture. This scramble also freezes well—I just thaw it in the fridge overnight and reheat it before serving.

FAQs

Can I use silken tofu instead of firm tofu?

I wouldn’t recommend it—silken tofu is too soft and watery. Firm or extra-firm tofu gives the best egg-like texture.

What does kala namak taste like?

Kala namak (black salt) has a distinct sulfuric flavor that mimics eggs. It’s what makes tofu scramble taste so authentic.

Can I make this oil-free?

Yes, I can omit the olive oil and use a nonstick pan or a splash of water or vegetable broth to sauté instead.

Do I need to press the tofu first?

For this recipe, I usually don’t. Cooking the tofu in the pan allows enough moisture to evaporate, giving the right texture.

How can I make it spicier?

I add red pepper flakes, chili powder, or a splash of hot sauce while cooking for an extra kick.

What kind of non-dairy milk works best?

I prefer soy or cashew milk because they’re creamy and neutral in flavor, but any unsweetened, unflavored plant milk will do.

Can I add vegetables?

Definitely. I love tossing in spinach, peppers, broccoli, or tomatoes—it turns the scramble into a colorful, nutrient-packed meal.

How do I get a cheesy flavor without dairy?

Nutritional yeast adds that perfect cheesy umami flavor. I never skip it.

Can I meal prep this tofu scramble?

Yes! I make a big batch and store it in the fridge for a few days—it reheats beautifully for quick weekday breakfasts.

What should I serve with tofu scramble?

I like serving it with avocado toast, roasted potatoes, or breakfast burritos. It’s also great wrapped in a tortilla with salsa for a quick meal.

Conclusion

This tofu scramble is a staple in my kitchen—it’s quick, nourishing, and endlessly adaptable. I love how it satisfies my breakfast cravings while keeping things light and healthy. The balance of savory, eggy, and slightly cheesy flavors makes it feel indulgent without any of the guilt. Whether I’m cooking for myself or serving brunch to friends, this tofu scramble never disappoints.