Looking for an amazing Tofu Scramble recipe unlike any other? Just 5 ingredients of easy to find ingredients and you can make your own homemade tofu scramble spice mix that will make your tofu taste just like eggs! Make this ahead and have it ready to go so breakfast will be ready in minutes!
I was browsing Instagram the other day when I came across a pre-made spice mix that was intended to make tofu scramble taste like eggs. The idea was great, but the price tag- not so much. I had a look at the ingredients and realized I had everything already at hand in my kitchen, so I started playing around and made my own tofu scramble spice mix. And you know what, it really does make tofu taste like eggs. I don't think it's eggy enough to fool someone completely, but it's pretty close and definitely tasty!
The secret to this spice mix is black salt which is also called kala namak. It's the same ingredient I use to make my Vegan Toast Dipping Sauce (which is like a vegan egg yolk).
If your black salt is black in colour, then you have the wrong stuff! Don't use it in this recipe as it won't taste correct and will make your tofu a funny green colour. Yuck. The black salt I'm referring to is actually pink in colour and has a very eggy taste. It's the must-have key ingredient in this tofu scramble spice mix so don't skip it!
You can find black salt online on Amazon or in Indian grocery stores.
To Make the Tofu Scramble Spice Mix:
Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
This recipe makes enough for 4 servings but feel free to multiply or reduce the recipe as you see fit.
When you are ready to prepare your tofu scramble:
- Add vegan butter or oil to a pan and heat.
- When hot, add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble.
- Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix.
- Stir to evenly distribute the spice and heat through.
Feel free to amp up your tofu by first sautéing some veggies of your choice, adding beans, or any other garnishes you like. You can enjoy the scramble plain, on toast, in a breakfast burrito, in a bowl, or anywhere you enjoy.
Store the remaining spice mix in a jar in your cupboard to have at the ready for next time.
Bon appetegan!
Sam.
(click stars to vote)
Tofu Scramble Spice Mix - Tastes Like Eggs!
Servings:
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Ingredients
For the tofu seasoning powder:
- ½ cup nutritional yeast
- 4 teaspoons black salt
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
To use the tofu seasoning powder:
- 1 tablespoon vegan butter or oil, (skip for oil-free)
- 1 block (350g - 420g) block medium-firm, firm, or extra-firm tofu
- 2 tablespoons Tofu Scramble Spice Mix, (recipe above)
Instructions
To make the tofu scramble spice mix:
- Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.
To make a tofu scramble:
- Add vegan butter or oil to a pan and heat. When hot add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble. Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to evenly distribute the spice and heat through.
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Nutrition
Anthony says
holy **** , this has changed my life!!! Delicious and robust!
Sam Turnbull says
Haha! So happy you love it!!
Anthony says
fwiw, I pressed my tofu thoroughly, then made 1/4inch slices and coated them in this seasoning and fried in oil, was a very delicious almost eggy/chicken strip. thanks again!
Josh Janley says
It's more salt in one serving than you're supposed to have everything in one day. Horribly dangerous of these people.
Jess @ IDTLC Support says
As with most recipes, salt can be adjusted to suit your needs.
Tiffany says
It's delicious, but you're right. I had to add an entire additional container of nutritional yeast to try to dilute the 4 teaspoons of salt. Silver lining is I have more seasoning ♀️
Eileen VanTassel says
I have made many egg salads with scrambled tofu! The secret is, you do not need to scramble it first, or you can. Very versatile! Add mayo and whatever else your family likes in egg salad! This recipe looks perfect Sam, I use these items all the time, and love doing mixes ahead of time so it takes only one thing to remove and return to the pantry-of dry ingredients anyway!
Paige says
This is the only tofu scramble recipe I use. I make a double batch of the seasoning which I keep in an airtight container above my stove and for breakfast I sauté some peppers and onions, toss a third a block of firm tofu (extra firm if it's all I have) in the pan, and add one spoonful (just a regular spoon) to the mix. Eaten with a piece of whole grain bread spread with al little vegan butter it is a very filling, and quick, breakfast.
I make the recipe as stated. I don't know how much it actually tastes like eggs, because I don't like eggs. Tastes good to me though.
Jess @ IDTLC Support says
That sounds great, Paige! Thanks for sharing. 🙂
Carol Murphy says
I'm excited to try this! I'm wondering if anyone has tried it without oil in the pan? I'm wondering if it sticks without it.
Sam Turnbull says
You could just mix the tofu and seasoning in a bowl and heat in the microwave instead 🙂
Bonnie Allen says
I use a couple tblsp of veggie broth instead of oil.
Kathy says
I haven't tried this yet but can't wait. I want to try the tofu scramble in my fried rice.
Sam Turnbull says
That sounds great!
Vegan Forthem says
Hi Sam, how many days can this spice be kept in a sealed jar for?
Jess @ IDTLC Support says
It should store well for at least 3 months.
Lolli says
This was so good, my non vegan family said this taste like eggs!
I don’t omit the oil, I used a nonstick pan.
Thank you.
Sam Turnbull says
Wonderful!
Ann says
I'm not sure if I have already posted a review, but even if I have, this recipe is so good it deserves two! I wish I could give it 10 stars! We make it all the time. We love every recipe of yours we have tried. Thank you so much!
Sam Turnbull says
Aww melt my heart, thank you Ann!
Carol says
I love this recipe & everyone in the house enjoyed it too. I did notice that there seem to be some black salts for sale through various sellers that are not the real thing. I have no stake in this company but I highly recommend "The Reluctant Trading Experience". The herbs & spices are fresh & delicious & & the real thing. Honestly I am not affiliated with this company other than being a happy shopper. The added bonus is that they have great senses of humor.
Pattycatcake says
Today I got to wondering after making my 4th batch of this outstanding seasoning. I always have left over tofu, has anyone added mayo and made egg salad with it? I know Sam has a delish egg salad recipe, but since I cant eat the whole block in one sitting….
Eileen VanTassel says
I have made many egg salads with scrambled tofu! The secret is, you do not need to scramble it first, or you can. Very versatile! Add mayo and whatever else your family likes in egg salad! This recipe looks perfect Sam, I use these items all the time, and love doing mixes ahead of time so it takes only one thing to remove and return to the pantry-of dry ingredients anyway!
Jess @ IDTLC Support says
Thanks for sharing!
Mark Pfeiffer says
Sam, I haven't tried your mix yet; I need to get the nutritional yeast and was wondering if the powdered form is better suited than flakes?
Jenny says
I always keep this mix on hand. Not only is it great for tofu scrambles, I also use it to make savory oatmeal and chickpea scrambles.
Sam Turnbull says
Oh love that idea!!
Ry V says
I've been looking for a recipe to replace just egg and this is it! Thank you!
Sam Turnbull says
You're most welcome 🙂
Anja says
Thanks for all you do Sam, especially for keeping it funny and simple. Things out there have become so stylized with Instagram and all, not knocking Instagram. I just relate more to the down to earth message that you create. Recently signed up for your newsletter and really appreciate your efforts to bring these fabulous recipes to the masses. I went vegan about 4 months ago and am so excited about vegan recipes and the plethora of ways to prepare food. Will be checking out your recipes and trying them out 🙂 Virtual high five.
Lizzie says
I am obsessed with this tofu scramble mix. Honestly so easy and delicious. Changing up my tofu to medium instead of firm has also made all the difference, as I used to like a creamier scramble. I sauté diced shallots, pepper and asparagus to spoon over top. It’s *chef’s kiss* Even my carnivore husband can’t resist it. Thanks for this recipe!
Helene says
I completely agree. And I also prefer the (pressed) medium tofu for the scramble. In case anyone does not like the color and taste of the turmeric, you can use annatto-infused olive oil (google a recipe) to get a more golden color without a noticeable taste. Maybe reserve it for the tofu itself, not the onions etc. (use neutral olive oil for those), and start with 1 tsp of the annatto-infused oil, otherwise the onions etc. may turn out orange.
Patricia says
I’m in my late 60s and have tried to like (tolerate) tofu since my early 20s. I’ve tried a gazillion recipes and about 25 years ago I just decided to quit trying. I’ve eaten plant-based for decades and today I tried your tofu scramble recipe. My goodness! I’m a believer now! I loved, loved, loved it and used the scramble in wraps. I added some chipotle spice as well as it was sautéing. Thank you, thank you, thank you. Hard for me to believe that after more than 40 years I’ve discovered a way to love tofu. Thank you! ❤️
Chow says
I am not a vegan (we have hens so farm fresh eggs) but do follow a whole food plant base diet. Tofu is not my thing but I added a teaspoon of this mix to my egg white scramble and it was amazing! I have ear marked so many recipes from the fast-easy cheap vegan cookbook to try. Thank you so much for all your creativity. ❤️
Semhar says
Do you have to use nutritional yeast? I’ve not cooked with this before what does it add
Yulca says
We also love to throw this onto leftover rice/millet/quinoa when frying it in the pan the next day. No food waste anymore .
Sarah says
This was really good!
Vicki says
Thank you so much for this recipe. It has become a staple in our pantry. Our weekend breakfasts would be lost without it. It's fast, easy and delicious. I love that we can mix it up ahead of time and use it as we need it. We also use it to coat tofu for tofu benedict. It's fabulous.
Sam Turnbull says
Amazing! So happy you love it, Vicki! 🙂
Susan says
Looking at the nutritional values, sodium seems really high. Is that for 2 Tbs of mix which is used for 1 block of tofu?
Sam Turnbull says
Yes 2 tablespoons of the mix used for 1 block of tofu, so it would be multiple servings