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Reminiscent of a classic, this eggy-style Tofu Scramble Recipe is so easy to make and downright delicious!
There are lots of ways to make a tofu scramble recipe and I'll be sharing my faves in the future. But today, I want to share a very basic and classic-style recipe. I think you guys are going to love it!
This recipe is reminiscent of my childhood favorite. Growing up, my mom made the best scrambled eggs for breakfast. They were fluffy, buttery, and delicious! I've been making a tasty alternative for years with simple spices and a hint of vegan cream.
Recently though, I was asked for a recipe closest to real eggs. I knew there wasn't an exact replacement, but I decided to search for ideas to amp up my tofu scramble.
I discovered this recipe from My Goodness Kitchen and I was curious to try it out. It's made with a creamy sauce that melds everything together. I was pleasantly surprised at how close the texture was to scrambled eggs.
It was really easy to make and only required a few extra steps than my own recipe. I made some adjustments because it was a little rich for my personal taste.
Here's what you'll need:
Extra firm tofu
Grapeseed oil (or preferred cooking oil)
Fresh cracked pepper
Unsweetened dairy-free milk
Low-sodium vegetable broth
Kala Namak (black salt)
What is Kala Namak (black salt)?
It's an Indian mineral salt that has a very distinct sulfurous smell and taste. It seems to intensify when heated up too. This will add an 'eggy' smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once.
It's really easy to overdo, so remember that a little goes a long way. I use ½ teaspoon and use sea salt if I need more seasoning. If you're not into 'eggy' flavor, you can just use sea salt instead. It will still be delicious!
This is what makes the recipe stand out from others. It's thick, creamy, slightly cheesy, and rich in umami flavor. It will turn your ordinary tofu scramble into a fluffy, savory 'eggy' scramble.
Here's how to make it:
Add vegan butter to a medium saucepan (or pan) over medium heat. Once melted whisk in the flour. Keep whisking until combined and smooth. Slowly whisk in broth and milk. Keep whisking until smooth and thickened. About 2-3 minutes.
Remove from heat and whisk in nutritional yeast, mustard, garlic powder, black salt, turmeric, paprika, cumin, and onion powder. Whisk until smooth.
The consistency should be thick, but if it's too thick for your taste, you can whisk in a few splashes of non-dairy milk.
Easy Tofu Scramble
Heat oil in a med-large skillet over medium heat. Once hot, add tofu and lightly sear and brown the edges. About 3-5 minutes. Now sprinkle tofu with sea salt and pepper.
Let the tofu sit before moving the pieces around the pan so it has time to brown. Be gentle when stirring so the tofu doesn't break up too much. Otherwise, it will get too mushy when you add the sauce.
Whisk the sauce once more if needed, then add it to the tofu and gently fold until just combined. Cook for 1-2 minutes and remove from heat. Taste for seasoning and add if needed.
Top with fresh-cut chives, black pepper and, red pepper flakes if desired.
More vegan breakfast recipes to try
I’d love to hear from you
If you make this Easy Tofu Scramble Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Easy Tofu Scramble Recipe
- 1 block (14 oz) extra firm tofu , pressed & crumbled into large chunks (*see note)
- 1 tablespoon grapeseed oil (or preferred cooking oil)
- ½ teaspoon sea salt , more to taste
- Fresh cracked pepper , to taste
- 1.5 tablespoons vegan butter
- 1.5 tablespoons all-purpose flour
- ⅓ cup dairy-free milk , unsweetened
- ¼ cup vegetable broth , low sodium
- 2 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kala namak (black salt) (sub sea salt) *see note
- ¼ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- Add butter to a medium saucepan (or pan) over medium heat. Once melted whisk in the flour. Keep whisking until combined and smooth. Slowly whisk in broth and milk. Keep whisking until smooth and thickened. About 2-3 minutes.
- Remove from heat and whisk in nutritional yeast, mustard, garlic powder, black salt, turmeric, paprika, cumin, and onion powder. Whisk until smooth.
- Heat oil in a med-large skillet over medium heat. Once hot, add chunks of tofu and lightly sear and brown the edges. About 3-5 minutes. Now sprinkle tofu with the ½ teaspoon of sea salt and cracked pepper to taste. * Let the tofu sit before moving the pieces around the pan so it has time to brown. Be gentle when stirring so the tofu doesn't break up too much. Otherwise, it will get too mushy when you add the sauce.
- Whisk the sauce once more if needed, then add it to the tofu and gently fold until just combined. Cook for 1-2 minutes and remove from heat. Taste for seasoning and add if needed. * Top with fresh-cut chives, black pepper and, red pepper flakes if desired. Enjoy!
Love this! I've been making on a Sunday and eating with salad on a wrap for lunch Monday to Thursday. Super yummy! Thanks
Hi Kristy, glad that this recipe made it to your week's meal prep. Enjoy. 🙂
My family went wild for this. Biggest breakfast hit since we went vegan, for sure! Thank you!
Oh wow! That is amazing, Corrin! You are welcome, I have lots of vegan breakfast ideas for you still. 🙂
This is the best tofu scramble I've ever tried anywhere. Very egg-like! Thank you for this excellent recipe.
Support @ Vegan Huggs
Hi Karen! We are so happy to hear that you loved the recipe! Thanks so much for leaving a review 🙂
This recipe has officially changed my entire life! I have never had better tofu! I have made this at least 6 times in just a few weeks. (And once for a friend’s meal prep). BRAVO! AND THANK YOU!
Support @ Vegan Huggs
Hi Amanda! What a compliment! We are thrilled to hear how much you love this recipe and are so glad that it has become a go-to for you 🙂 Thank you so much for stopping by!
This is day 2 of taking the vegan route.
This recipe is Amazing!!! Really not as
hard as I thought it would be. Getting
the rest of my family on board should be easy with
recipes like yours. Thanks a million!!
This is such a nice compliment! Thank you for giving this recipe a try! Congratulations on your new vegan journey. Feel free to reach out if you need any help or advice. I'd love to help 🙂
This is SO FREAKING DELICIOUS! I topped it with avocado and a little hot sauce and omg. Party in my mouth! Thank you thank you for this magic that is the perfect tofu scramble I’ve been searching for!! 💗💗💗💗💗
Hi Katie, what a nice compliment! I'm so glad you liked it! It sounds perfect with the avocado and hot sauce. Thank you for making it 🙂
The texture was phenomenal! The taste was a bit salty for me. I’m on a salt free no oil plant-based plan. I think the Nooch was too much. I will adjust the seasonings and try this again.. it’s truly an amazing texture blend just like soft scrambled eggs. Thanks!
Making a recipe always seems so easy, but when you start as an amateur (myself) you have to take a good look at what you do. Despite the fact that sometimes a little too much or too little of the ingredients go in, the dishes are fine to eat!
This is hands down the best tofu scramble I've ever had. I make this almost ever day and have shared the recipe with all my vegan friends. So good!!
Hi Erin, this is so wonderful to hear! Thank you for making it and sharing your feedback. It's my go-to scramble as well. 🙂
I just made this today and it was incredible! The best scrambled tofu I've ever had. My husband and 2 year old loved it as well. I would recommend this to anyone craving scrambled eggs without the eggs.
Hi Jessica! Yay, I'm so happy to hear this! Thank you for making it and sharing your feedback. Happy Sunday! 🙂
Would this be suitable for freezing?
Hi Sara, unfortunately, the texture won't be the same after freezing. You can refrigerate for 3-5 days though. Thanks for stopping by 🙂