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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.

Table of Contents

Here's what you'll need:

Extra firm tofu
Grapeseed oil (or preferred cooking oil)
Sea salt
Fresh cracked pepper
Vegan butter
All-purpose flour
Unsweetened dairy-free milk
Low-sodium vegetable broth
Nutritional yeast
Dijon mustard
Garlic powder
Kala Namak (black salt)
Ground turmeric
Smoked paprika
Cumin
Onion powder

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!

The sauce

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.

Enjoy!

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.

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