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Make this versatile tofu scramble seasoning and then The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret tofu scramble seasoning. Gluten-free.
Come breakfast time, this tofu scramble really hits the spot for me, and I’m sure it will for you as well. It has the perfect texture- fluffy and creamy thanks to a perfected ratio of blended and crumbled up tofu.
But there’s more! With the recipe for the scramble, I give away the secret of my favorite tofu scramble seasoning.
What is tofu scramble seasoning you ask? Well, why regular eggs might only need salt and pepper, with vegan tofu scramble, we need to reach a bit deeper into the spice drawer to get to flavor town. The scramble seasoning is what will make the tofu taste like eggs. There are a couple of secret ingredients at play here.
The key players are nutritional yeast and Indian sulfur salt (kala namak) as well as garlic and onion powder. The Indian Sulfur salt is what adds the egg-y taste and nutritional yeast adds umami. To make it not only taste but also look like eggs, we add a small amount of turmeric. Paprika and pepper add some spice and smoky notes.
This tofu scramble seasoning lasts for months in a spice jar. It makes for a great gift as well! The tofu scramble made with the seasoning is best served fresh!
More Vegan Breakfast Options:
- Vegan quiche
- Vegan Chickpea Flour Scramble
- Vegan eggs Benedict casserole
- Vegan Frittata
- Broccolini White Bean Chickpea flour Frittata
- Vegan Bhurji- indian egg scramblee
- Mung Bean Omelettes
- Chickpea flour pancakes
- Savory Oats Veggie Turmeric Hash
Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble
Ingredients
For the scramble seasoning:
- 2 tablespoons nutritional yeast
- 3 teaspoons Kala namak, which is Indian sulphur black salt, use 1 teaspoon less for less salty/less strong flavor
- 1 teaspoon turmeric
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
For the tofu scramble:
- 1 teaspoon oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onion, keep the green parts of the onion for garnish
- 1/4-1/2 cup veggies of choice
- 15 ounce pack of firm tofu divided
- 1/4 – 1/2 cup water, or use unsweetened non dairy milk for creamier
- 1 to 1 1/2 tablespoons scramble seasoning from above plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- green onion or cilantro for garnish
Instructions
- Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.
- To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
- Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add 1 1/2 tablespoons seasoning and a 1/4 cup of water and blend until smooth.
- You might need more water. Add 1-2 tablespoons at a time and blend until it's super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix
- Then add this creamy mixture to the skillet then mix well.
- When it’s just about to boil, add the crumbled up rest of the block of the tofu and mix well.
- Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat
- To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the scramble seasoning all over the scramble and then serve.
Video
Notes
- Nutrition includes the scramble and 1.5 tbsp worth seasoning.
(You’ll use only a third of the total seasoning for 15 oz tofu, and 15 oz will make 2-3 serves of the scramble. So 1 tablespoon Indian sulphur salt is divided by 3 and then 2 serves, So it is 1/2 tsp Kala namak per serve) - no need to press your tofu for this recipe
- To crumble the tofu, use a fork or mash it with a potato masher. You could also simply crumble it into the pan with your hands.
- Add any veggies you like. vegetables that need a bit of cooking time like mushrooms, peppers etc should be added before the tofu, like in the recipe. No-cook veggies like spinach can be added along with the crumbled tofu.
- No blender: instead of blending the tofu, use 3 tbsp non dairy cream or yogurt or sour cream and a splash of water if too thick.
- For extra creamy scrambled eggs, add plant-based milk instead of water. Or add 4-5 soaked raw cashews to blend with the tofu and water
- Soyfree try my chickpea flour scramble ,or use my chickpea flour tofu.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for making tofu scramble:
- tofu: I prefer using firm tofu. For the blended tofu, you can use sillen, if you have any leftovers.
- the scramble seasoning is a blend of nutritional yeast, Kala Namak (Indian sulfur black salt), turmeric, garlic powder, onion powder, black pepper, and paprika
- veggies: I like bell pepper and green onions in this but you can play around and add many different vegetables
- a small amount of oil is added to the pan for scrambling
- I like green onion or cilantro for garnish for some added color and freshness
Tips:
- There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.
- To crumble the tofu, use a fork or mash it with a potato masher. You could also simply crumble it into the pan with your hands, you do you.
- Add any veggies you like. Veggies that need a bit of cooking time like mushrooms, peppers etc should be added before the tofu, like in the recipe. No-cook veggies like spinach can be added along with the crumbled tofu.
- For extra creamy scrambled eggs, add plant-based milk instead of water.
How to make Vegan Tofu Tofu Scramble Seasoning and tofu scramble
Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set it aside or store in a sealed glass bottle for up to 2 months.
To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add the seasoning and a quarter cup of water or unsweetened non dairy milk and blend until smooth.
You might need more water. Add 1-2 tablespoons at a time and blend until it’s super creamy. You can also use 3 oz silken tofu instead of the firm tofu.
Then add this creamy mixture to the skillet then mix well.
When it’s just about to boil, add the crumbled up rest of the block of the tofu and mix well.
Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor.
Take off heat. To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the seasoning all over the scramble and then serve.
Serve with buttered toast or add to breakfast burrito.
Very Good!! Such a new take on a creamy softer scrambled tofu than I usually make…and no pressing the tofu! Spices are on point!
Thank You!
all good points 🙂
This is beyond delicious. My kids and I love it. I don’t put all the veggies in because I have never liked all that in scrambles. I toast bread and make sandwiches out of it. So, so, good! Yum. Thanks, Richa. Your recipes are amazing.
yay! thank you
5 Stars based on how delicious this would be were I not too lazy to assemble these ingredients. “Amy’s” makes a frozen version that’s a bit bland but right up my alley effort wise.
❤️❤️
Excellent recipe……my new go to scramble!
Awesome
Partially blending the tofu is a game-changing scramble idea! When I put the tofu in the jar I thought… hmm what about a few cashews in there too for some yolky richness? I added 5 cashews blended with the tofu. Could not believe the creaminess… Totally the best tofu scramble ever. My husband hates tofu and doesn’t like capsicum but he liked this! We had it with pooris. I didn’t have any garlic powder or nooch so I added hing and a few sesame seeds.
Great idea to use cashews!!
Also welcome back after a while!
Is there a substitute you recommend for the black sulphur salt?
It’s kala namak. And nothing else tastes as eggy
I absolutely love your recipes! Do you have any suggestions for those who may wish to avoid garlic, onion, and other alliums in this recipe and in others, aside from simply omitting them and hoping it still tastes good?
Use zucchini instead of onion to sub onion. For the powders , omit them, add more kala namak and add 1/8 tsp asafetida(hing) or powdered nigella seeds. These spices have a oniony flavor .
Made this scramble this morning and it is delish!! Love the ease of preparing the seasoning in advance. A bonus not having to press the tofu block beforehand. Blending a portion of the tofu with seasonings gives it a great creamy texture. Thank you Richa for a fantastic recipe! This is going into my rotation!
thank you Kris
Oh my goodness this looks so great and I love the clear steps for blending some and crumbling some. I’ve done something similar with using both silken and firm to try to get that eggy texture, but this is easier and saves you having to open more than one type of tofu and having extra tofu sitting around in the fridge.
How much seasoning does it make? In other words, how many scrambles do you think you can get out of the mix? If not many, I might increase the mix to have more on hand.
Thanks for this recipe. I can’t wait to try and I’ll come back and rate it when I do.
it makes enough for about 4 scrambles
Wow!!!
You have mastered spices and the little touches.
Great healthy meal. I added lots of veggies and enjoyed every bite!
Thanks
I have been making your tofu scramble from your first cookbook religiously! I make it for all my guests/family/friends, etc. They love it! I am obsessed w/ it. I have learned that curry leaves can be kept in the freezer so i don’t have to run out each time to the Indian market. I will have to give this a try since I trust your recipes very much! I look forward to your new one. I just made on of your days this past weekend in my instant pot. Best of health to you!
typo!
I made a dal this past weekend from your cookbook! It was delicious!
Yes I usually freeze them as well!! That is one fab scramble indeed
I am going to make this seasoning this weekend for my scramble. The recipe doesn’t say how much to use? I read thru comments and think it might be one tablespoon??
yes 1T = 15ml