Seriously Tasty Scrambled Tofu

Scrambled egg is a breakfast classic — this plant-based version uses tofu instead of eggs and is even more delicious! Forget about any preconceptions you might have of pale, flavourless tofu: once you’ve tried this scrambled tofu you’ll never look back. If you have some left over, it makes a delicious addition to a vegan pad Thai.

Firm or Silken Tofu

Both firm and silken tofu work well in this recipe. Silken tofu gives a slightly creamier texture and firm tofu keeps its texture and creates a scramble which tastes like more well-cooked scrambled egg.

If you’re using firm tofu that comes in water, like Cauldron, you don’t need to press it and can just lightly squeeze out any excess water before mashing it. I’ve used both firm and silken tofu for this recipe and don’t think I could choose a favourite –– it’s nice to switch it up now and again!

Kala Namak

This recipe uses kala namak (also known as Himalayan black salt) to give an “eggy” flavour. It’s a kiln-fired rock salt used in South Asia with a sulphurous smell. You can find it in international food shops, Asian supermarkets and I’ve even picked some up in Poundstretcher before! If all else fails, you can definitely find it on Amazon.

Ultimate Breakfast Vegan Tofu Scramble

Creamy, flavoursome scrambled tofu – the perfect plant-based alternative to scrabled egg.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Brunch
Cuisine Vegan
Servings 1


  • 125 g tofu firm or silken
  • 1 tbsp nutritional yeast
  • 50 ml plant milk
  • 1/2 tsp kala namak/black salt
  • Pinch of turmeric


  • Add the tofu to a pot and mash with a fork or potato masher.
  • Add in the nutritional yeast, salt, turmeric and milk. Stir over a medium heat until evenly coloured and heated through.
Keyword avocado, tofu, tomatoes


  1. 5 stars
    I LOVE this tofu scramble! Better than scrambled eggs in my opinion!

  2. Pingback: Sticky Orange Sweet and Sour Tofu - Sarah's Vegan Recipes

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