Vegan scrambled tofu | Quick, easy and nutritious plant-based breakfast

This vegan tofu scramble is a plant-based version of scrambled eggs. It’s the perfect easy and quick meal but it’s also delicious! Tofu is rich in protein and the recipe calls for spices that are good for you. This recipe is also a nice way to try tofu if you’ve never tried it.

This vegan tofu scramble is my go-to meal when I don’t have a lot of time or I just want a quick and easy dish. It’s the perfect breakfast but I have it at any time. I was quite a fan of scrambled eggs prior to going vegan, and tofu, especially a combination of both silken and firm tofu, creates a very similar consistency. I really love this recipe and I hope you will too, it has become a go-to meal in my kitchen. Not to mention scrambled tofu is so much healthier than scrambled eggs, no cholesterol and lower fat!

Recipe details

In the recipe, I use black salt, which gives a slight egg taste. I really recommend trying it, it can be used in all kinds of recipes where you want to mimic the egg taste. Black salt can be avoided but it really helps to give an eggy taste. It can be found in most international supermarkets as well as online. It is cheap and it will last forever so it might be a good idea to try it.

This recipe is made using silken and firm tofu and a mix of spices, including turmeric, paprika, garlic powder, black pepper as well mustard. This dish comes together really quickly and can be customised to your liking, you can add more vegetables. It can be served alone, as part of an English breakfast, inside a breakfast burrito, on ana avocado toast, on bagels, the options are endless!

For this delicious you will need:

• Silken tofu
• Firm tofu
• Kala namak, aka black salt
• Paprika
• Garlic powder
• Turmeric
• Mustard
• Black pepper
• Olive oil
• Spring onion
• Chili powder

Vegan tofu scramble – Step by step instructions

1. In a pan, heat up some olive oil on low heat then sauté 1 chopped spring onion.
2. Add silken tofu and break it up with a spoon.
3. Add kala namak , paprika, turmeric, garlic powder and mustard and let it cook for a few minutes on low heat.
4. Add firm tofu, breaking it up with your hands
5. Let cook for 5/10 minutes, stirring often.
6. Finally add black pepper to taste.
7. Serve and garnish with chili powder

Notes

• if you cannot find black salt or you don’t like the taste, use normal salt instead. If you don’t like turmeric you can totally avoid it, as it’s used to give the tofu a yellow colour
• Mix and match: add your favourite vegetables or leftovers
• You can replace the oil with water or vegetable stock

What do I eat vegan tofu scramble with?

I often have it on a whole meal toast with some mashed avocado. It goes really well as part of an vegan Englihs breakfast, with vegan sausages, bacon, mushrooms and spinach.

I also really like it in a bagel with some salad, tomato and carrots.

Did you make this recipe? 

Please let me know how it turned out! Leave a comment below or share your recreation on instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces! I love seeing recreations!

Vegan scrambled tofu

Quick, easy and nutritious plant-based breakfast

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 2 people

Ingredients

  

1x2x3x

• 400 g silken tofu
• 200 g firm tofu
• 1/2 tbsp kala namak
• 1/2 tbsp paprika
• 1 tsp garlic powder
• A pinch of turmeric
• 1 tsp mustard
• Black pepper to taste
• 1 tbsp olive oil
• 1 spring onion

Instructions

 

• In a pan, heat up some olive oil ton low heat then sauté 1 chopped spring onion. When soft add silken tofu and break it up with a spoon. Add kala namak, paprika, turmeric, garlic powder and mustard and let it cook for a few minutes on low heat. Then add from tofu, breaking it up with your hands and let cook for 5/10 minutes, stirring often. Finally add black pepper to taste.
• Enjoy on a piece of toast with some avocado!

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