A few years ago, when I started cutting back on eggs, I experimented with countless scrambled tofu recipes. After plenty of trial and error, I finally landed on this version of Scrambled Tofu and it’s been my go-to ever since. It’s quick, easy, and perfect for making ahead. Plus, it serves as the base for our Vegan Tofu Scramble with Veggies.
Since tofu is one of those ingredients that really has no flavor, it takes on the seasonings that you add. So it’s important to not be shy with the seasoning, but equally important not to go crazy. The measurements I give in the recipe are a guide, if you like a little more, then feel free to adjust!
Ingredients for Scrambled Tofu
- Tofu: 1 block of extra firm tofu, moisture removed and tofu crumbled. I use this method to remove excess water – How to Remove Moisture from Tofu – which works very well.
- Butter: 2- 3 tablespoons butter, ghee, or vegan butter.
- Fresh Garlic: 2 cloves of fresh minced garlic.
- Turmeric powder: 1/2 teaspoon.
- Garlic powder: 1 teaspoon.
- Onion powder: 1 teaspoon.
- Black Salt: also known as kala namak, which has a sulfurous taste and aroma. It is often used in vegan dishes to add an egg-like flavor. While it is called black sea salt, it is more pinkish grey rather than black. It can be found in some grocery stores, specialty markets, or on Amazon – link here.
- Black Pepper: 1/4 teaspoon ground black pepper.
More about Black salt, also known as kala namak, or Himalayan Black Salt. It is a type of salt that has a high mineral content, such as iron, calcium and magnesium. It also has sulfur components that cause that “eggy” aromatic which makes tofu taste/feel more like scrambled eggs. If you don’t black salt, then regular sea salt works just fine. And if you are not looking for that “eggy” aroma and taste, omit and go with plain sea salt.
The turmeric adds that yellow color, again more of a egg-like feel, and it has excellent anti-inflammatory benefits.
How to Make Scrambled Tofu
- Heat a large skillet over medium heat.
- Add 2 tablespoons butter and let it melt, swirling the pan to coat the surface evenly to help prevent sticking.
- Once melted, add the crumbled tofu and sauté for 2-3 minutes, stirring occasionally to ensure even cooking.
- Next, add the fresh minced garlic and sauté for 10-20 seconds until fragrant, being careful not to burn it.
- Sprinkle in all the seasonings, stirring continuously to evenly distribute the flavors. Continue cooking until the tofu develops a rich golden-brown color, about another 2-3 minutes. Adding additional butter if needed. Remove from heat and adjust seasonings if desired.
Serve warm and enjoy!
Storage
Store in the refrigerator in an airtight container for up to 5 days.
Ways to Serve
- Serve Scrambled Tofu as is with a side of toast and/or sliced avocado.
- Breakfast bowl – (pictured above) In a bowl, add skillet potatoes, scrambled tofu, sautéed greens and sliced avocado. Add a slice of toast and a drizzle of gochujang (korean-style BBQ sauce) for a little flavor and sweet spice.
- Breakfast Burrito – (pictured above) using a burrito-size tortilla add shredded cheese, skillet potatoes, sautéed greens, scrambled tofu and drizzle with spicy mayo. Roll, pulling edges in together to form a burrito. Heat a skillet with oil or butter and sauté each side until golden brown on all sides. This is a family favorite!!
- Salad topping – add to your favorite salad.
- Lunch/Dinner – serve as main protein with sides of roasted vegetables and rice or potatoes.
This Scrambled Tofu recipe is one that I always keep on hand and in my fridge as it is so versatile. It’s very easy to add into a variety if dishes.
If you make this recipe, please comment below and let me know how you like it!
Other Tofu Recipes You Might Enjoy
Vegan Tofu Scramble with Veggies
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Scrambled Tofu
Equipment
- Large skillet
Ingredients
- 1 block Extra Firm Tofu, drained and excess water removed crumbled
- 2 tbsp butter additional tbsp if needed
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric, ground
- ½ tsp Black salt – kala namak plus additional to taste
- ¼ tsp black pepper
Optional
Instructions
- Heat a large skillet over medium heat.
- Add 2 tablespoons butter and let it melt, swirling the pan to coat the surface evenly to help prevent sticking.
- Once melted, add the crumbled tofu and sauté for 2-3 minutes, stirring occasionally to ensure even cooking.
- Next, add the minced garlic and sauté for 10-20 seconds until fragrant, being careful not to burn it.
- Sprinkle in all the seasonings, stirring continuously to evenly distribute the flavors. Continue cooking until the tofu develops a rich golden-brown color, about another 2-3 minutes. Add additional 1 tablespoon butter if needed to prevent sticking.
- Remove from heat and adjust seasonings if needed.
- Serve and Enjoy!
