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
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Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble
Ingredients
For the scramble seasoning:
- 2 tablespoons nutritional yeast
- 1 tablespoon Kala namak, which is Indian sulphur black salt
- 1 teaspoon turmeric
- ¾ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
For the tofu scramble:
- 1 teaspoon oil
- ½ cup (75 g) chopped red bell pepper
- ¼ cup (25 g) chopped green onion keep the green parts of the onion for garnish
- ¼-1/2 cup veggies of choice
- 15 ounce (425 g) pack of firm tofu divided
- ¼ – ½ cup (120 ml) water or use unsweetened non dairy milk for creamier
- 1 ½ tablespoons scramble seasoning from above plus more for garnish
- ¼ teaspoon salt
- ¼ 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 the seasoning and a ¼ 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.
- 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
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.
Rhean
This is delicious! I love how easy it is to get the creamy-crumbly texture. We did find it too salty for our tastes, even reducing the Kala Namak to 2 tsp. and omitting the extra salt. Next time we’ll hold back a bit more, but this will be our default scramble going forward!
Richa
Yes adjust it to preference. I’ve found that kala namak varies by brand. And also personal preference since it is such a peculiar flavor and the highly sour notes can be interpreted as salty.
Cathy
Love this scramble!
Susan
Easy to make and quite yummy. This is a keeper. Used red onion, mushrooms, red bell pepper, broccoli. Use grater for the tofu. Next time maybe hot sauce.
Vegan Richa Support
Yay!
Patti Garland
The scramble was incredibly delicious. I almost always have the ingredients on hand. It was easy and fast. I served it with brown rice and added the extra vegetables and some frozen peas. Thank you so much.
Vegan Richa Support
So glad you liked it!
Vicki M
Thank you Vegan Richa for this very yummy recipe. Super easy and super tasty! Even my non vegan hubby loved it. Will definitely be making this again.
Richa
Awesome
M Singh
Great for b’fast and dinner too !
Vegan Richa Support
Yes! Thanks for commenting.
Kathy Stevenson
Very tasty recipe for Tofu Scramble. The only change I made was to put alfalfa sprouts instead of lettuce into the sandwich. Husband loved it.
Vegan Richa Support
Happy to hear!
Lisa
Richa,
Wow, loved the technique you use here to achieve creamy tofu scramble eggs. The look and texture is very much like actual scrambled eggs, but so much healthier for you! I made this recipe no oil. These “eggs” are tasty and luscious. I served them with no oil baked potato fries. They would be wonderful in a wrap or pita too! Keeping this one on repeat. Thank you so much!
Vegan Richa Support
Glad you liked it! Thank you for taking the time to comment.
Mary
This is the best tofu scramble ever ~ delicious! I really enjoyed it and will be making it more often. Thank you.
Vegan Richa Support
So happy you like it!
Sue
Best tofu seasoning ever. I make a double batch so that I have it on hand all the time.
Even if you don’t follow the method for the scramble, make this seasoning!
Vegan Richa Support
thank you! 🙂
Pamela
I’ve made this several times. It really is the greatest scramble! Generally I can add other veggies to it and the seasoning is perfect.
Dana
The texture and flavor of this scramble is great! However I found it to be way too salty. Next time I will use half the amount of black salt.
Richa
Yes adjust the black salt to preference. It has a sour salty flavor and the sour can translate to salty for some
Tish
I mix your seasoning blend ahead of time and leave in the refrigerator for quick tofu meals. I just sprinkle it on cubed tofu, coat in corn starch and cook in oil. It’s my son’s favorite way to eat tofu. I love it.
Vegan Richa Support
awesome! smart to keep some on hand!
Karen
Made a lot of tofu scrambles over the years, and this one is fabulous! Glad I found it in a post on FB.
Vegan Richa Support
Very happy to hear! Thank you.
Tamara Hinckley
This was fantastic! Thank you. Who knew that just by blending the tofu, it would make scramble that much better? The scramble seasoning is now in its own shaker in the spice drawer. Seriously, good stuff.
Vegan Richa Support
So thrilled to hear, Tamara!
Lynn
Super delicious and easy to make. This will be in rotation at my house❤️
Vegan Richa Support
Wonderful!
sarah hirons
I love this, nutritious and filling and so tasty and quick to make
Vegan Richa Support
Thank you for your review, Sarah!
Christy
Can’t say enough good things about this recipe. Love, love, love! Will put the leftovers in a tortilla for breakfast tomorrow. Best thing about it is that my husband asked for seconds!!! 🙂
Vegan Richa Support
Haha that is always a great sign!
Rachael
How much of the seasoning do you add? I’m wondering if its not all the seasoning as 1 Tablespoon of salt seems a lot? Thank you
Richa
I add 1-1.5 tbsp of the seasoning for a block of tofu. So roughly 2 tsp seasoning per serving. Kala namak has a lower sodium content compared to table salt. You can use less of the seasoning and also omit the added salt to reduce sodium. The seasoning is plenty savory
Lucia Zorrilla Rodriguez
We LOVE this scramble! My husband didn’t like tofu, but loves this recipe!!! Thank you very much!
Just a question: is it OK if we freeze it?
Vegan Richa Support
I’m so happy to hear! Yes, freezing is fine for up to a month or two.
Kristen
This really is THE best tofu scramble I’ve ever made. Would give it 6 stars if I could.
Richa
Yay
B
Silly me…I used the entire spice mix in my tofu scramble…but it came out amazing! I thought in part to the extra black salt. I also used soy milk instead of water. I need to read ENTIRE recipe through first. I still loved it!
Vegan Richa Support
great news 🧂
B
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!
Vegan Richa Support
all good points 🙂
Melissa
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.
Vegan Richa Support
yay! thank you
Clifford Legler
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.
Richa
❤️❤️
Hallie
Excellent recipe……my new go to scramble!
Vegan Richa Support
Awesome
Zanna
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.
Richa
Great idea to use cashews!!
Richa
Also welcome back after a while!
Khushbu Patel
Is there a substitute you recommend for the black sulphur salt?
Richa
It’s kala namak. And nothing else tastes as eggy
A
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?
Richa
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 .
Kris
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!
Vegan Richa Support
thank you Kris
arj
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.
Vegan Richa Support
it makes enough for about 4 scrambles
Sonal Mehta
Wow!!!
You have mastered spices and the little touches.
Great healthy meal. I added lots of veggies and enjoyed every bite!
Richa
Thanks
Maureen
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!
Maureen
typo!
I made a dal this past weekend from your cookbook! It was delicious!
Richa
Yes I usually freeze them as well!! That is one fab scramble indeed
Maureen
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??
Vegan Richa Support
yes 1T = 15ml