Quick and easy scrambled tofu – a perfect vegan alternative to a scrambled egg! Fluffy texture and gorgeous color can easily fool your sight and taste buds!
[Post updated on December 16, 2020]
Have you tried scrambled tofu yet?
Scrambled tofu can create a very similar texture as a scrambled egg. Also with the right combinations of seasoning, you can create a familiar taste of scrambled eggs we all love.
Ingredients in scrambled tofu
- Turmeric – A little amount goes a long way. Too much turmeric can create bitterness as well as an unnatural yellow hue to the dish.
- Nutritional yeast – It adds a pleasant cheesy and umami taste.
- Salt – I highly recommend Kala namak (AKA black salt) for the recipe. But if you can’t find them, use any salt you have on hand.
- Seasoning – I used garlic powder, onion powder, and pepper.
What types of tofu should you use for scrambled tofu?
The answer depends on how you like your eggs.
- Extra-firm tofu – This tofu is great for people who prefer their scrambled eggs cooked all the way.
- Firm tofu – This is for people who like their eggs (scrambled tofu in this case) with little moisture.
- Soft tofu – This is for people who prefer a fluffy and moist texture. This tofu is more difficult to work with since soft tofu contains high water content.
I personally go for either extra firm tofu or firm tofu. The only tofu that I DO NOT recommend for this recipe is silken tofu. Silken tofu simply won’t have the similar texture of scrambled eggs.
How to crumble tofu
You can use any of these methods.
- With potato masher
- With your bare hand
My favorite method is with my own hand. The irregularity in tofu pieces produces a similar appearance as scrambled eggs, in my opinion. Plus, fewer dishes to do is always a great idea in my kitchen!
Tips on making a great scrambled tofu
- No need to press your tofu prior to making scrambled tofu. All I do is dab my tofu with a paper towel to absorb extra water but you can skip this step as well. You are cooking off the water so I don’t see a point in doing extra work.
- Cook the crumbled tofu without any seasonings first. This is how you would control the consistency you want to create with your scrambled tofu. Once your tofu is heated through, it will start releasing water. If you are looking for moist and fluffy consistency, you want to cook it for a shorter time.
- Use black salt (Kala namak) if you have it. It will make your scrambled tofu very eggy in taste.
What is Kala namak (also known as Black Salt)?
It is also known as Himalayan black salt. In addition to being very salty, it also has a very pungent sulfurous smell to it. Because of its sulfurous taste profile, it makes the scrambled tofu taste striking similar to scrambled eggs.
Kala namak actually looks very similar to Himalayan pink salt. So why does it called black salt? The reason is that when it comes in contact with water, it turns black.
Will adding black salt to food turn the whole dish black? No. You are using a very small quantity that you won’t see the difference.
You can serve this scrambled tofu with your favorite vegan breakfast sausage, toast, avocado slices, and/or fruit of your choice. But I like mine with a flavorful soy chorizo potato hash or make an amazing on-the-go vegan breakfast burrito.
Is tofu healthy?
Growing up in Korea, I ate tofu all the time and was taught that tofu is extremely healthy. And When I came to America, I was really shocked by all the bad reputation that tofu had/has. What’s more upsetting is this bad reputation is based on false information!!
- Low in calories
- High in protein
- Contains great sources of minerals and vitamins
- Contains a high amount of isoflavones
You can find more about the health benefits of tofu, you can check out this article for more information.
Looking for more delicious tofu recipes?Print
Quick and Easy Scrambled Tofu
Quick and easy scrambled tofu: a perfect vegan alternative to the scrambled egg! Fluffy texture and gorgeous color can easily fool your sight and taste buds!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 3–4 1x
- Category: Breakfast/brunch
- Method: Sauté
- Cuisine: American
- Diet: Vegan
- 1 block of tofu (I use firm or extra-firm tofu)
- 1 tablespoon Nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (I recommend Kala Namak)
- 1/4 teaspoon turmeric
- Black pepper to taste
- On a medium to large size non-stick skillet, place the tofu without any oil.
- Smoosh/crumble the tofu with your hand. Gentle pressing of the tofu does the job.
- Turn on the heat and cook for about 3-4 minutes until the water from the tofu evaporates. Stir frequently with a wooden spoon.
- Season the tofu with nutritional yeast, onion powder, garlic powder, and turmeric.
- Continue to cook for 3-5 minutes with frequent stirring.
- Add the salt and pepper and cook for an additional minute or two.
- Turmeric is the ingredient that gives a pretty yellow color that we see in the scrambled eggs. However, little goes a long way. Do not overdo the turmeric. Turmeric tends to have a bitter taste and you don’t want your scrambled tofu to be bitter.
- If you have Kala namak (AKA black salt), use that instead of salt. It will make your scrambled tofu eggy in taste!
Keywords: quick and easy scrambled tofu