This vegan tofu scramble with tomatoes and chives makes the perfect breakfast for the weekend! It’s super delicious, easy to make, and it makes a great vegan alternative to scrambled eggs. And it’s pretty healthy too!

I know a lot of people who say breakfast is their favorite meal of the day. I’m probably more of a dinner person, but I really love having a long and relaxed breakfast on the weekend. And this tofu scramble is one of my favorite breakfast recipes! 

What You Need For This Tofu Scramble Recipe:

The ingredient list for this tofu scramble is pretty short. Except for kala namak, you should find all of the ingredients in any regular supermarket.

You need:

• firm tofu
• red onion
• tumeric
• soy cream/cuisine or almond butter
• soy sauce
• kala namak (Himalayan black salt)
• black pepper
• a large tomato
• fresh chives

As always, you can find the full ingredient list and detailed recipe instructions at the end of this post. 

What is Kala Namak?

The secret ingredient for this tofu scramble is kala namak, also known as Himalayan black salt. It’s a type of rock salt that is mostly used in South Asian savory dishes. It has a very strong egg-like smell that is mainly due to its sulfur content.

When I first used it, I was so surprised that salt could actually smell this strongly like eggs. And when I say this, I really mean it! However, the egg smell lessens quite a bit as you further cook it.

The best thing is that it doesn’t only smell like eggs, but it also mimics the taste of scrambled eggs, which makes it the perfect ingredient for tofu scramble. So if you’re looking for a way how to make tofu scramble taste like eggs, kala namak is the key!

What Makes Tofu Scramble Yellow?

Of course we want our tofu scramble not only to taste like scrambled eggs but also to look like scrambled eggs. For the yellow color, I used turmeric, which works wonders.

How To Make Tofu Scramble

STEP 1: Use a fork or hands to crumble the tofu into small pieces. In a medium pan, heat the olive oil over medium heat. Cook the tofu for 1 minute, then stir in the red onion.

STEP 2: Cook for another 2 minutes before adding the turmeric. Add the water and season with soy sauce, kala namak, and black pepper.

STEP 3: Cut the tomato into small chunks and add it to the scrambled tofu. Sprinkle with chives. Enjoy!

Tofu Scramble – Recipe Notes:

• I used firm tofu for my tofu scramble. I know some other tofu scramble recipes call for silken tofu. But I like to have a bit of texture and by adding water and soy cream (or almond butter), you get a very egg-like texture.
• I usually use soy cream, also called soy cuisine, for my tofu scramble. If you can’t find it, you can replace it with almond or cashew butter. It’s very important for the texture of this recipe, so don’t leave it out.
• You can easily personalize the recipe with extra vegetables and spices. I also like to add spinach, kale, red bell pepper, and mushrooms. Sometimes I even add a bit of shredded vegan cheese.
• You can serve the tofu scramble with toast, bagels, hash browns, or even wrap it up in a  tortilla for a breakfast burrito.

What Vegetables To Add To Your Tofu Scramble:

I love adding vegetables to my tofu scramble to give it some more flavor and make it even healthier. Here are some of my favorite vegetables:

• tomatoes
• spinach
• kale
• bell pepper (red and green)
• mushrooms
• green onions

What To Eat With Tofu Scramble:

There are many ways to enjoy this vegan tofu scramble. Here are a few ideas with what you could eat it:

• toast
• bagels
• vegan bacon
• salsa
• hash browns
• baked beans
• vegan sausages or chorizo
• or wrap it in a tortilla for a breakfast burrito

How long does tofu scramble last in the fridge?

Stored in an airtight container in the fridge, tofu scramble will last for about 3-5 days.

Can you reheat tofu scramble?

Yes, you can easily reheat this tofu scramble if you have any leftovers. Just reheat it in a small pan on the stovetop. Add a bit of water and maybe some more almond or cashew butter if it became too dry. Also make sure to season it again.

You could also add some fresh vegetables if you want to make a bigger meal out of it.

More Delicious Vegan Breakfast Recipes:

• Vegan Bacon with Mushrooms 
• Vegan Crepes 
• Cashew Vegan Cream Cheese with Garlic and Herbs 
• Vegan French Toast 
• 27 Delicious Vegan Breakfast Recipes (Sweet and Savory)

I LOVE TO HEAR FROM YOU GUYS!

Tofu Scramble

This tofu scramble with tomatoes and chives is perfect for long weekend breakfasts. Kala Namak is the secret ingredient, which makes it taste like eggs!

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: tofu scramble, tofu scramble recipe, tofu scrambled eggs

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 2 people

Calories: 181kcal

Author: Sina

Ingredients

• 1 tablespoon olive oil
• 7 oz block firm tofu
• 1/2 small red onion, chopped
• 1 teaspoon turmeric
• 1/4 cup water
• 1 tablepoon soy cuisine (optional), you can also use almond butter instead or just leave it out
• 1 teaspoon soy sauce
• 1 pinch kala namak
• black pepper, to taste
• 1 large tomato
• 1/4 cup fresh chives, cut into rings

Instructions

• Use a fork or hands to crumble the tofu into small pieces. In a medium pan, heat the olive oil over medium heat. Cook the tofu for 1 minute, then stir in the red onion.
• Cook for another 2 minutes before adding the turmeric. Add the water and season with soy sauce, kala namak, and black pepper.
• Cut the tomato into small chunks and add it to the scrambled tofu. Sprinkle with chives.

Notes

• I used firm tofu for my tofu scramble. I know some other tofu scramble recipes call for silken tofu. But I like to have a bit of texture and by adding water and soy cream (or almond butter), you get a very egg-like texture.
• I usually use soy cream, also called soy cuisine, for my tofu scramble. If you can't find it, you can just replace it with almond or cashew butter. It's very important for the texture of this recipe, so don't leave it out.
• You can easily personalize the recipe with extra vegetables and spices. I also like to add spinach, kale, red bell pepper, and mushrooms. Sometimes I even add a bit of shredded vegan cheese.
• You can serve the tofu scramble with toast, bagels, hash browns, or even wrap it up in a  tortilla for a breakfast burrito.
• Stored in an airtight container in the fridge, tofu scramble will last for about 3-5 days. 
• You can easily reheat this tofu scramble if you have any leftovers. Just reheat it in a small pan on the stovetop. Add a bit of water and maybe some more almond or cashew butter if it became too dry.

Nutrition

Calories: 181kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15.2% | Vitamin C: 17.6% | Calcium: 13.9% | Iron: 10.3%

Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!

Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.