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Tofu Scramble with Tomatoes and Chives

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Last updated on: January 31, 2019

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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!

tofu scramble in a small pan on a blue counter top with a bowl of buns and fresh chives in the background

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!

a spoon with Kala Namak on a marble counter top with the writing "the secret ingredient to make tofu scramble taste like eggs: Kala Namak (Himalayan black salt)

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.

four step-by-step photos that show the preparation of tofu scramble

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!

four step-by-step photos of the preparation of tofu scramble

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.

a handing holding a fork in a small pan with tofu scramble on a blue counter top with buns and fresh chives on the side

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

tofu scramble with tomatoes in a small pan on a blue counter top with a bowl with buns and fresh chives in the background

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:

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan tofu scramble recipe as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina – xx

tofu scramble with tomatoes in a small pan on a blue counter top with a bowl with buns and fresh chives in the background
5 from 2 votes
Print

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!

Course Breakfast
Cuisine American
Keyword tofu scramble, tofu scramble recipe, tofu scrambled eggs
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 181 kcal
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

  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.

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

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

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 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 Facts
Tofu Scramble
Amount Per Serving
Calories 181 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 179mg 7%
Potassium 281mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 10g 20%
Vitamin A 15.2%
Vitamin C 17.6%
Calcium 13.9%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

    • Thanks, Trish! :-) Glad you like it! Yeah, kala namak is so great! I couldn’t find it in a store, so I ordered it online.

      Reply

  13. I absolutely love scrambled tofu! The addition of tomatoes and chives in this sounds so fresh and flavoursome too. This looks absolutely perfect, I definitely need to try it. Thank you for sharing Sina!

    Reply

    • Thanks, Linda! Oh, I guess than you should better leave it out, its taste is pretty strong at first. ;-) But it’s also great without kala namak. :-)

      Reply

  16. Scrambled Tofu! What a great idea right there!! Especially that it just takes five minutes. I put it on my list of recipes to try. Super cool, thanks Sina :D

    Reply

    • I couldn’t find it in any grocery store, Mel. I usually don’t order food online, but I ended up buying it on Amazon. It was totally worth it! :-)

      Reply

  20. Breakfast IS my favorite meal indeed, but usually because it’s filled with sweet porridge, nice cream, smoothies, or leftover dessert. Scrambles, etc., have always been more of a dinner item for me. This looks delicious — tofu scrambles are so yummy!

    Reply

    • Thanks, Audrey! Oh yeah, I love having it for dinner too! But I could also eat pizza at 8 in the morning (haha, this rarely happens anymore, but I used to love it), so I’m definitely into savory breakfast. But nice cream and sweet porridge also sounds awesome. And of course smoothies!! :-)

      Reply

  21. Hi There
    My name is Robert, I am 61 and have been a Vegan for 9 Months. I have found it so easy, I suppose it helps if you have never been much of a meat eater, drand milk not big into eggs but did like Feta Cheese. I cook a great big pot of Veggie Soup at the beginning of the week, turn it into Italian on Wednesday by adding more Tomato and Spaghetti, Mexican on Thursday and then Currey . I make Cornish Pasties and Sushi. I have now found you. I will be trying lots or your recipes, thank you. With
    Kind Regards
    Robert

    Reply

    • Hi Robert,

      Thanks so much for your message. I’m so glad you like my blog and my recipes. :-) Veggie soup and curries are always a great idea, especially for fall. And I absolutely LOVE vegan sushi with avocado. Let me know if you got any questions concerning my recipes etc. Great to have you as a new reader!

      Reply


  22. Hi Sina, I made this tofu scramble for a brunch yesterday and it was gone so fast! I also added sautéed mushrooms and spinach. Thanks for the recipe!!

    Reply


  23. I adapted your recipe to my mom’s mostly pureed diet. I simmered the onions with thinly sliced green onions in a large pan with coconut oil, and put a lid on to soften. (I had meant to use coconut water, but forgot). I cooked the tofu, which I had pulverized with a fork, mashing it several times, and put the lid on for about 4 min. I continued to soften the onion-green onion mixture by boiling these in the water in the microwave. I blended tomatoes and peanut butter with added moisture from a coconut milk-coconut cream beverage, with the water with the onions in it. Then I added the last of our turmeric to the tofu with a little curry powder. I added two thin slices of pickled ginger and soy sauce, and pureed everything but the tofu and spice.
    My mom can swallow the tofu mashed ! : ) My mom and I like it !

    Reply

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