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 Egg Salad
- Vegan French Toast
- 27 Delicious Vegan Breakfast Recipes (Sweet and Savory)
- Vegan Cereal
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
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.
Linda @ Veganosity
This looks fantastic, although I’m not sure that I’d add the salt if it smells like eggs. Even when I used to eat them I hated the smell-haha! I’m a savory person to be sure.
Sina
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. :-)
The Vegan8
This looks so simple and such an easy breakfast! I love that you added fresh chives and that color is just gorgeous!!
Sina
Thanks, Brandi! :-) It definitely is! It’s one my favorite breakfast dishes.
Harriet Emily
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!
Sina
Thanks, Harriet! :-) I could even eat it for dinner :D
Sophia @veggies dont bite
I love a good scrambled tofu!! This looks like a great breakfast!
Sina
Thanks, Sophia! Glad you like it. :-)
Gwen @simplyhealthyfamily
I’m with you, during the week I have a very basic, quick breakfast but I look forward to my more involved, hearty breakfasts on the weekend. This looks amazing!
Sina
Thanks, Gwen! :-) I love long and relaxed breakfasts on the weekend!
Jenn
Yummy! Love scrambled tofu! I really need to get my hands on some kala namak!!
Sina
Thanks, Jenn! :-) I love kala namak, it’s also super yummy with avocado!
V. Dotter
Wow – so eye-catching and its tofu! Grand idea with the turmeric. Great job with the images and all the detail. This will rock worlds!
Sina
Thanks for the kind words!! :-)
Sarah
Sounds and looks delicious. Pinning this to my breakfast board. :)
Sina
Thanks, Sarah! :-) So great to hear that you like it!
Anu-My Ginger Garlic Kitchen
Wow! This tofu scrambled looks deliocus, Sina. Loved that you added turmeric and kala namak to these. SO YUM!
Sina
Thanks, Anu! :-) Glad you like it! Kala namak is so great!
Kacie Morgan
This looks scrumptious! It just goes to show that meat-free food can look and taste really appealing.
Sina
Thanks, Kacie! :-)
Kelly - Life Made Sweeter
Breakfast is definitely my favorite! This scrambled tofu looks so bright and flavorful! Love the sound of kala namak and turmeric!
Sina
Thanks, Kelly! :-) Glad you like it!
Trish
This looks yummy! I need to find out about kala namak … have never heard of it before. I love tofu and appreciate tofu recipes.
Sina
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.
Annmarie
Seriously, looks SO scrumptious!
Sina
Thanks, Annmarie! :-)
Natalie | Feasting on Fruit
Turmeric yellow is so much more beautiful than egg yellow! This would be an awesome breakfast or an awesome breakfast for dinner meal <3
Sina
Haha! I totally agree with you, Natalie! :-) I love having this for dinner as well.
Ilona @ Ilona's Passion
I’ve never had tofu but I should definitely try it. Looks tasty!
Sina
Thanks, Ilona! It’s really good and you can give it so many different flavors by adding spices. :-)