1/2 teaspoon kala namak (black salt) (or more to taste)
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons non-dairy milk, unsweetened and unflavored
Categories
Breakfast
Cuisine
American
Steps
Heat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick). Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu. This is a personal preference but I prefer some golden spots and a longer cook time.
Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.
Nutitrion
Serving Size: 1 serving
Calories: 288 kcal
Carbohydrates: 9 g
Protein: 24 g
Fat: 18 g
Saturated Fat: 2 g
Sodium: 600 mg
Sugar: 1 g
Reviews
Robin on 2026-04-22 (5 stars): This is my go-to tofu scramble recipe! So quick, easy, and tasty!
Grandbabies are a huge fan too!
Peter on 2026-03-24 (5 stars): It is worth mentioning that if one wants to preserve most of the egg smell and taste of black salt, one should add it at the very end of cooking when the food is off the heat.
Marie B. on 2026-02-25 (5 stars): This is a delicious and quick(!), healthy breakfast. When I have time, I sauté whatever vegetables I have handy—carrots, zucchini, mushrooms, etc.—before adding the tofu and spices. It’s a great meal for lunch or dinner, too.
Kayla on 2026-02-25 (5 stars): I'm an omnivore with a vegan husband, and I love eggs, but this tofu scramble is something we both really enjoy. And it couldn't be easier. One tip to make it taste eggier is to add the kala namak at the very end.
Thanks again, Nora!
JP on 2026-02-08 (5 stars): I never liked tofu scramble until one day I had some in a cafe in Fremantle, Western Australia, and decided it was actually delicious. In my search for a recipe I found this and it is even better than the restaurant's! I've made it several times, with and without garlic (I use fresh) and it is scrumptious! Even my pescatarian friend really likes it. Best tofu scramble ever!
AS on 2026-01-29 (5 stars): I have been making this dish consistently! It’s so satisfying and craveable. Thank you so much!
Melissa on 2026-01-28 (5 stars): This is delicious! How many servings does this recipe make? I am trying to figure out the protein per serving.
Vicki Harvey on 2026-01-12 (5 stars): Changing the way I eat and I thought I'd try this tofu scramble. I'm glad I took a picture before I started eating because before I knew it the tofu scramble was gone. I'm using it more as an another option to add to my diet I'm not vegetarian. So I did add an uncured smoked bacon but honestly this tasted just like regular eggs. Even the consistency the texture was the same and I did not have any black salt but really it was just very good without it
