Easy Vegan Tofu Scrambled “Eggs”
A quick, easy and delicious vegan alternative to Scrambled Eggs, this Eggy Tofu Scramble truly is the ultimate replacement. In fact, it’s so good you might even prefer it to the real deal!
When I said that I missed tofu, while in Costa Rica, it was mainly for this reason: Tofu Scrambled Eggs! This is definitely the one tofu dish that I missed the most.
Not that I minded eating a big plate of Gallo Pinto or avocado toasts most every morning, but sometimes, I would get a crazy craving for this, and there was just no way of satisfying it… So yeah, call me weird but it’s one of the first things I whipped up upon my return.
Funny thing is I never used to be a fan of scrambled eggs; I much preferred my eggs sunny side up, thank you very much. But now that I am vegan, this is the closest thing to eggs that I can in the morning, and believe it or not, I happen to find this tofu scramble even better than the real deal… I find the texture to be much more pleasant, for one, and well, so is the flavor!
If you are skeptical — even if you are not vegan — I urge you to give this recipe a try… I’m just about ready to bet that you too, will become a complete convert, and might get crazy cravings for it when you least expect it!
What have you got to lose? It takes mere minutes to make and costs practically nothing. Well, that’s if you’ve already got some Kala Namak — which you absolutely need if you’re gonna do this right — but if you don’t, you should totally get some. It’s fairly easy to find online and a little goes a long way, so it will last you a very long time.
That’s if you don’t start sprinkling it on everything…
To make this, start by heating a little bit of oil in a large saute pan placed over medium heat. With your fingers, break the tofu into medium sized pieces, directly over the pan. You don’t want to go for pieces that are too small, as your tofu will break down further during the cooking process.
Cook the crumbled tofu until it’s heated through and some of the pieces start to turn slightly golden, about 3 minutes.
While that’s happening, mix together the cashew milk (or other non-dairy milk of your choice), nutritional yeast, turmeric, onion powder, garlic powder, white pepper and cayenne pepper and then pour the mixture in the pan with the tofu.
Hold on to the black salt for the time being, we’ll save that one for later…
Continue to cook the scrambled tofu, stirring almost constantly and breaking down the pieces with your spoon as you go, until the sauce is practically all absorbed by the tofu.
You can choose to break the tofu into as small or as large chunks as you like, to fit your own personal scrambled “egg” preferences. Likewise, you can cook your tofu until the mixture has reached your preferred consistency. The longer you cook it for, the more liquid will get absorbed, the less creamy your final product will be.
Once the scrambled tofu has reached the desired consistency, turn off the heat and stir in the black salt.
Now, about that Kala Namak; if you’re not familiar with it, it’s a Himalayan rock salt — commonly known as black salt (even though it’s actually pink…) — that has a very strong sulfur-like flavor to it, which tastes pretty much exactly like hard-boiled eggs. So if you want your tofu scramble to taste like the real deal, then you must absolutely, imperatively use black salt in this recipe.
Note that Kala Namak doesn’t taste quite as salty as regular table salt, so if you are going to use regular salt, you will want to adjust the amount, to suit your own taste. Also, it’s preferable to add Kala Namak at the very end of the cooking process, as it tends to lose some of its sought-after distinct flavor if overheated.
And voilà, that’s it! All that’s left to do now is taste and adjust seasoning as needed, then serve.
Sprinkle with a little bit of ground black pepper and chopped green onion, if you are so inclined.
I like to also dribble mine with a little bit of Frank’s — cuz you know, that stuff goes good on everything — and typically serve with sliced avocados, tomatoes and a few strips of pan fried tempeh.
Now how’s that for a healthy breakfast?
Vegan Tofu Scrambled Eggs
- 1-2 tbsp extra-virgin olive oil, or other oil of your choice
- 1- 12oz block organic firm or extra-firm tofu, drained but not pressed
- 1/2 cup cashew milk, or other non-dairy milk of your choice
- 1 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp Kala Namak, aka black salt*
- Heat the oil in a large saute pan over medium heat. With your fingers, crumble the tofu into medium sized pieces directly over the pan; don’t go for too small pieces, as your tofu will break down further during the cooking process.
- Cook the crumbled tofu for a few minutes, until heated through and some of the pieces start to turn slightly golden.
- Meanwhile, mix together the cashew milk, nutritional yeast, turmeric, onion powder, garlic powder, white pepper and cayenne pepper. Hold on to that salt for the time being.
- Pour the mixture in with the tofu and continue cooking, stirring almost constantly and breaking down the tofu with your spoon as you go, until the sauce is practically all absorbed by the tofu and the mixture has reached the desired consistency.
- Turn the heat off and stir in the black salt; taste and adjust seasoning as needed, then serve.
- Sprinkle with a little bit of black pepper and chopped green onion, if desired.