This easy Tofu scramble recipe comes together in just five minutes and works as a simple vegan alternative to egg scramble or paneer bhurji.
If you’re short on time but still want a protein-rich breakfast or light meal, this is one recipe you’ll keep coming back to.
This tofu scramble is delicious served on toast with avocado and tomatoes for a quick, simple busy-morning breakfast. It also works great as a filling for wraps and sandwiches.
Recipe Notes:
I use extra-firm tofu for this recipe (specifically the Tofoo brand) because it doesn’t need pressing or squeezing, which saves a lot of time. Turmeric gives the scramble its colour, and a small amount of kala namak makes all the difference. That subtle sulphur note is what gives tofu scramble its classic “eggy” flavour without overpowering it
For extra flavour, you can sauté finely chopped onion and garlic in the butter first, then add the tofu and continue with the recipe.
Ingredients:
- 250 g extra-firm tofu, patted dry and crumbled
- 1/4 cup unsweetened plant-based milk (I use oat milk)
- 1 tsp plant-based butter
- 3/4 tsp turmeric
- 1/2 tsp kala namak (Himalayan black salt)
- Salt and pepper, to taste
- Optional add-ins
- A handful of spinach
- 1 tbsp nutritional yeast
Ingredients:
- Heat a pan over medium heat and add the plant-based butter.
- Add the crumbled tofu and turmeric. Stir gently for 1–2 minutes until warmed through and evenly coloured.
- Pour in the plant-based milk and season with salt and pepper. Cook for another 2–3 minutes, stirring, until the scramble is soft, creamy, and heated through.
- If using spinach, add it towards the end and cook just until wilted. Stir in nutritional yeast, if using, and adjust seasoning to taste.
- Serve immediately on toast, with avocado, or as a filling for wraps and sandwiches.
