A tofu scramble is one of the easiest vegan breakfasts there is. It takes fifteen minutes, uses one pan, and with one special ingredient it tastes surprisingly like scrambled eggs.
That ingredient is black salt, or kala namak. Despite the name it's pinkish-grey, and it has a natural sulfur flavor that smells and tastes like egg yolk. A quarter teaspoon is enough to transform the dish. You'll find it in Asian supermarkets, health food shops and online. Our pantry guide has more on it.
Turmeric gives the color, nutritional yeast adds savory depth, and a splash of plant milk makes it creamy rather than dry. Use firm tofu for soft, egg-like curds. You don't need to press it for this recipe.
Tofu Scramble
Ingredients
- 1 block (400 g / 14 oz) firm tofu, drained
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- ½ tsp ground turmeric
- 2 tbsp nutritional yeast
- 60 ml (¼ cup) unsweetened soy or oat milk
- ¼ tsp black salt (kala namak), plus more to taste
- Black pepper
- A large handful of spinach (optional)
- Chopped chives, to serve
Method
- Heat the oil in a non-stick pan over a medium heat. Fry the onion for 4 minutes until soft, then add the garlic for 30 seconds.
- Crumble the tofu into the pan with your hands, leaving some bigger pieces so it looks like scrambled egg.
- Sprinkle over the turmeric and nutritional yeast and stir until the tofu is evenly yellow.
- Pour in the plant milk and cook for 3 to 4 minutes, stirring now and then, until it's hot and creamy.
- Stir in the spinach, if using, until it wilts.
- Take the pan off the heat, then season with the black salt and pepper. Taste and add more black salt if you want a stronger egg flavor.
- Serve on toast, scattered with chives.
No black salt? Use ordinary salt. It won't taste as eggy, but it's still a good breakfast.
Add-ins: mushrooms, cherry tomatoes, peppers or leftover potatoes all work. Fry them with the onion.