This scrambled tofu recipe is quick, easy and absolutely delicious! It is the perfect way to placate any egg lovers without actually using eggs!
This is similar to the real thing in taste and texture due to the use of a few select salts and spices. I use turmeric in this recipe which gives the tofu that yellow colour, however, you could also add a little bit of paprika and nutritional yeast to this recipe for the same reason – plus it tastes delicious!
To recreate that ‘eggy’ flavour that this tofu has I use kala namak, or black salt as it is more commonly called, as it has that same sulphurous quality that egg has. If you cannot find this ingredient you can still make this recipe and it will still be delicious, however, do not expect it to be really eggy.
This is a basic recipe for scrambled tofu, however, you could build on it and add cherry tomatoes, black beans, red onion, peppers, spinach etc if you wanted to. You could even use this in a vegan copy of egg fried rice, like I have done in my recipe for it here.
Prior to going vegan I would make my scrambled eggs in a frying pan with lots of salt and butter and I would eat them still a little ‘wet’ topped with dill. I use the same method when cooking these and add the butter, as well as some plant milk, to the pan to make these a little wetter in texture. However, if this isn’t your thing you could actually omit both of these ingredients and just add a little oil to your pan before crumbling in the tofu instead. I like this served with my Shiitake Mushroom Bacon, some of my Courgette Fritters and avocado!
This recipe is particularly good when made using smoked tofu, however, any will work providing it is firm. If you are looking for more tofu egg breakfast recipes you may also like my Mini Egg Breakfast Muffins which you can find here or my Tofu Shakshuka.
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