Hard to taste the difference with the real deal

You’ve never had tofu scramble quite like this! With its rich, creamy texture and surprisingly eggy flavor, it’s a delicious stand-in for classic scrambled eggs. Quick to whip up and endlessly versatile, it’s the ultimate vegan breakfast that might just make you rethink everything you knew about tofu.

This dish brings back the creamy, soft texture of scrambled eggs you might be missing—plus it’s bursting with flavor and loaded with plant-based protein (15g per serving!).

It’s incredibly easy to make and totally flexible. Everything comes together in one pan, so cleanup is a breeze—perfect for a quick and satisfying vegan breakfast any day of the week.

How to make vegan tofu scramble

So you start off with mashing up some firm tofu with a fork, leaving some nice chunks (see pic below).

Then you get started on your ‘egg’ sauce (see photo collage above). It’s a simple mix of nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder whisked up with some soy milk.

Melt some vegan butter in a frying pan and then add the mashed tofu and fry it until lightly browned, being careful not to break it up too much when you move it around the frying pan.

What is Kala Namak?

Kala Namak, literally translated: black salt, is an unrefined, volcanic rock salt that is extracted in the Himalayas in India, Afghanistan and Pakistan, which is processed according to an age-old tradition. The mineral properties of the lava salt in combination with the harad seeds give kala namak a specific and refined aroma. It reminds me of the smell of hard-boiled eggs. Kala namak replaces the taste of eggs for vegans, I also use Kala Namak instead of salt when making veganaise, which makes it just that bit tastier.

This fancy salt is not actually black in color at all, so don’t be fooled, but what it’s got going for it in abundance is eggy flavor! I’m not even kidding. In fact if you just put some on your finger and lick it off you might be a bit horrified because it’s like egg flavor times 100. It’s super strong! So a little goes a long way. I actually use 1/4 tsp in this recipe and find it’s enough. You might want to add a bit more once you’re used to it – if you like it – but start slow.

Blacksalt from the Himalayas

Kala namak is extracted from ancient quarries at the foot of the Himalayas. Large, black salt chunks of approx. 100g-150g each are finely ground on site. Harad seeds – the fruit of the Terminalia chebula tree – are then cooked with the salt. Those pods are added, so that the salt ultimately not only gets its typical color, but also takes over the taste and aroma of these legumes.

Health benefits of Kala Namak

Kala Namak is not only used for the taste, but also for the health effects that it would have due to the trace minerals present in the salt. It helps with a healthy digestion and it has an anti-inflammatory and disinfectant effect. Kala Namak is one of the purest forms of salt. It has a lower sodium content than other salts and is therefore recommended for people with high blood pressure or a low-salt diet. Kala Namak is a pure, unrefined salt and therefore not contaminated with chemicals. It is mined in ancient, underground deposits that have never been exposed to air pollution.

Read the blog: Kala Namak (Black Salt): Everything you need to know.