Quick vegan tofu scramble

Course Breakfast
Cuisine International
25 minutes
A very tasty vegan alternative to scrambled eggs. High in protein and super eggy and easy to customize with veggies and herbs for your best vegan egg scramble.
Scrambled tofu eggs

Quick vegan tofu scramble (scrambled eggs)

High protein and super eggy vegan tofu scramble! This hearty and satisfying vegan breakfast is super close to scrambled eggs in taste without actually being scrambled eggs, which is super cool! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.

Scrambled tofu eggs

Quick vegan tofu scramble (scrambled eggs)

Hard to taste the difference with the real deal

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.

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.

Pressing tofu

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.

Kala Namak (black salt)

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.

Quick vegan tofu scramble


Tofu scramble
  • 220 grams tofu firm or extra firm
  • 85 milliliter soy milk unsweetened
  • 1 tablespoon vegan butten
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika powder
  • pinch Kala Namak (black salt) freshly grinded
  • pinch white pepper
To serve
  • chives finely chopped
  • black pepper
  • paprika powder
Serves 4 persons (click to change)


  • Non-stick pan
  • Mixing bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • Instruction field
Recipe notes
Sodium: 73mg (3%)Calcium: 524mg (52%)Vitamin C: 45mg (55%)Vitamin A: 336IU (7%)Sugar: 22g (24%)Fiber: 18g (75%)Potassium: 463mg (13%)Calories: 854kcal (43%)Monounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1g (6%)Fat: 3g (5%)Protein: 57g (114%)Carbohydrates: 155g (52%)Iron: 13mg (72%)
Tried this recipe?Mention @rudysriviera or tag #rudysriviera!
1 comment
  1. Dian

    5 stars
    Took me a while to find nutritional yeast, but this was amazing! Thanks

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