My super silky, soft-cooked tofu scramble with a gentle folded egg style texture and deliciously versatile flavour.
This might just be the best vegan tofu scramble – it's inspired by soft-cooked eggs and I promise you, it's so so damn delicious!
Look, I love vegetables so much, but if you put them in my tofu scramble I'm gonna cry. Not like a little silent tear, I mean like a kid on My Super Sweet Sixteen who didn't get the right convertible for her birthday. The kind of cry that will ruin your day as well as mine.
This tofu scramble is the solution because it's like 90% tofu or something! No dilly dallying with peppers and mushrooms and all that stuff. Just straight up scramble, like grandma used to make (except with no eggs obvs)!
Why is this tofu scramble so damn good?
I developed this recipe because it’s the perfect topping for a slice of toast with lashings of marmite (go hard or go home!). The key to the eggy flavour is the combination of nutritional yeast and Kala Namak (or black salt).
Kala Namak is an Indian ingredient which has a kind of jarring sulphurous smell. I know, doesn't sound appealing to the uninitiated, but when used sparingly it's so magical. It's used a lot in traditional and South East Asian cooking - even sometimes in refreshing summer drinks! You can grab it from any good international supermarket or online.
The other key ingredient in my tofu scramble is the rice flour (aka rice starch). When it cooks, it behaves very similarly to egg whites, so when added to the mix it works perfectly! Serve with a sprinkle of salt and some chopped spring onions and hey presto!
But remember, if you don't cook your rice starch well enough, the texture of the tofu scramble will be gritty instead of silky smooth. That's why it's a good idea to cook until you think your tofu scramble is thick enough, then give it a taste to see what the mouth-feel is like. If it's gritty or powdery, cook a little longer.
How do I make tofu scramble?
As always, the FULL RECIPE for my tofu scramble is at the bottom of the page – if you're a skipper and want to rush through life just bouncing from one hedonistic desire to the next, then please feel free to scroll right down there! I love you and your energy - go, be free!
Alternatively, if you enjoy our chats and want to talk through the process a bit, keep reading!!
1. Shave your tofu!
No, put down that gillette razor! I don't mean SHAVE your tofu, I mean slice it very very thinly! I like to use a mandolin for this but if you don't have one, don't fret! you can just use your SHARPEST knife and slice the tofu very thinly.
The aim is to give our scramble some texture besides crumbly boring tofu! When shaved, the tofu folds and becomes soft, much like cooked eggs, making thew whole experience more realistically eggy!
2. Fry your tofu!
I like to fry my shaved tofu in vegan butter because I find it gives everything a much more eggy vibe and transforms the shaved tofu into something a little more flavoursome! I love to use Naturli block because it also browns when it cooks and has a super convincing buttery flavour.
You don't need to brown your tofu at any stage in this recipe, above all you just cook it so it's heated through.
3. Add your blended ingredients
Here's where things get fun and flavoursome! We blend together a mixture of flavours, silken tofu and rice starch/rice flour to make a liquid blend. On its own this mixture won't cook into a chunky scramble (that's why we have the shaved tofu) but it brings a gorgeously silky, glossy texture to the final dish.
There are a bunch of different kinds of silken tofu. For this recipe I'd recommend using medium firm texture.
4. Cook through and serve!
That's sort of the end of the process! All you need to do now is cook through the sauce to make sure it thickens. It's a good idea to make sure the rice starch/rice flour is fully cooked by giving the sauce a little taste. It shouldn't be granular or chalky, but smooth and glossy. If the tofu scramble sauce thickens too much and everything looks a bit dry, just add a splash of water and stir well.
What can I serve with my tofu scramble?!
You're the proud owner of a perfect tofu scramble! Now what?? I'd recommend sticking on the toasted and getting a full breakfast ready! For me, a full vegan breakfast needs vegan bacon, which is smoky and crispy but meaty at the same time. You can also throw in some french toast if you like, vegan of course!
And I know this isn't typical breakfast food, but how about a slice of toasted banana bread for dessert?! I won't tell anyone if you don't!
And that's it! The vegan tofu scramble you've been begging for! I really hope you enjoy adding this to your breakfast repertoire and impressing all your friends with the true versatility of *drum roll* TOFUUUU!
As always, it helps me MASSIVELY if you can rate and review this recipe below. This blog only exists because people like you actually use it and cook these recipes, so it would mean a massive amount to me if you could let others know that you rate this recipe or that you’re just excited to make it!
Alternatively, take a picture and pop it on instagram! Be sure to tag me though – I can’t wait to see how you use this recipe!
- 280 g extra firm tofu (drained)
- 1 tablespoon vegan butter
- 130 g silken tofu
- 4 tablespoon soy milk (unflavoured and unsweetened)
- 50 ml water
- 1 tablespoon nutritional yeast
- 1.5 teaspoon rice flour (aka rice starch)
- ⅛ teaspoon turmeric powder
- ¼ teaspoon paprika (sweet, not smoked)
- ½ teaspoon dijon mustard (or ¼ teaspoon mustard powder)
- ¼ teaspoon garlic powder
- ¼ teaspoon black salt (kala namak)
- Pinch freshly ground black pepper
- ¼ teaspoon onion powder
- Small bunch of chives (finely chopped)
- Using a mandolin, shave the tofu into roughly ¼cm strips. Set aside. Place a medium frying pan over medium heat and add the vegan butter.280 g extra firm tofu, 1 tablespoon vegan butter
- Put the remaining ingredients except for the chives into a blender and blend until very smooth. Set aside.130 g silken tofu, 4 tablespoon soy milk, 50 ml water, 1 tablespoon nutritional yeast, 1.5 teaspoon rice flour, ⅛ teaspoon turmeric powder, ¼ teaspoon paprika, ½ teaspoon dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon black salt, Pinch freshly ground black pepper, ¼ teaspoon onion powder
- Once the vegan butter is melted, add the shaved extra firm tofu and fry for 2 minutes, carefully stirring with a silicone spatula. Try not to break the tofu up too much, to maintain the folded texture of the tofu.
- Reduce the heat to low and add the blended ingredients. Stirring constantly and gently, cook the scramble for a further 3-5 minutes or until the firm tofu is coated and glossy. If the sauce seems too thick, add an extra 20ml of water and stir through.
- Remove the tofu scramble from the heat and sprinkle with the chives and some more freshly ground pepper before serving.Small bunch of chives
- Serve on toast with grilled tomatoes or your favourite other breakfast items.
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