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A plate of vegan tofu scramble topped with fresh basil leaves, halved cherry tomatoes, and chopped green onions, served on a matte gray plate with a fork. In the background, there’s a glass of orange juice, whole cherry tomatoes, and sliced avocado on a wooden cutting board, all set on a rustic wooden table.

Savory Tofu Scramble with Garlic, Onions, and Black Salt

Servings 4 people
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • 1 Large non-stick skillet or cast-iron pan
  • 1 Spatula or wooden spoon
  • Measuring spoons
  • Measuring cups
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Small bowl (for mixing spices)
  • Paper towels or clean kitchen towel
  • 1 Tofu press
  • 1 Heavy skillet (for pressing tofu if no press available)

Ingredients

  • 1 block 14 oz firm tofu
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper chopped
  • 2 cups fresh spinach
  • 3 tbsp nutritional yeast
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon black salt Kala namak
  • ¼ teaspoon black pepper
  • Salt to taste
  • ¼ cup fresh chives or green onions chopped (for garnish)

Instructions

  • Begin by pressing your tofu for 15-20 minutes to remove excess moisture—either use a tofu press or wrap in paper towels and place under a heavy skillet.
    Block of tofu wrapped in paper towel and pressed in a cast iron skillet on a marble countertop, ready for a vegan tofu scramble.
  • While the tofu drains, heat olive oil in a large non-stick skillet over medium heat.
    Heating olive oil in a cast iron skillet on a gas stove, prepping the pan for vegan tofu scramble or sautéed vegetables.
  • Add the diced onion and cook for 2-3 minutes until it begins to soften and turn translucent.
  • Add the chopped bell pepper and continue sautéing for another 3-4 minutes until vegetables have softened but still maintain a slight crunch.
    Sautéed colorful bell peppers and onions in a cast iron skillet, seasoned and stirred with a wooden spoon for a vegan breakfast hash or tofu scramble.
  • Crumble the pressed tofu into the pan with your hands, creating varying bite-sized pieces that resemble scrambled eggs—some larger chunks mixed with smaller crumbles.
    Adding cubed tofu to a skillet of sautéed bell peppers and onions for a hearty vegan tofu scramble.
  • Add the nutritional yeast, turmeric, garlic powder, black salt, and black pepper, stirring gently to coat the tofu evenly with the seasonings.
    Sprinkling turmeric over tofu cubes, bell peppers, onions, and herbs in a cast iron skillet to season a vegan tofu scramble.
  • Cook for 8-10 minutes, stirring occasionally until the tofu is heated through and slightly browned at the edges.
  • In the final 2 minutes of cooking, fold in the fresh spinach and cook just until wilted.
    Adding fresh spinach to a skillet of cooked tofu scramble with turmeric, bell peppers, and onions for a healthy vegan breakfast.
  • Taste and adjust seasonings as needed, adding more black salt for egginess or nutritional yeast for cheesiness.
  • Serve hot, garnished with fresh chives or green onions.
    A plate of vegan tofu scramble topped with fresh basil leaves, halved cherry tomatoes, and chopped green onions, served on a matte gray plate with a fork. In the background, there’s a glass of orange juice, whole cherry tomatoes, and sliced avocado on a wooden cutting board, all set on a rustic wooden table.

Notes

Expert Tips 
  • Press the tofu well to remove excess moisture for the best texture—this ensures it will absorb flavors better.
  • For varying texture that more closely mimics eggs, process one-third of the tofu in a food processor until smooth before adding to the pan.
  • Don't skip black salt (kala namak) as it provides the distinctive egg-like sulfur flavor that makes tofu scramble authentic.
  • Monitor your heat—keep it at medium to prevent moisture from evaporating too quickly.
  • Allow the edges to crisp slightly before stirring for textural contrast.
  • Don't overcrowd the pan or you'll end up steaming rather than sautéing the tofu.
  • A splash of fresh lemon juice added at the end brightens all the flavors.
 
Elevate This Dish
Transform this classic tofu scramble into something extraordinary with these professional techniques:
 
Marinated Tofu Variation
Marinate your crumbled tofu in a mixture of vegetable broth, tamari, and a splash of apple cider vinegar for 30 minutes before cooking. This extra step infuses deeper flavor and improved texture that elevates the entire dish.
 
Mediterranean Scramble
Add chopped sun-dried tomatoes, Kalamata olives, and dried oregano during cooking, then finish with fresh basil and a sprinkle of dairy-free feta for a Mediterranean-inspired breakfast that brings the flavors of southern Europe to your morning routine.
 
Breakfast Burrito Filling
Use the tofu scramble as a protein-packed filling for breakfast burritos by wrapping in a warm tortilla with avocado slices, salsa, and vegan cheese for a portable breakfast that will keep you satisfied until lunch.
 
Serving & Pairing
This versatile tofu scramble works beautifully for breakfast, brunch, or breakfast-for-dinner occasions.
 
Serving Suggestions
  • Serve alongside avocado toast on whole grain bread for a complete protein-rich breakfast
  • Wrap in a warm tortilla with salsa and vegan cheese for a breakfast burrito
  • Pair with roasted breakfast potatoes and fresh fruit for a hearty weekend brunch
  • Present in small cast iron skillets topped with microgreens and a sprinkle of smoked paprika for a restaurant-worthy presentation
  • Serve as part of a complete plant-based breakfast board with roasted potatoes, fresh fruit, and tempeh bacon
 
Beverage Pairings
  • Fresh-pressed orange juice
  • Hot coffee with a splash of oat milk
  • Turmeric latte for complementary flavors
  • Mimosa for weekend brunches
 
Storage & Leftovers
This tofu scramble keeps well and can be repurposed for quick meals over several days if stored properly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • When reheating, add a tablespoon of water to prevent drying, and gently warm in a covered skillet over low heat
  • This scramble also freezes surprisingly well—portion into freezer-safe containers and thaw overnight in the refrigerator before reheating
  • Repurpose leftovers in a wrap, grain bowl, or stuffed in a baked sweet potato for a quick weekday meal
 
Nutrition Information
  • Calories: 180 per serving
  • Protein: 12g per serving
  • Fiber: 3g per serving
  • Fat: 10g per serving (primarily from olive oil and tofu)
  • Carbohydrates: 8g per serving
  • Iron: 15% DV per serving
  • Calcium: 20% DV per serving
 
This tofu scramble is an excellent source of complete plant protein, providing essential amino acids along with iron and calcium from the tofu. For a lower-fat version, use water or vegetable broth for sautéing instead of oil. Boost the protein content by adding ¼ cup hemp seeds just before serving, or increase fiber by incorporating ½ cup cooked quinoa into the finished scramble. For added nutrients, experiment with additional vegetables like mushrooms, zucchini, or cherry tomatoes.
Calories: 180kcal
Cost: $10
Course: Breakfast, Side Dish
Cuisine: Chinese, Japanese
Keyword: Dairy-free breakfast ideas, Easy tofu recipes, Egg-free breakfast, High-protein vegan breakfast, Nutritional yeast recipes, Plant-based protein breakfast, Quick & Easy, Scrambled tofu technique, Turmeric tofu recipe, Vegan tofu scramble