Tofu scramble has a creamy and soft texture and a flavor that resembles scrambled eggs. It is quick and easy to make and can be used in various ways. It is also packed with plant-based protein (15g per serving!). Furthermore, it is made in one pan, which saves you time on cleaning. Additionally, it has the same texture as real scrambled eggs. This is achieved by using firm tofu and a creamy sauce. Most tofu scrambles only use tofu, but if you want the consistency of scrambled eggs cooked with butter and sometimes milk or cream, you need to add some plant-based fat. In this recipe, the sauce contains tahini and full-fat oat milk, which gives the tofu a decadent consistency similar to real scrambled eggs.

Moreover, this recipe is versatile and can be customized to your liking. Swap out the seasonings for an Indian or Mexican spice mix; add hot sauce or vegetables to make it your own. This plant-based protein-packed dish is perfect for breakfast burritos, tacos, or bowls, but can also be enjoyed for lunch or dinner.

The following ingredients are incorporated:
Firm tofu, which has a similar texture to scrambled eggs. When pan-fried, it becomes golden on the outside and soft on the inside. If you can’t find firm tofu, you can use extra firm tofu instead. It has even less water content, so make sure to press it for about 5 minutes to avoid a rubbery texture. If you prefer a softer scramble, you can use soft tofu but not silken tofu.
Kala namak, also known as Indian black salt or Himalayan black salt, helps achieve a realistic flavor in the tofu scramble. It is a volcanic salt that deepens and enhances the taste with eggy and umami-rich flavors. Although it has a sulfur smell, it disappears after cooking. You can find it at South Asian grocery stores. If you don’t have kala namak, you can use kosher salt or sea salt as a substitute, although the eggy flavor will be missing.
Scramble seasonings, which include a mix of ground turmeric, garlic powder, onion powder, paprika, and crushed chipotle chilies, enhance the taste of scrambled tofu. Turmeric and paprika are particularly important for achieving the desired yellow color, similar to eggs. If you prefer less spice, you can exclude the chipotle chile flakes.
Tahini and dairy-free milk create a creamy and rich sauce for the tofu. This combination gives the tofu a texture similar to scrambled eggs. You could use oat milk, but if you don’t have oat milk, soy milk or cashew milk can be used as substitutes.
Black pepper is not only used for its flavor but also because the compound piperine in black pepper helps our bodies absorb the beneficial properties of turmeric, such as its anti-inflammatory and antibacterial effects.

Tips for a delicious tofu scramble
To ensure the best results, avoid overcrowding the pan. Use a large non-stick pan (30,5 cm) to allow enough space for frying the tofu and achieving a beautiful golden crust. If you don’t have a 30,5 cm pan, divide the tofu in half and cook it in two batches.
For nicely browned tofu, avoid constant stirring. Let the tofu chunks cook undisturbed for 1 to 2 minutes before lightly stirring them for the remaining cooking time.
Don’t forget to include Kala Namak. This ingredient is a game changer for tofu scramble. Once you try it, you won’t go back to making it the same way again. Although the eggy sauce already contains ½ teaspoon of kala namak, its potency diminishes as it cooks. To enhance the flavor, add a couple of dashes of kala namak on top right before serving.
Feel free to add vegetables to your tofu scramble. Before frying the tofu, sauté a handful of veggies in the pan and set them aside. Cooking the tofu and veggies together in the pan will overcrowd it and result in steamed tofu instead of fried. Alternatively, for a quick option, after adding the eggy sauce, fold in a couple of handfuls of finely chopped baby spinach or baby kale. They will wilt quickly and add great flavor to the dish.

How do I store the tofu scramble?
Store the scrambled tofu in a sealed container and refrigerate for a maximum of 5 days.

Recipe
The preparation time for this dish is approximately 15 minutes, and the cooking time is around 10 minutes. It is suitable for serving 3 to 4 individuals.

Ingredients:
400 or 454-gram block of firm tofu,
0,25 teaspoon ground turmeric,
0,5 teaspoon garlic powder,
0,5 teaspoon onion powder,
0,25 teaspoon paprika,
0.5 teaspoon chipotle chile flakes (crushed chipotle chilies),
0.5 teaspoon kala namak (AKA Indian black salt), plus more to finish,
Freshly cracked black pepper,
1 generous tablespoon of tahini,
2 tablespoons nutritional yeast,
120 mL of full-fat oat milk (or other creamy plant milk),
1 tablespoon olive oil or cooking oil of choice,
Sea salt or kosher salt to taste.

Instruction:
Drain the tofu by placing it on a cutting board lined with paper towels or a dish towel. Apply pressure using a heavy cookbook or a plate weighed down by cans of beans for 15 minutes.
Prepare the eggy sauce by whisking together turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast and gradually adding milk until a smooth sauce is formed.
Crumble the pressed tofu into medium-sized chunks using your hands.
Heat a large nonstick frying pan with oil over medium-high heat. Once the oil is hot, add the tofu and fry until lightly browned, stirring occasionally. Use a spatula to break up any large chunks without making them too fine.
Add the eggy sauce to the pan and fold it in, ensuring each piece of tofu is coated. Continue frying until you achieve the desired texture and consistency.
For a drier scramble, cook for a few minutes. For a wetter scramble, cook for 30–60 seconds. Finish the scramble by adding a few shakes of Kala Namak. Taste and adjust the seasoning with a pinch of kosher salt or sea salt if necessary. Reheat any leftovers in a frying pan or microwave.

Sources:
https://rainbowplantlife.com/eggy-tofu-scramble/