Tofu Scramble

When it comes to protein-packed vegan breakfast foods, tofu scramble is a star. Bean curd alone is a great source of nutrients, and when it’s paired up with veggies—like the mushrooms and bell peppers in this scramble—it’s even better.

The trick to making tofu scramble taste more like its eggy counterpart is a special Indian salt called kala namak. Its sulfurous aroma comes from trace minerals and lends a strong presence to anything it touches. Used in small amounts, it gives vegan “egg” dishes a hint of umami. However, you can also make this dish with plain salt.

Tofu Scramble Ingredients

SARAH TRAMONTE FOR TASTE OF HOME

• Extra virgin olive oil: This healthy meal deserves a healthy fat, so reach for your bottle of extra virgin olive oil. Recently, we’ve been loving the Graza brand that sells Spanish olive oil in squeeze bottles.
• Mushrooms: Many types of mushrooms would work well in a tofu scramble recipe; oyster, shiitake and crimini mushrooms are all great choices.
• Bell pepper: Colorful bell peppers are a nice sweet addition to this primarily savory dish. Red, yellow or orange peppers are equally great. Green pepper isn’t as sweet, so it won’t mesh as well with the other ingredients in this dish.
• Aromatic vegetables: Onions and garlic amp up the nutritional content and the flavor of any dish that includes them. While onion is the first ingredient to hit the pan, garlic is added later to prevent it from scorching.
• Basic seasonings: Because black salt and nutritional yeast are so flavorful, you don’t need much else to make this dish sing. Salt, black pepper, celery seeds and paprika will do the trick, but if you like spicy scrambles, you could also add some chili flakes.
• Nutritional yeast: Unlike the yeast you use for baking, nutritional yeast is a flaky, already-fermented product used to add a savory flavor to food.
• Kala namak (Indian black salt): Although it’s sometimes referred to as black salt, kala namak can range from a pinkish color to a dark purple. It is processed with heat to produce the chemical reactions that give it its unusual color and aroma.
• Firm tofu: As with many of our tofu recipes, this one is pretty flexible. Both firm and extra firm tofus will retain their shape when stir-fried, but silken and soft tofus will break down and look more like eggy curds.
• Rice wine vinegar: Using a combination of water and vinegar to deglaze the pan gives the tofu scramble a last-minute flavor boost. Rice wine vinegar has a relatively neutral taste that works well in this dish.

Directions

Step 1: Saute the veggies

SARAH TRAMONTE FOR TASTE OF HOME

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the mushrooms, bell pepper, onion and salt and cook, stirring constantly, until the vegetables have softened and are beginning to brown, about 10 minutes.

Editor’s Tip: A 9- or 10-inch skillet will work fine, here, but the cooking might take a touch longer. A 12-inch skillet is best!

Step 2: Whisk up a spice blend

Meanwhile, in a small bowl, combine the nutritional yeast, paprika, celery seeds, black salt and black pepper.

Step 3: Make the scramble

SARAH TRAMONTE FOR TASTE OF HOME

Add the tofu to the pan. Stir in the garlic and 1 tablespoonful of the spice blend. Cook until the tofu has softened and is hot, around three to four minutes, breaking it up into smaller bits as it cooks. Add vinegar and water and mix, scraping up any browned bits from the pan. Serve it sprinkled with some of the remaining spice blend as desired.

SARAH TRAMONTE FOR TASTE OF HOME

Tofu Scramble Variations

• Change the veggies: Instead of mushrooms, onions and peppers, you could make this scrambled tofu recipe with any other vegetables you desire. Zucchini or yellow squash would be a great addition to your scramble, and so would brassicas like cabbage, kale or broccoli.
• Use plain, smoked or seasoned salt: Don’t like the sulfurous aroma of kala namak? Substitute regular salt, smoked salt or your own homemade seasoned salt for the kala namak.
• Add beans: Home-cooked or canned beans make a great addition to a tofu scram. Black beans are always a great bet, but pinto beans or any sort of white bean would be great, too.

How to Store Tofu Scramble

Scoop leftover tofu scramble into a container with a tight-fitting lid and store it in the refrigerator. I like to use canning jars or glass containers with snap-on lids.

How long does a tofu scramble last?

Tofu scramble is best eaten within a day or two, but is safe in the refrigerator for up to four days.

How do you reheat a tofu scramble?

Reheat tofu scramble in a skillet over medium-low heat. Add a little oil and once it’s hot, scrape in the leftover scramble. Cook, stirring occasionally, until heated through. Add liquid, if needed, to prevent it from drying out.

Tofu Scramble Tips

SARAH TRAMONTE FOR TASTE OF HOME

What can you serve with a tofu scramble?

Starchy breakfast or brunch favorites, such as the vegan version of these grits, are great alongside this dish. If you’re not vegan, crispy potato pancakes would be a delicious partner for scrambled tofu. If you want something sweet as a follow-up, a loaded quinoa breakfast bowl or vegan banana bread would fit the bill.

Where can you find kala namak?

If there’s a South Asian grocery store where you live, it’s likely that they carry black salt. If not, it can sometimes be found at gourmet or specialty grocery stores, or it can always be sourced from online spice shops or retailers.