Easy and versatile Tofu scramble seasoning Recipe! Use it in scrambles, frittata, quiche and more. The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret egg seasoning. Gluten-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Breakfast, dinner, lunch
  • Cuisine: American, Indian

Ingredients

For the scramble seasoning:

  • 2 to 3 tablespoons nutritional yeast
  • 2 teaspoons Kala namak, which is Indian sulphur black salt, (use 1 teaspoon for less salty/less strong flavor (brands vary))
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika

For the tofu scramble:

  • 1 teaspoon oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onion (keep the green parts of the onion for garnish)
  • 1/4-1/2 cup veggies of choice
  • 15 ounce pack of firm tofu divided
  • 1/4 - 1/2 cup water (or use unsweetened non dairy milk for creamier)
  • 1 tablespoons scramble seasoning from above plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • green onion or cilantro for garnish

Method

  1. Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.
  2. To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.
  3. Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add 2 teaspoons seasoning and a 1/4 cup of water and blend until smooth.
  4. You might need more water. Add 1-2 tablespoons at a time and blend until it's super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix. (Add a tablespoon cashews or cashew butter or yogurt or tahini for extra creaminess, blend until smooth)
  5. Then add this creamy mixture to the skillet then mix well.
  6. When it's just about to boil, add the crumbled up rest of the block of the tofu and mix well.
  7. Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat
  8. To serve, sprinkle scramble seasoning, salt, black pepper, green onions, all over the scramble and then serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.