This post may contain affiliate links. Please see the policies page for more information.
If you want to know which cooking equipment and ingredients I use, then shop my kitchen items!
Everyone needs a basic go-to tofu scramble recipe. This recipe is quick, easy, and a perfect addition to any breakfast. I like to use this recipe for my weekly meal prepping since it’s so simple and it takes a short amount of time to make.
Another perk to having a staple tofu scramble recipe is that you can change it up every time depending on your preference. Sometimes I like to add vegetables or different seasonings like paprika or cayenne pepper to mix it up a bit.
Using Black Salt (Kala Namak) in Tofu Scramble
Black salt (kala namak) is a salt or spice that you can often find in multi-cultural or Indian foods stores. This ingredient is key to giving tofu scramble the egg-like taste and smell. Whenever possible, you should try to find this ingredient at your local multi-cultural or Indian food stores because you can often find it in large quantities or in bulk for very cheap. You can also order black salt on Amazon if you can’t find any in stores near you.
I keep a big bag of this stuff in my cupboard and use it in various recipes. Below are a few other recipes that I’ve used black salt in:
It’s important for any beginner or advanced home cook to have staple recipes that are simple and delicious. This recipe is truly one of my favorites because it meets both of these criteria. I hope you make and enjoy this recipe and consider adding it to your weekly breakfast routine as well. 🙂
Products for this recipe (Sold through Amazon)Print
- Crumble tofu into a large, non-stick skillet or saute pan over medium-high heat.
- Add water, nutritional yeast, and turmeric to the pan and mix well.
- Simmer tofu until about half of the water has evaporated then reduce heat to medium and add in cashew cream, salt, black pepper, and black salt.
- Continue to stir tofu scramble until the majority of the liquid is gone and the scramble has thickened.
- Turn off the heat and fold in chives. Add any more salt and/or pepper if desired. Serve as desired.
*Cashew Cream: To make cashew cream add 1 cup of cashews and 1 cup of water to a high speed blender and blend into a smooth cream-like consistency. Store the remainder of the unused cashew cream in the fridge for up to one week.
Substitutions: You can substitute full-fat coconut milk in place of the cashew cream. I have tested this recipe with full-fat coconut milk and it works, but it doesn’t have the same creamy, thick taste or texture as cashew cream. For this reason, I prefer to use cashew cream whenever possible. If you plan to use full-fat coconut milk as a substitute, I recommend this brand of coconut milk from Amazon.
Want more breakfast recipes? Check out my Vegan Double Chocolate Muffins recipe!