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Everyone needs a simple go-to tofu scramble recipe. This recipe is quick, easy, and a perfect addition to any breakfast or brunch. I like to use this recipe for my weekly meal prepping since 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.
Check out some of my favorite breakfast recipes
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. 🙂
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- 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.
*Tofu: For best results, I recommend using extra firm tofu for a chewier consistency that more closely resembles scrambled eggs.
**Black Salt: Black salt, also known as kala namak, gives this recipe a slightly egg-like sulfuric taste and smell. If you don’t have black salt, you can use regular table salt as a substitute.
***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. You can also substitute full-fat coconut milk in place of the cashew cream if you prefer.
Want more breakfast recipes? Check out my Vegan Double Chocolate Muffins recipe!