Tofu scramble with tomatoes and chives

Published: January 31, 2019 · Modified: January 31, 2019 Of Theirs · This post may contain affiliate links · 45 comments

This vegan tofu scramble with tomatoes and chives is the perfect weekend breakfast! It’s super delicious, easy to make, and a great vegan alternative to scrambled eggs. And it’s pretty healthy too!

I know many people who say breakfast is their favorite meal of the day. I’m probably more of a dinner person, but I really enjoy having a long, relaxed breakfast on the weekend. And this tofu scramble is one of my favorite breakfast recipes!

The ingredient list for this tofu scramble is pretty short. Except for the kala namak, you should find all the ingredients in any regular supermarket.

You need:

• firm tofu
• Red onion
• turmeric
• soy/cooking cream or almond butter
• I am willow
• kala namak (Himalayan black salt)
• black pepper
• a large tomato
• fresh chives

As always, you can find the full ingredient list and detailed recipe instructions at the end of this post.

What is Kala Namak?

The secret ingredient to this tofu scramble is kala namakAlso known as Himalayan black salt. It is a type of rock salt mainly used in South Asian savory dishes. It has a very strong eggy smell, mainly due to its sulfur content.

When I first used it, I was so surprised that salt could actually smell as strong as eggs. And when I say this, I really mean it! However, the smell of the egg diminishes a bit as you cook it further.

Best of all, it not only smells like eggs, but it also mimics the taste of scrambled eggs, making it the perfect ingredient for scrambled tofu. So, if you’re looking for a way to make scrambled tofu look like eggs, kala namak is the key!

What makes scrambled tofu yellow?

Of course we want our tofu scrambled to not only taste like scrambled eggs, but also taste like scrambled eggs. For the yellow color I used turmeric, which works wonders.

STEP 1: Use a fork or your hands to crumble the tofu into small pieces. In a medium skillet, heat the olive oil over medium heat. Cook the tofu for 1 minute, then stir in the red onion.

STEP 2: Cook for another 2 minutes before adding the turmeric. Add the water and season with soy sauce, kala namak and black pepper.

STEP 3: Cut the tomato into small pieces and add it to the scrambled tofu. Sprinkle with the chives. Enjoy!

Tofu Scramble – Recipe Notes:

• I used firm tofu for my tofu scramble. I know of other tofu scramble recipes that call for silken tofu. But I like to have some texture, and by adding water and soy cream (or almond butter), you get a very egg-like texture.
• I usually use soy cream, also called soy cooking, for my tofu scramble. If you can’t find it, you can substitute it with almond or cashew butter. It’s very important to the texture of this recipe, so don’t leave it out.
• You can easily customize the recipe with extra vegetables and spices. I also like to add spinach, kale, red peppers and mushrooms. Sometimes I also add a little grated vegan cheese.
• You can serve tofu scrambled on toast, bagels, hash browns, or even wrap it in a tortilla for a breakfast burrito.

What Vegetables To Add To Your Tofu Scrambled:

I love adding greens to my tofu scramble to give it a little more flavor and make it even healthier. Here are some of my favorite vegetables:

• tomatoes
• spinach
• cabbage
• bell pepper (red and green)
• mushrooms
• green onions

What To Eat With Tofu Scrambled:

There are many ways to enjoy this vegan tofu scramble. Here are some ideas what you could eat it with:

• toasted bread
• bagel
• vegan bacon
• sauce
• hash brown
• bean stew
• vegan sausages or chorizo
• or wrap it in a tortilla for a breakfast burrito

How long does scrambled tofu last in the refrigerator?

Stored in an airtight container in the refrigerator, scrambled tofu will last for about 3-5 days.

Can you reheat scrambled tofu?

Yes, you can easily reheat this tofu scramble if you have some leftover. Just heat it up in a small pan on the stove. Add a little water and maybe a little more almond or cashew butter if it gets too dry. Also be sure to season it again.

You can also add some fresh vegetables if you want to make them a more filling meal.

More delicious vegan breakfast recipes:

LOVE TO HEAR FROM YOU GUYS!

Tofu tart

This tofu scrambled with tomatoes and chives is perfect for long weekend breakfasts. Kala Namak is the secret ingredient, which makes it taste like eggs!

Press Pin Evaluate

Course: Breakfast

Kitchen: American

Preparation time: 5 min

Time to cook: 5 min

Total time: 10 min

Portions: 2 people

Calories: 181kcal

Instructions

• Use a fork or your hands to crumble the tofu into small pieces. In a medium skillet, heat the olive oil over medium heat. Cook the tofu for 1 minute, then stir in the red onion.

• Cook for another 2 minutes before adding the turmeric. Add the water and season with soy sauce, kala namak and black pepper.

• Cut the tomato into small pieces and add it to the scrambled tofu. Sprinkle with the chives.

Notes

• I used firm tofu for my tofu scramble. I know of other tofu scramble recipes that call for silken tofu. But I like to have some texture, and by adding water and soy cream (or almond butter), you get a very egg-like texture.
• I usually use soy cream, also called soy cooking, for my tofu scramble. If you can’t find it, you can simply substitute almond or cashew butter for it. It’s very important to the texture of this recipe, so don’t leave it out.
• You can easily customize the recipe with extra vegetables and spices. I also like to add spinach, kale, red peppers and mushrooms. Sometimes I also add a little grated vegan cheese.
• You can serve tofu scrambled on toast, bagels, hash browns, or even wrap it in a tortilla for a breakfast burrito.
• Stored in an airtight container in the refrigerator, scrambled tofu will last for about 3-5 days.
• You can easily reheat this tofu scramble if you have leftovers. Just heat it up in a small pan on the stove. Add a little water and maybe a little more almond or cashew butter if it gets too dry.

Nutrition

Calories: 181kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated fats: 1g | Sodium: 179mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760UI | C vitamin: 14.5mg | Soccer: 139mg | Iron: 1.9mg

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