Easy Vegan Tofu Scramble

"You are going to love this vegan version of scrambled eggs - all the flavor & texture - but without the unhealthy cholesterol. Plus, it's packed with protein and is super quick & easy to prepare. What a great way to start the day!"
-- @thecarrotunderground
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2-3

Recipe Card


  • 14 ounces package medium or firm tofu
  • 1/2 cups room temperature water
  • 1/2 teaspoons finely ground Himalayan Black Salt - Kala Namak
  • 1/4 teaspoons finely ground turmeric
  • 1/8 teaspoon finely ground cumin
  • 3 tablespoons extra virgin olive oil


  • Step 1

    Thoroughly drain the water from the package of tofu. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1"- 2" thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).

  • Step 2

    Place the drained tofu in a bowl and break it up with a fork.

  • Step 3

    Heat olive oil in a skillet over med-high heat.

  • Step 4

    Add tofu to pan and turn with a flat spatula.

  • Step 5

    In a measuring cup, combine water, Kala Namak, turmeric and cumin. Pour over tofu while cooking, turn heat to medium.

  • Step 6

    Continue occasionally turning the tofu while liquid cooks. Once all the liquid is fully absorbed, the tofu is ready to serve.

  • Step 7

    Garnish scramble with tomato, avocado, vegan cheese...whatever you have on hand! Other yummy add-ons include: Artichoke hearts Zucchini, spinach, mushrooms (fresh or sauteed) Sliced olives Onions Cilantro Chives Salsas & hot sauces Just have fun with it & have a good morning!

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