Introduction
This tofu veggie scramble is a vibrant, protein-packed breakfast that captures the comforting essence of scrambled eggs without any dairy. You’ll love how the turmeric and kala namak give it that classic golden color and savory, eggy flavor. It’s a quick, one-pan meal that’s endlessly customizable with whatever fresh vegetables you have on hand.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil (or water)
- 1/2 yellow onion (diced)
- 1 clove garlic (minced)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon kala namak (black salt) (optional)
- 1/2 cup halved cherry tomatoes
- 1 1/2 cups sliced mushrooms
- 16-19 ounces regular or soft tofu (drained and pressed (NOT silken tofu!))
Instructions
- Drain the tofu and press it firmly between clean kitchen towels or paper towels to remove excess water. Use your hands to crumble it into a bowl, creating pieces resembling scrambled eggs.
- In a large non-stick skillet, heat the olive oil (or water for oil-free) over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the minced garlic, sliced mushrooms, and halved cherry tomatoes to the skillet. Cook for another 5-7 minutes, until the mushrooms have released their moisture and the tomatoes begin to soften.
- Push the veggies to one side of the pan. To the empty space, add the dry mustard, turmeric, salt, smoked paprika, cumin, and black pepper. Let the spices toast in the oil for about 30 seconds until fragrant, then stir them into the vegetables.
- Add the crumbled tofu to the skillet. Gently fold and stir everything together until the tofu is evenly coated with the spice mixture and heated through, about 4-5 minutes.
- Remove the skillet from heat. If using, sprinkle the kala namak (black salt) over the scramble and give it one final gentle stir. Taste and adjust seasoning if needed. Serve immediately.
Variations
- Spicy Scramble: Add a pinch of red pepper flakes or a dash of hot sauce with the other spices.
- Herb-Infused: Stir in a handful of fresh chopped chives, parsley, or dill right before serving.
- Cheesy Twist: For a melty, cheesy flavor, stir in 1-2 tablespoons of nutritional yeast along with the spices.
- Breakfast Burrito: Spoon the scramble into a large tortilla, add some salsa or avocado, and roll it up for a hearty, portable meal.
Tips for Success
- Press Well: Taking the time to press the tofu thoroughly is key. This removes excess water, allowing the tofu to better absorb the seasonings and achieve a satisfying texture, rather than being mushy.
- Toast the Spices: Briefly toasting the dried spices in the pan before adding the tofu awakens their flavors and distributes them more evenly throughout the dish.
- Don’t Over-Stir: Once the tofu is added, use a folding motion rather than vigorously stirring. This helps maintain some texture and prevents it from becoming pasty.
- Add Salt Last: If using kala namak, add it right at the end. Its distinctive sulfurous (eggy) aroma is volatile and can dissipate if cooked too long.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium-low heat with a tiny splash of water or oil, or microwave in 30-second intervals, stirring in between, until heated through.
FAQ
Can I use firm tofu instead of regular/soft?
Yes, firm tofu works well and will yield a drier, chunkier scramble. Just be sure to press it well. Avoid extra-firm, as it can become too dry and crumbly.
What does kala namak do, and where can I find it?
Kala namak, or black salt, has a high sulfur content that gives it a distinctive savory, egg-like flavor. It’s optional but highly recommended for authenticity. Find it in South Asian grocery stores or online.
My scramble is too wet. What happened?
This is usually due to insufficiently pressed tofu or crowding the pan with vegetables that release a lot of water (like very juicy tomatoes). Ensure you press the tofu well and cook the veggies until their moisture evaporates before adding the tofu.
Can I make this oil-free?
Absolutely. Simply use water or vegetable broth to sauté the onions and vegetables, adding a splash more as needed to prevent sticking.
Is this recipe freezer-friendly?
It’s not recommended to freeze this scramble. Tofu changes texture when frozen and thawed, becoming very spongy and watery, which would ruin the dish’s consistency.
Can I prep the vegetables ahead of time?
Yes, you can dice the onion, mince the garlic, and slice the mushrooms a day in advance. Store them in separate airtight containers in the refrigerator to streamline your morning cooking.
