The BEST Tofu Scramble Recipe! (2024)

There are so many vegan scramble recipes out there, but what makes this one of the best tofu scrambles is the addition of tahini for creaminess, soy sauce for umami, and black salt for that eggy flavor. Throw in some shiitake and shallots, and you’ve got a fantastic plate for your next breakfast!

Like every other vegan across the planet, I’m a sucker for a good tofu breakfast scramble. Scrambles are awesome because you can add any spice or vegetable to it and the outcome is always delicious. For this scramble, I combined tahini, soy sauce, and black salt and added it to gently sauteed and crumbled tofu before topping it off with caramelized shallots and seared shiitake caps.

Served with a side of toast and shiitake bacon, this is the perfect breakfast (or dinner) that is filling, cheap, and simple.

Why You’ll Love This Recipe

Okay, let’s talk about why this tofu egg scramble will be your new best friend. First off, it’s easy. We’re talking still half-asleep and can make it kind of easy. The flavor? Think of it as a cozy hug for your taste buds. It’s hearty, a little nutty and creamy (thanks to the tahini), and has that umami kick from soy sauce. Plus, it’s healthy, but not in a this tastes like cardboard way. Whether you’re a full-time vegan or just tofu-curious, this scramble is here to show you a good time.

Key Ingredients

In this tofu scramble recipe, tahini adds a rich, creamy depth similar to egg yolks, while soy sauce contributes a savory umami flavor akin to the subtle complexity of eggs. Black salt, with its unique sulfuric quality, completes the illusion by mimicking the distinct sulfurous aroma of cooked eggs, resulting in a surprisingly authentic eggy flavor in a vegan dish.

Here are the ingredients that make this egg-free scramble so good:

Shallots: These are a milder, slightly sweeter relative of the onion and garlic. Their delicate flavor is less overpowering than onions, making them ideal for caramelizing. In this recipe, they add a subtle sweetness and depth of flavor that complements the robust ingredients like shiitake mushrooms and tahini.

Shiitake Mushrooms: This type of mushroom is known for its rich, umami flavor and meaty texture. They are an excellent source of savory depth in vegan dishes, and when seared, they develop a wonderful texture and intensity of flavor that enhances this tofu scramble.

Tofu: Tofu provides an ideal base for scrambles due to its texture and absorbency. It holds its shape well while still being soft enough to mimic a scrambled egg consistency. The tofu effectively absorbs the flavors of the tahini, soy sauce, and black salt, making it a versatile and nutritious ingredient in this dish. Feel free to use medium-firm tofu for a softer texture to extra-firm for a sturdier texture.

Tahini: This paste is made from ground sesame seeds, and brings a rich, nutty flavor to the scramble. Its creamy texture helps to bind the ingredients together and adds a subtle, but distinct, depth to the dish that contrasts nicely with the umami notes from the mushrooms and soy sauce.

Soy Sauce: This East Asian staple is known for its salty, umami flavor. In this scramble, it adds a necessary savoriness and depth, balancing the nuttiness of the tahini and the earthiness of the mushrooms.

Black Salt: Black salt, or Kala Namak, is known for its sulfuric flavor, which closely resembles that of cooked eggs. This makes it an essential ingredient in vegan egg-like dishes, contributing to the authentic taste of the tofu scramble.

Fresh or Dried Parsley: Parsley adds a fresh, slightly peppery taste to the dish. Whether fresh or dried, it contributes a pop of color and a hint of herbal flavor, which lightens and balances the rich flavors of the other ingredients. Use one teaspoon dried or 1 tablespoon fresh, adding more if you’d like.

Olive Oil: Olive oil is used for its mild, fruity flavor and is ideal for sautéing. In this recipe, it helps to caramelize the shallots and sear the mushrooms perfectly, without overpowering the flavors of the other ingredients.

Salt and Pepper: This classic seasoning duo enhances and rounds out the flavors of the scramble. They bring out the best in the tofu, mushrooms, and shallots, allowing each ingredient to shine while creating a harmonious overall taste.

How To Make This Tofu Scramble

Making this vegan scramble is pretty straightforward. Just follow these steps!

1. Caramelize those shallots: Heat oil, add shallots, and stir occasionally. Patience is key here – aim for golden brown, not burnt.
2. Sear the sliced shiitake: Crank up the heat, and get those caps in. We’re looking for a nice sear, not a mushy mushroom.
3. Tofu time: Crumble it right in. No need for perfection, rustic is good.
4. Flavor bomb: Mix tahini, soy sauce, and black salt. Unleash it onto the tofu.
5. Bring it together: Shiitake, meet tofu. Stir, let them get acquainted.
6. Finish with flair: Top with shallots, parsley, and a dash of seasoning.

Helpful Tips

Follow these tips for a delicious tofu scramble every time!

Low and Slow for Caramelizing: When caramelizing the shallots, patience is key. Cook them on low heat and give them time to develop a deep, sweet flavor. Rushing this process can lead to burning, which will impart a bitter taste.

Adjust Black Salt to Taste: If you’re new to using black salt (Kala Namak), start with a smaller amount and adjust to taste. Its sulfuric flavor is key to the ‘eggy’ taste but can be strong if you’re not used to it.

Texture Variations: For a varied texture in your scramble, crumble the tofu by hand rather than cutting it. This results in different sizes of tofu pieces which can make the dish more interesting to eat.

Spice It Up: If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the tofu while cooking. This can add an extra dimension to the dish.

How To Serve And Vary This Recipe

This tofu scramble is quite versatile and can be served in a variety of creative ways to keep your meals interesting. Here are some suggestions:

Breakfast Burrito: Wrap the tofu scramble in a warm tortilla along with avocado slices, salsa, and vegan cheese. You can also add some black beans or roasted potatoes for extra heartiness. Use this wrap hack if you’d like!

Tofu Scramble Bowl: Serve the scramble atop a bowl of quinoa or brown rice. Add steamed greens like spinach or kale, sliced avocado, and a drizzle of sriracha or your favorite sauce for a nourishing and filling meal.

Stuffed Avocados: Halve some avocados and remove the pits. Fill the cavities with the tofu scramble for a visually appealing and nutritious breakfast or brunch option.

On Toast: Simply pile the scramble high on a slice of toasted sourdough or your favorite bread.

In a Wrap with Mediterranean Flavors: Combine the tofu scramble in a wrap with ingredients like Kalamata olives, sun-dried tomatoes, cucumber, and a drizzle of tahini dressing for a Mediterranean twist.

Storage And Reheating

Storing and reheating leftovers of this tofu scramble is quite straightforward:

Storage: Place any leftover tofu scramble in an airtight container. Store it in the refrigerator, It should keep well for up to 3 days.

Reheating: The best way to reheat the tofu scramble is in a microwave. Simply put the desired amount in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through, until thoroughly warmed.

Alternatively, you can reheat it in a skillet over medium heat. Just add a little bit of water or oil to prevent sticking, and stir frequently until it’s heated through.

Remember, the texture might change slightly upon reheating, but the flavors should remain delicious!

FAQs

This post was last updated on March 3, 2024.