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–+ servings
Tofu scramble served on a plate with toasted sourdough, wilted spinach, and roasted cherry tomatoes on the vine—next to a cinnamon-dusted oat milk latte.

High-Protein Easy One-Pan Tofu Scramble with Rich Eggy Flavor

Meg Jones
A 15-minute tofu scramble that actually hits the spot. Kala namak gives it that nostalgic eggy flavor, and nooch brings all the umami.
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Prep Time 3 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine British
Servings 2 people
Calories 298 kcal

Equipment

  • 1 Pan
  • 1 mixing bowl

Ingredients
  

  • 300 grams firm tofu drained
  • 150 milliliters unsweetened soy milk or other plain plant milk
  • 2 tablespoons extra virgin olive oil for frying
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kala namak or fine sea salt
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped chives optional to garnish

Instructions
 

  • Mix the 'Eggy sauce': grab a small bowl and whisk together all the eggy sauce ingredients: soy milk, nutritional yeast, garlic powder, onion powder, kala namak, paprika, turmeric, and black pepper. Whisk until it’s smooth and golden—that’s your flavor base.
  • Heat olive oil in a wide non-stick pan. Once hot, crumble the tofu straight into the pan. Use your hands or a fork—it should look chunky, like scrambled eggs.
  • Let it cook undisturbed for a couple of minutes, then stir occasionally to let the edges get lightly golden.
  • Pour the eggy mixture into the pan. Stir gently so the tofu is well coated. Let it cook for another 2–3 minutes until the sauce thickens slightly and soaks into the tofu.
  • Taste and adjust—add more kala namak if you like it extra eggy. Finish with chopped chives and serve it up on toast, in a wrap, or with crispy potatoes.

Notes

  • Use extra virgin olive oil for rich flavor—don’t skimp, it adds to the depth.
  • Drain your tofu well or press it for 10 minutes if you want it a bit firmer.
  • Mix the sauce before you add it to the pan—you’ll thank yourself later.
  • Kala namak brings the eggy flavor, but sea salt still works fine in a pinch.
Customize it: add spinach, cherry tomatoes, or a sprinkle of chili flakes. Serving suggestion: pile onto sourdough with avocado or wrap it up burrito-style.

Nutrition

Calories: 298kcalCarbohydrates: 8gProtein: 18gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 36mgPotassium: 206mgFiber: 3gSugar: 1gVitamin A: 284IUVitamin C: 0.2mgCalcium: 288mgIron: 3mg
Keyword eggy tofu scramble, plant-based breakfast recipe, tofu scramble, vegan tofu scramble
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