Eggy Vegan Tofu Scramble – Rich, Creamy & High-Protein Breakfast

Are you looking for a healthy, filling, tasty, and easy vegan breakfast? Say hello to your new favorite breakfast option: the Eggy Vegan Tofu Scramble! 

This tofu scramble recipe is flavorful, creamy, and a great source of protein. If you're craving something "eggy" without using real eggs, this is the best tofu scramble. The secret? Kala Namak, a special type of black salt with an egg flavor. 

Tofu is considered one of the best plant protein sources according to nutritionist and plant-based chef, Julieanna Hever. It provides 10g of protein per ½ cup serving, which is great because not only is this a delicious breakfast option, it is also a protein powerhouse breakfast option!

Ingredients You Need:

• 1 block (14 oz) firm tofu, pressed
   
• 1 tbsp olive oil
   
• ¼ tsp kala namak (black salt)
   
• ½ tsp turmeric (for color)
   
• ½ tsp garlic powder
   
• 2 tbsp plant-based milk (for creaminess)
   
• Salt & pepper to taste
   
• Optional: chopped spinach, mushrooms, or bell peppers
   

How to Make It:

1. Heat olive oil in a pan.
    
2. Crumble the tofu with your hands and add to the pan.
    
3. Add turmeric, garlic powder, and kala namak.
    
4. Stir in plant milk and cook for 5–7 minutes.
    
5. Season with salt and pepper. Add veggies if you like.
    

Relish your vegan scrambled eggs with toast or avocado as a meal.  This kala namak tofu scramble is delicious, easy, and incredibly filling. 

Make it just once, and you will want it every day!