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Tofu Scramble

You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you add to it, you can really get a very eggy scramble going: but without the cholesterol and saturated fat.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Main Course
Cuisine: Global
Keyword: gluten-free
Servings: 4 servings


  • 1 tbsp olive oil
  • 1/2 medium onion thinly sliced
  • 1 clove garlic minced
  • 400 g tofu medium or firm
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tbsp fresh thyme
  • 1/8 tsp kala namak optional
  • 1/2 cup baby tomatoes halved
  • 1 cup baby spinach
  • salt to taste
  • pepper to taste


  • Heat the oil in a pan over medium heat.
  • Add the onion, and saute for a few minutes until soft.
  • Add the garlic and cook for a couple of minutes, until fragrant.
  • Crumble the tofu into the pan, along with the turmeric, thyme, cumin, kala namak (optional) and baby tomaotes.
  • Taste, then season with salt and pepper.
  • Stir over medium heat for a few minutes, then stir in the baby spinach until wilted.
  • Serve with other brunchy things like toast, vegan sausage and fried mushrooms!