Vegan tofu scramble

Vegan tofu scramble with crumbled tofu, turmeric and fresh tomatoes. A plant-based breakfast that looks remarkably like the original.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 30 g
• Fat: 22 g
• Carbs: 5 g

Ingredients

• 400g tofu
• 100g cherry tomatoes
• 1 bunch of chives
• 1 tsp turmeric
• 2 tbsp olive oil
• 1 tsp kala namak

Method

You’ll need: frying pan · chopping board · knife

1. Take the tofu out of its packet, press out a little of the water and crumble it with your fingers into a hot frying pan.
2. Fry the tofu in the olive oil for about 5 min over a high heat, until it takes on a little colour and turns crisp in places.
3. Wash and halve the cherry tomatoes and add them to the tofu in the pan along with the turmeric.
4. Toss everything well, take the pan off the heat and season the scramble with kala namak.
5. Slice the chives into fine rings, sprinkle them over and serve the scramble straight from the pan.

Good to know

If you miss eggs, this dish is the answer. The tofu copies the texture really well, and the sulphur salt brings that unmistakable egg flavour.

Swaps

Cherry tomatoes → mushrooms (if you prefer an earthier, more rustic version).

Cooking tips

Never fry the kala namak. Heat breaks down the volatile sulphur compounds straight away, and the egg aroma disappears into the air.

Storage

The scramble keeps in an airtight container in the fridge for 2 days and can be reheated briefly in the microwave.

Allergens

Contains soya. Completely lactose-free, nut-free and gluten-free.

Frequently asked questions

How long does tofu scramble keep in the fridge?

The scramble keeps in an airtight container in the fridge for two days and can be reheated briefly in the microwave.

Dairy-free recipes