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Tofu Scramble

Tofu Scramble

  • Total Time: 10 - 15 minutes
  • Yield: 3 - 4 servings 1x
  • Diet: Vegan


  • 1 (14 – 19 oz.) Package of Firm or Extra Firm Tofu*, Drained
  • 1/2 Cup Water
  • 2 Tbsp. Nutritional Yeast
  • 1/2 Tsp. Turmeric
  • 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/2 Tsp. Black Salt (Optional)**
  • 1/4 Cup Cashew Cream***
  • 2 Tbsp. Chives, Minced (Optional)


  1. Crumble tofu into a large, non-stick skillet or saute pan over medium-high heat.
  2. Add water, nutritional yeast, and turmeric to the pan and mix well.
  3. Simmer tofu until about half of the water has evaporated then reduce heat to medium and add in cashew cream, salt, black pepper, and black salt.
  4. Continue to stir tofu scramble until the majority of the liquid is gone and the scramble has thickened.
  5. Turn off the heat and fold in chives. Add any more salt and/or pepper if desired. Serve as desired.


*Tofu: For best results, I recommend using extra firm tofu for a chewier consistency that more closely resembles scrambled eggs.

**Black Salt: Black salt, also known as kala namak, gives this recipe a slightly egg-like sulfuric taste and smell. If you don’t have black salt, you can use regular table salt as a substitute. 

***Cashew Cream: To make cashew cream add 1 cup of cashews and 1 cup of water to a high speed blender and blend into a smooth cream-like consistency. Store the remainder of the unused cashew cream in the fridge for up to one week. You can also substitute full-fat coconut milk in place of the cashew cream if you prefer.

  • Cook Time: 10 - 15 minutes