How about replacing the eggs with scrambled tofu?

How about replacing the eggs with scrambled tofu?

Scrambled eggs are a convenient option for any occasion. For breakfast, to accompany bread or to fill tapioca. In main meals, wrapped in a good farofa or together with rice and beans.

When I transitioned to veganism, one of the first substitutes I learned to make was scrambled tofu. I confess that until then I had thought of tofu as one of the mildest ingredients in world cuisine. That white sponge was persona non grata even in miso soup.

Convinced that there was a need to adapt the most effective recipes to 100% herbal and convenient versions that could be incorporated into my daily life, I decided to try the blessed block.

Scrambled tofu marked the beginning of a stable and enjoyable association with tofu. Crushed and mixed with spices like turmeric, fresh basil and black pepper, isn’t it just delicious?

I gradually improved the recipe when I discovered two ingredients that, while not essential to making a good scrambled tofu, make all the difference when it comes to creating a version that realistically mimics scrambled eggs.

First and foremost is black salt or kala namak an ancient salt made in countries like India, Bangladesh, Pakistan and Nepal. Its volcanic origin does not go unnoticed when we put it in our mouth: the sulphurous taste reveals itself quickly and even before that the smell of sulfur is reminiscent of the smell of egg yolk.

Incidentally, the yolk has a high concentration of umami, the “fifth taste” of the human palate, loved by chefs. Responsible for the “I want more taste” because it stays in the mouth and increases salivation, umami is also found in various ingredients of vegetable origin, such as tomatoes and mushrooms.

A very efficient way to incorporate umami into scrambled tofu is to add a few spoonfuls of nutritional yeast. Yeasts are often confused, so it’s worth taking a closer look: Nutritional yeast is not the same as yeast or brewer’s yeast. Both are inactive yeasts of the Saccharomyces cerevisiae type, but the method of obtaining them and consequently the taste are different. The yeast we are interested in preparing the perfect scrambled tofu is not the one obtained from beer fermentation, but rather that from molasses or beet fermentation.

For a scrambled tofu that’s reminiscent of super creamy hotel buffet scrambled eggs, the tip is to add some unsweetened plantbased milk to moisten the tofu. Chopped and wellsautéed onions, diced tomatoes, fresh aromatic herbs, sautéed mushrooms, all of which can be included in scrambled tofu.

Served on a plate in the morning, alongside or on toast with mashed avocado, or at lunchtime over a bowl of rice or cooked quinoa with vegetables, it conquers the stomachs of even those who thought they didn’t like tofu.

scrambled tofu

Preparation time: 5 minutes.

Yield: three generous servings.


250 g firm organic tofu

1/4 cup unsweetened plantbased milk

1 tablespoon olive oil

1 tablespoon nutritional yeast

½ teaspoon black salt

Turmeric powder, enough to give the yellow color

Pinch of black pepper

basil leaves at the end


  • In the pan, with the fire off, mash the tofu well with your hands until the block is completely loosened.

  • Add the other ingredients except for the nondairy milk. Turn on the heat and stir to mix the ingredients.

  • When the stirred tofu is evenly colored with turmeric, add the nondairy milk, stir for another minute and turn off the heat.

  • Left? Store in the refrigerator in an airtight container and consume within five days.

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