The best vegan tofu scramble! Valises & Gourmandises

The best vegan tofu scramble

Aryane @ Valises & Gourmandises
Vegan tofu scramble made with 2 secret ingredients for a vitamin and protein-packed meal!
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine vegan, vegetarian
Servings 2
Calories 213 kcal


  • 400 g tofu crumbled
  • 1/3 cauliflower head grated
  • 1/4 to 1/3 cup water
  • 1/2 tsp turmeric powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp kala namak salt*
  • salt & pepper to taste

For runnier "eggs"

  • 2 tbsp chickpea flour
  • 1/4 cup plant milk


  • Heat up a pan on medium-high and add the grated cauliflower and some water. Bring to a boil and cook 5 minutes.
  • Add the tofu and spices and mix well until the whole thing turns yellow. Add the chickpea flour, plant milk (I like to use soy or oat) and cook well, at least 5 minutes.
  • Taste and add salt & pepper if necessary.



You can find kala namak in most stores nowadays. It has a sulfurous smell and yields the eggy aroma. 


Calories: 213kcalCarbohydrates: 11gProtein: 21gFat: 10gSaturated Fat: 1gSodium: 27mgPotassium: 100mgFiber: 3gSugar: 2gVitamin A: 63IUCalcium: 288mgIron: 3mg
Keyword scrambled eggs, scrambled tofu, tofu scramble
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