Easy Tofu Scramble

Better than scrambled eggs! This protein-packed vegan tofu scramble gets its authentic flavor from Indian black salt (kala namak). This Tofu Scramble is the perfect vegan alternative to scrambled eggs — high in protein, quick to make, and endlessly customizable. My secret ingredient? Indian black salt (kala namak), which gives it that unmistakable “eggy” flavor.

• High-protein vegan breakfast.

• Turmeric = anti-inflammatory.

• Kala namak adds authentic egg-like flavor without eggs.

Ingredients (2 servings):

• 1 block firm tofu, pressed and crumbled (I pre-freeze my tofu for a better texture)

• 1 tbsp olive oil

• 1 tbsp nutritional yeast (This is SOOOO GOOD)

• ¼ tsp turmeric

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Indian black salt (I like this one kala namak) This is my secret ingredient. It gives this dish that “eggy” flavor

• Optional add-ins: spinach, mushrooms, bell peppers

Instructions:

1. Heat olive oil in skillet. (I like this cast iron its a GREAT price too)

2. Add crumbled tofu and cook 3–4 minutes.

3. Stir in nutritional yeast, turmeric, garlic, and onion powder.

4. Add veggies if using; cook until tender.

5. Finish with kala namak just before serving.

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