Creamy Tofu Scramble

They key to getting tofu to taste like egg is using black salt (kala namak). It naturally contains sulphur, and so has a savoury egg flavour to it. I bought mine from for about £1.30.

Yield; One serving Cook time; 10 minutes (approx)

You’ll need;

  1. One teaspoon of vegan margarine (I use Vitalite)
  2. 100g(3.5oz) of firm tofu, patted dry and crumbled
  3. A pinch of turmeric (just enough to achieve the right colour)
  4. A quarter of a teaspoon of smoked paprika
  5. Three tablespoons of unsweetened soy milk
  6. Half a teaspoon of dried chives
  7. 25g(1oz) vegan cheese, grated
  8. Black salt and black pepper to taste


  • Heat the margarine in a small saucepan over a medium to low heat. Add the tofu, soy milk, paprika, turmeric and chives and mix until well combined.
  • Allow everything to heat through for a couple of minutes before adding the vegan cheese. Cover with a lid and leave for five minutes for the cheese to melt.
  • Remove the lid and give everything a good stir. Once the cheese has melted and the tofu is looking creamy, add the black salt and black pepper and serve.

Note; The process of cooking will kill the sulphur in the black salt over time, adding it at the end will ensure you retain the egg flavour.

I served mine with fried chestnut mushrooms, a fried tomato and toast. This tofu scramble mimics scrambled eggs really well. The texture feels similar to eggs, the turmeric added a familiar colour, and the black salt gave it a lovely savoury egg flavour.

Bye for now 🙂

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