September 3, 2021

Scrambled Tofu - The Vegan Breakfast Creation

It would be impossible to imagine my life without scrambled tofu. A few tries and fiddles were enough to get me completely hooked. I now serve the dish at least twice a week, either for breakfast or for a brunch-like meal.

I've just (re)discovered my love for cooking and baking during lockdown and due to home office. There are so many benefits that come with scrambled tofu - it's easy to prepare and only takes 20-25 minutes. Although I enjoy spending more time in the kitchen, I'm still happy when I can whip up something delicious like this in as little time as possible.

Many tofu critics might think that such a soy bomb can't taste good, or rather that the best part of the whole thing - the taste of eggs - falls by the wayside. Wrong! Vegan cuisine finds a solution for (almost) everything to make it taste at least as good, even if it’s different. In this case, I use "Kala Namak", or black salt. The salt has a slightly sulphurous smell, reminiscent of the desired egg flavour, and has a violet to pink colour.

If you want to give your tofu a slightly yellowish hue, simply add a few pinches of turmeric. I can tell you that the feedback has been really good so far! My boyfriend’s (who also likes to eat meat, dairy products and especially eggs) review: "This tastes even better than real scrambled eggs!"

Without further ado, let's jump into this. Enjoy!

P.S.: If you don't have all the ingredients at home in the quantities I've given you,don't let that put you off! Just experiment, taste, add more of something or less of something else. Be creative and let your taste buds guide you. Cooking should be fun and stimulate all your senses.


For 4 servings

400g tofu (I use the 2x200g Alnatura Tofu nature)

2 large tomatoes

200g mushrooms (I prefer the brown ones)

1 onion

2 cloves of garlic

half a bunch of chives (or to taste)

half a bunch of curled parsley (or to taste)

4 tablespoons of soy cream

2-3 teaspoons of Kala Namak salt (or to taste)

some pepper (to taste)

3 teaspoons of turmeric (or to taste)

a little rapeseed oil


  1. Chop the onion and garlic. Cut the tomatoes and mushrooms into strips and put aside for the moment.
  2. Place the tofu in a frying pan and mash with a fork. Add the onion and garlic, mix with a little rapeseed oil and heat on the cooker top. Fry the ingredients for a few minutes on medium heat until lightly golden brown.
  3. Add tomatoes and mushrooms to the pan. Mix everything well.
  4. Add the soy cream, salt, turmeric and pepper. Continue to cook on a low heat for about 10 minutes until everything has thickened a little.
  5. In the meantime, cut the chives into small pieces and pinch off the parsley. Add to the mixture at the very end,stir well and the scrambled tofu is ready.


  • The rapeseed oil can also be replaced by another vegetable oil. However, I prefer products that are as neutral in taste as possible.
  • If you don't have any Kala Namak salt at home, you can also use a different salt. However, the egg taste will be lost.
  • Other herbs can be used instead of chives and parsley. I like to add a little rosemary now and then. Of course, the tomatoes and mushrooms can also be replaced by other vegetables.