Creamy Scrambled Tofu

This plant-based breakfast recipe is a great addition to your cooking repertoire. It takes under ten minutes to make and it mimics the eggy taste that many of us love. Furthermore, it is a high protein meal and should keep you feeling satiated for long. So for those who love/loved runny eggs, this one is for you! I will be creating two more basic “egg” recipes in the future; they will include a vegan omelette and scrambled eggs (the dryer kind). But for now, I hope you enjoy this!

Time:10 minutes. Serves: 2-3


  • 200g tofu.
  • 1 tsp of vegetable seasoning.
  • 1/2 tsp of black salt aka Kala Namak. This is essential as it gives it the eggy taste.
  • 1 tsp of chives (fresh or not).
  • Sprinkle of turmeric (optional).
  • 150 ml of unsweetened plant-milk (I used soy milk).
  • 1-2 tsp of a plant-based butter.
  • 1 tbsp of flour.


  1. Crumble the tofu into a non-stick saucepan and season with the half a teaspoon of vegetable seasoning and a pinch black salt (we will add more black salt near the end). Add the unsweetened milk into the same saucepan and put it on medium-high heat.
  2. Mix the tofu in with the milk and sprinkle it with turmeric (this is only for colour). Keep the mixture on medium-high heat and stir it regularly (wait for the mixture to start bubbling).
  3. In the meantime, make a slurry by mixing the tablespoon of flour with 3 tablespoons of water (this will help thicken the mixture slightly).
  4. Now turn the heat down to a low-medium, add in the chives along with the slurry and combine it thoroughly.
  5. Once it has slightly thickened, add the teaspoon of butter and the remanding black salt. Mix it together, taste and re-season if desire. Now serve it as you wish!fullsizeoutput_50


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