Go Back
+ servings
tofu scramble on 2 slices of toast

Oil Free Tofu Scramble

Move over eggs and say hello to tofu scramble. A plant based alternative to regular eggs, you only need a skillet, no oil required and a handful of ingredients to whip this recipe up and did I say it's ready in less than 15 minutes too.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 96kcal
Author Charla


  • 1 tofu block (9oz//280g) extra firm with the water
  • 2 tablespoon nutritional yeast
  • ¼ teaspoon onion powder or granules
  • ¼ teaspoon garlic granules
  • ¼ teaspoon turmeric
  • ¼ cup almond milk
  • ½ teaspoon Kala Namak black salt or more if you want a stronger taste in egg
  • black pepper and chopped chives to garnish


  • Place the tofu with the water from the packaging in a large bowl and use your hands to break the tofu into small pieces (can use a masher/fork but hands work best)
  • On heat medium, grab a non stick frying pan or skillet then add the tofu and shake the pan a few times to distribute the heat
  • Add the nutritional yeast, turmeric, garlic and onion granules
  • Use a spatula to evenly fold in the turmeric so the tofu is completely yellow
  • Pour in the almond milk and a reduce to a medium/low simmer for roughly 5-6 minutes, shake the pan a few times during the given time.
  • Once the tofu scramble has cooked fold in your black salt
  • Garnish with black pepper and chives before serving


  • It's not essential to press out the excess liquid from the tofu once it is removed from the packaging. Keep it as you will need this when cooking the scramble.
  • Feel free to add additional vegetables i.e bell pepers, kale, spinach, asparagus, okra, avocadoes to your scramble
  • Use a non stick pan/skillet this will decrease the chances of any sticking especially as this is an oil free recipe
  • Add additional water to the pan in the initial stages once the tofu is added if needed.
  • Use a neutral tasting milk like Almond Milk to create moisture for the "eggs"
  • Don't keep stiring the tofu, shake the pan instead this stops the tofu from breaking down even further.


Calories: 96kcal | Carbohydrates: 5g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Calcium: 66mg | Iron: 2mg