scrambled tofu

Appearances can be deceptive… this is not scrambled egg!

I have been wanting to try this for such a long time and I had all the ingredients! I think, because scrambled egg always left a lingering taste, that I was just not ready to try it. Well… more fool me! 😛

This is so much better than scrambled egg! I almost had the boys fooled, but they knew I wouldn’t be eating egg! It looks like egg. It smells like egg. It tastes so much better! 🙂

So, what is it? Well, the main ingredient is silken tofu. Tofu tends to come in firm blocks – which are best for making things which need cubes or strips, and silken – which is usually pureed and made into things like cheesecake or mousse. Well, until my shopping arrives, I only have silken tofu – so silken it had to be! This wasn’t a planned dinner – more of a ‘the boys are sorted and I forgot about me (again)!, what can I do quickly dinner!’

The yellow colour comes from turmeric and although it tastes great as it is, if you can get hold of some Kala Namak (a.k.a black salt… although regular black salt isn’t kala namak)! then you add another dimension to this dish with an egg-like taste! I didn’t believe it either, but when I tried it I was totally astounded! Kala Namak a.k.a vegans answer to egg taste. Note to self – try making an egg mayo sandwich filling! 😛

I may or may not have eaten all of these myself! 😛

I have stuffed my scrambled no-egg into a portobello mushroom, then topped it with fried spring onion, red pepper and the mushroom stalks. You could just put it on some hot buttered toast with some ketchup… your choice! (I also tried this with some homemade bread toasted with a dash of barbecue sauce).

Scrambled No-egg

The plant based answer to scrambled egg! Breakfast, lunch or dinner… it works!

Course: Breakfast, light lunch
Cuisine: vegan
Keyword: egg free
Created by:: Laurena @LifeDietHealth
  • 300 g silken tofu (this is standard UK sized box)
  • 2-3 tablespoons cold water
  • 1/2 teaspoon turmeric (adjust to colour of your liking)
  • pinch paprika
  • 1/4 teaspoon black pepper
  • salt to taste
  • pinch to 1/2 teaspoon kala namak
  1. Put the tofu in a large frying pan on a low heat and break it up using the back of a flat spatula. Try and make it so there are no large lumps. Add a bit of cold water if it sticks to the pan.

  2. Sprinkle over the turmeric, paprika, black pepper and salt. Gently mix together and add more turmeric if you want a more yellow scramble!

  3. If you have kala namak, sprinkle over, mix in and taste test. Add small quantities at a time and repeat until you have the taste which suits you.

  4. This scramble cooks in 3-4 minutes so ensure you have your toast cooking and plate ready! If you like crispy bits, this will easily stick to the pan so you can get a few brown bits if you wish.

  5. You can also pile the cooked tofu scramble into part cooked mushrooms and bake in a medium hot oven for 5-10 minutes.

  6. Enjoy!

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I’m taking this over to Angie’s Fiesta Friday which has no co-hosts this week (please volunteer)! Come over and see what everyone else is sharing! 😀

Have a great week and a fabulous weekend!

Love ‘n’ hugs Laurena x


  • Eva Gallon 21st June 2019 at 16:03

    Hmm, I imagine the scrambled ‘eggs’ would taste a lot silkier (pun unintended) with silken tofu than your standard block of firm tofu- which I’ve tried but still good?. I’ve only ever used silken tofu for chocolate mousse, delicious! Have a nice weekend☺

    • Laurena@LifeDietHealth 24th June 2019 at 18:45

      I made no-egg sandwiches too! I can’t believe how much I like this considering I never used to like eating egg (because of the smell)! Hmmm, now I want to do an experiment with firm/silken to see how different they are! 😛 Have you used Kala Namak?

  • Eva Gallon 24th June 2019 at 19:33

    No, I haven’t used it… I’m assuming you wouldn’t be that keen due to the eggy smell lol. I did actually like eggs but not the smell of other people’s boiled egg sandwiches!? I bet your sandwiches were nice. I make mocktuna ones, they’re lovely: tinned chickpeas seem to taste more authentic, it must be the brine. I think you’ll prefer the silken scramble, the other type can be a bit dry. However, I love it in a stir fry, I did that tonight (check out the BBC easy tofu stir-fry recipe, yum). Hope you’re well, have a good week☺…. Think of me on Thursday when it’s due to get to 40′?

    • Laurena@LifeDietHealth 25th June 2019 at 00:01

      oh my! We had 24c today and it was boiling! Waiting for the thunderstorm!!! I might try tuna… I was never really a tuna fan (although, as it’s not tuna I might like it – like the not-egg)!


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