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Tofu Scrambled Egg

When we first tried this recipe, we were so thrilled with the result that we now make this vegan egg every week ...hihi. With its earthy taste from the turmeric and its sulfurous-salty taste from the Kala Namak, it is the perfect spice hug to wake up in the morning or also for lunch, as a snack, or dinner! To be honest, the smell while making this scramble is a bit confusing due to the Kala Namak, so don't be frightened and keep going! I remember that we were slightly disturbed too at first, but then super satisfied with the final taste. It is so delicious!!! Get into the kitchen and try out this aromatic, soft and easy scrambled egg.

Tofu Scrambled Egg Ingredients

Basically there are 3 ingredients in our scrambled egg; soft tofu, Kala Namak, and turmeric.

  • Soft Tofu - Soft or firm tofu is essential for this recipe because it works well together with the texture of scrambled eggs.

  • Turmeric - Turmeric not only gives this egg its special taste but also its lovely color

  • Kala Namak - Also known as black salt, this spice makes the egg actually taste like egg!

Tofu Scramble Egg Tips

  • Texture - Use firm/soft tofu so the egg is not too dry and easily breakable. For the best result use your hands or a fork to scramble the egg. So, feel free to do your favorite!

  • Cooking Process - We’ve found that with a splash of water, the egg will increase its flavor and also ‘puff up’ a little bit.

  • Side dishes - Basically you could add whatever you prefer to this scrambled egg. It might also vary depending on when you're eat it.

  • Cooking the egg - For a more crispier scramble, we like to cook the egg at a high temperature. If you'd like to try something different, feel free to do so! The egg will come out great anyways ;)

  • Adjust - Taste and adjust! You might need to add more turmeric or Kala Namak. If it’s already too salty, you could add a tiny splash of any plant-based milk that has little to no flavor in itself.


Easy - 4 to 6 servings - 8 minutes
  • 1 block of soft tofu (454g)

  • 2 tsp Kala Namak

  • 2 tsp Turmeric


  1. In a medium bowl, break up or scramble the tofu with either your hands or a fork. Ideally, the tofu pieces shouldn't be too big or too small but you can always break them up later with a fork

  2. Then, add the turmeric and Kala Namak (black salt) and mix everything together

  3. If you feel like the egg scramble is too dry, add 2 tbsp of water.

  4. Boil the egg in a pan at a high temperature for about 8 minutes

  5. Serve immediately with any preferred side dish and ENJOY!


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