Southwest Tofu Scramble

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If you miss scrambled eggs this is for you! The secret is the kala namak seasoning. If desired omit the Southwest flare for a simple tofu scramble.

Yield: about 6 servings


  • 2 cups chopped, sautéed vegetables (a mixture of onions, mushrooms, and peppers)
  • 1 small can black beans, rinsed and well drained, optional
  • 1 pkg (350gr) extra firm tofu
  • 2 Tbsp nutritional yeast
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp turmeric
  • ¾ tsp kala namak (this gives an egg taste)
  • Salsa sauce of your choice, garnish


  1. Break apart and crumble tofu into nonstick pan.
  2. Add seasonings mixing well to coat tofu evenly.
  3. Cook over med-high heat until tofu is heated through.
  4. Add sautéed veggies and black beans. Heat until warm.
  5. Serve with a generous scoop of salsa.


  • If you enjoy Tofu Scramble on a regular basis then for convenience consider making a batch of Tofu Scramble Seasoning.
  • Tofu scramble can be made with either fresh or frozen tofu, or a mixture of each. Frozen tofu will be a little more chewy/spongy which will add more texture to the tofu scramble.
  • When using frozen tofu, thaw completely and squeeze out as much moisture as possible. A salad spinner can work well for this. Alternatively, wrap the tofu in a clean tea towel and leave in fridge for a few hours or overnight, then continue with the recipe.