Tofu scramble is something I’ve been making for years at this point but now I think I’ve really perfected it. Of course I want to share my revelations with you, however small they might be, and her is now my new tofu scramble recipe along with what I think is the best summer accompaniment; juicy roasted tomatoes.

What I have realised is that the scramble needs some moisture to really become the right texture. My favourite way of adding moisture is to use unsweetened soy milk. It has a neutral flavour and creamy texture that suits savoury cooking very well.

I have also started using kala namak or black salt as it is also called. It is an Indian salt that has very much that eggy flavour you might remember and love. It really does make the tofu scramble taste like eggs, not just look like them. You’ll find this salt online or in most Indian and Pakistani shops.

Finally a little note about add ins because tofu scramble really is very versatile. I love adding greens to mine for example, like kale or spinach, by simply wilting them into the scramble towatrds the end of the cooking process. Other vegetables that make nice add ins are tomatoes, mushrooms and bell pepper. All of these are also great in combination with leafy greens. You could also stir in some beans like black beans for a Mexican touch with the right set of spices. You can find my recipe for such a version here. But the options are endless – be creative and enjoy!

Also check out my other summer brunch worthy recipes that were featured alongside this one in this youtube video; chocolate granola and red summer fruit salad.

Malin x

Tofu Scramble and Roasted Tomatoes

Serves 4.


250 g cherry tomatoes on the vine

2 tbsp rapeseed oil

1 onion

400 g block of firm tofu

0,5 tsp ground turmeric

0,5 tsp kala namak / Indian black salt (optional)

0,25 tsp smoked paprika

Black pepper and salt, to taste

0,5 cup oat milk

2 tbsp nutritional yeast