Breakfast plant-based brunch

Scrumble vEGGS

A creamy vegan tofu scramble with a slow-cooked soffritto, turmeric, and kala namak for that unmistakable eggy aroma.

Vegan High Protein Quick Gluten-Free
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Prep 10 min
Cook 20 min
Total 30 min
Servings 2
Difficulty Easy

Ingredients

Soffritto

Scramble

Instructions

  1. Wash and thinly slice the carrot, potato, onion, and cabbage. Thin slices cook fast and blend well with the tofu curds.

  2. Warm the olive oil in a pan over low heat. Add the onion, carrot, potato, and cabbage together and cook until soft, stirring often so nothing sticks.

    Tip: Low heat keeps the vegetables sweet without browning.

  3. Pour in the soy sauce and let it reduce completely. The vegetables will glaze and take on a deep, savoury flavour. Set this soffritto aside.

  4. Heat a non-stick pan dry, then add the silken tofu in four big chunks. Let the bottom sear before touching it.

  5. Break the tofu into smaller and smaller pieces with a wooden spoon. After about 6 to 8 minutes the tofu will be browned and most of the water will have evaporated.

    Tip: Keep the heat moderate so the tofu colours without burning.

  6. Stir in the turmeric, black pepper, nutritional yeast, and kala namak. Cook for another 1 to 2 minutes so the spices bloom in the residual oil.

  7. Fold the soffritto into the tofu, taste, and serve immediately.

Storage & Meal Prep

Best eaten fresh. Leftovers keep in the fridge for up to 2 days; reheat gently in a pan with a splash of water so the tofu stays creamy.

Variations

  • Soy-free: Swap silken tofu for a chickpea-flour scramble and use coconut aminos instead of soy sauce.
  • Extra-green: Stir in a handful of baby spinach or chopped kale at the end, just until wilted.

FAQ

Can I use firm tofu instead of silken?

You can, but the texture will be firmer and drier. If you do, crumble it by hand and add a tablespoon of plant milk to keep the scramble soft.

Do I really need kala namak?

For the eggy flavour, yes. Regular salt seasons the dish but doesn't deliver the sulphurous aroma that makes this taste like scrambled eggs.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Legumes
Tofu (Silken)
300 g
Vegetables
Carrots
80 g
Potato (Yellow)
120 g
Onion (Yellow/White)
80 g
Green Cabbage
200 g
Oils & Fats
Extra Virgin Olive Oil
14 g
Herbs & Spices
Ground Turmeric
1.5 g
Black Pepper
1 g
Nutritional Yeast (fortified)
5 g
Kala Namak (Black Salt)
6 g
Condiments
Soy Sauce
100 g

Per Serving

282kcalCalories
17gProtein
30gCarbs
11gFat
7gFiber
Sodium
2871mg125% DV
Potassium
1001mg21% DV
Calcium
119mg9% DV
Iron
3.9mg22% DV
Magnesium
101mg24% DV
Vitamin C
54.4mg60% DV
Vitamin A
339µg38% DV
Vitamin K
90.9µg76% DV
Folate
126µg32% DV
Vitamin B12
12.5µg521% DV
Carrots
Potato (Yellow)
Onion (Yellow/White)
Green Cabbage
Soy Sauce
Extra Virgin Olive Oil
Tofu (Silken)
Ground Turmeric
Black Pepper
Nutritional Yeast (fortified)
Kala Namak (Black Salt)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

I started making this scramble because I missed the Sunday-breakfast smell of eggs cooking in the pan — but I wanted something built entirely on plants. The trick I discovered is kala namak, a sulphurous black salt that mimics the eggy aroma almost instantly. Pair it with silken tofu and a well-built soffritto and you get the creamy, savoury, nostalgic plate I now cook almost every weekend.

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