Cheezy Scrambled Tofu

As I mentioned in my previous post, I think that scrambled tofu is an essential recipe that every vegan should be able to make. It is great for a hearty breakfast, or for a quick and easy lunch or dinner. My favorite way to serve it is with roasted potatoes or whole grain toast! I have two versions that I make often, and I like them equally well. In my last post, I covered the herbed version, and this one shows how to make cheezy scrambled tofu. It gets its cheezy and eggy flavor from a combination of nutritional yeast, Magickal Seasoning Blend, Tamari, turmeric, and kala namak:

Start by pressing your tofu, then crumble it into small pieces:

Whisk the nutritional yeast, turmeric, and Magickal Seasoning Blend together:

Get everything ready to go:

Add the Tamari to the water, then add the dry mixture and whisk together:

Turn on the heat to medium, and melt the Earth Balance in your pan. You really have to use a non-stick pan, and I highly recommend using one of the new copper-colored ones. The one shown is from Copper Chef, and I got it at Walmart for $20. You can use another kind, but will need to increase the amount of Earth Balance to at least 1 TBS to keep the tofu from sticking. This pan is truly non-stick, which is great when you are cooking tofu!

Add the crumbled tofu, and toss it gently to coat in the Earth Balance:

Increase the heat to medium-high, and cook the tofu for eight to ten minutes until it is lightly browned. You will want to leave the tofu pieces alone for two to three minutes at a time to let them brown, then stir and repeat until they look like this:

Whisk the liquid mixture again, then add it to the browned tofu and mix gently until all of the tofu is coated:

Continue cooking for several minutes, until the tofu is mostly dry again:

Turn off the heat. Sprinkle the kala namak over the tofu and mix it in gently, but well. (You can leave this out, but will really miss out on its eggy flavor, and will need to add 1/8 to 1/4 tsp of regular salt instead.)

Your cheezy scrambled tofu is ready to serve! Enjoy!



Cheezy Scrambled Tofu

Cheezy scrambled tofu that is easy and inexpensive to make!

Course Breakfast
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 3 Servings
Calories 154 kcal
Author Deborah Mesdag


  • 14 oz package Firm or Extra-Firm Tofu
  • 7.5 g (4 1/2 tsp) Nutritional Yeast
  • 4 g (1 tsp) Magickal Seasoning Blend
  • 1/8 tsp Turmeric
  • 60 g (1/4 c) Water
  • 5 g (1 tsp) Reduced-Sodium Tamari Sauce
  • 1.5 g (3/4 tsp) Kala Namak
  • 9 g (2 tsp) Earth Balance Spread


  1. Press your tofu, then break it up into small pieces.

  2. Whisk the nutritional yeast, Magickal Seasoning Blend, and turmeric together.

  3. Add the Tamari to the water, then add the dry mixture and whisk together.

  4. Melt the Earth Balance in a non-stick pan (preferably a Copper Chef or similar kind, and if not, increase spread to 1 TBS) over medium heat. Add the crumbled tofu and toss gently to coat in the Earth Balance.

  5. Turn the heat up to medium-high, and cook the tofu for 8 to 10 minutes until it is lightly browned. To do this, let the tofu pieces sit in the pan without stirring for 2 to 3 minutes at a time. Stir every couple of minutes, then leave the pieces to brown again.

  6. Once the tofu pieces are lightly browned, whisk the liquid mixture again and pour it over the tofu. Stir gently until all the pieces are evenly coated.

  7. Cook for a few more minutes, until the tofu is mostly dry. Turn off the heat. Sprinkle the kala namak over the tofu, and mix gently but thoroughly to make sure it is evenly distributed. Serve as desired.

2 thoughts on “Cheezy Scrambled Tofu”

    1. Thank you! My herbed scrambled tofu uses fewer ingredients, but the cooking directions are the same. If you are trying to save time in the morning, you can press and crumble up the tofu the evening before. Just wrap it in plastic wrap and refrigerate it overnight. The only other step that takes much time is browning the tofu pieces, and this is essential for the best taste and texture. However, scrambled tofu does reheat well, so you could cook a batch in the evening, package it in three baggies, pop them in the fridge, and have scrambled tofu ready for several breakfasts. Hope this helps! Here is the herbed scrambled tofu recipe:

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