Plant-Based Scrambled Egg

Plant-Based Scrambled Egg

Honestly, this is one of those recipes we come back to every single week. We spent ages trying to nail a plant-based scramble that actually feels luxurious and eggy, and this is it. The secret weapon is kala namak, a black salt that gives you that proper sulphurous egg flavour, and silken tofu blitzed smooth for that soft, creamy texture. Piled onto a toasted bagel with spring onions running through it, it's the kind of breakfast that makes you forget you're not eating eggs. Make this on a slow weekend morning and you'll be absolutely buzzing.

Cook: 10 min
Serves 2

Before You Start

  • Food processor
  • 1x 280g block firm tofu (pressed to remove excess liquid)
  • Microplane or fine grater

Ingredients

  • 1 tbsp plant-based butter
  • 1 tsp pepper
  • 1 tsp black salt (Kala Namak)
  • ½ tbsp plant-based butter
  • ¼ tsp ground turmeric
  • 1 x 280g block of firm tofu
  • 2 garlic cloves
  • 3 spring onions
  • 1 x 300g block of silken tofu
  • bagels

Method

1

To start

  • Peel and grate the garlic
  • Finely slice the spring onions
  • Place the silken tofu in the food processor and blitz to a smooth cream
2

Begin the cooking

  • Pop the frying pan over a medium heat
  • Add the dairy-free butter and melt
  • Add the sliced spring onions and stir for 3–5 minutes
  • Add the garlic and stir for 1 minute
  • Add the turmeric, black pepper and kala namak
3

For the bagels

  • Put the bagels in the toaster
4

For the tofu

  • Drain any liquid from the pressed firm tofu
  • Pour the creamed silken tofu into the frying pan and stir everything together
  • Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan
  • Fold everything together for 1–2 minutes to completely warm through
  • Take the pan off the heat
5

Time to serve

  • Serve the scrambled tofu on top of your toasted bagels

Tips & Variations

  • Get the right tofu: Make sure you're using silken tofu, not firm. Firm tofu will give you a crumbly texture rather than that smooth, creamy scramble. Silken is the one.
  • Don't rush the cooking: We know it's tempting to crank the heat but medium is your friend here. Low and slow keeps the texture soft and custardy rather than rubbery.
  • Load up the bagel: We love this with sliced avocado, a few chilli flakes, or some hot sauce on top. Henry always adds a bit of extra black pepper at the table too.

Why This Works

The trick here is the combination of silken tofu and kala namak. The tofu gives you that soft, wobbly, custardy texture that scrambled eggs have, and the kala namak does something almost magical with the sulphur notes that make it taste genuinely eggy. Trust us on this one, don't skip the kala namak. A splash of turmeric pulls the colour right and the dairy-free butter keeps everything rich and glossy.