My tofu scramble easy button.

A pre-made seasoning makes the best (easiest) scramble every time!

What’s the biggest time suck for you in the kitchen?

Chopping? Measuring? Cleaning? Standing there, wondering what to cook?

For me: all of the above.

Cooking is part of living a healthy life — the veggie prep, the ingredient measuring, the cleaning. But sometimes that reality just feels heavy…in less eloquent terms, it sucks.

---

When Cooking Feels Heavy

Like right now: I’m surrounded by random piles of crap around the house, a crusty bowl of oatmeal on the table in front of me, dirty dishes on the counter from last night’s dinner. I’m still in my pajamas. The baby is napping, and I’m recovering from the emotional mess of getting George off to his second day of preschool (spoiler: it didn’t go well). I could do a million different things, or sit in the dark alone doing nothing.

But instead, I’m thinking about dinner—and distracting myself by sitting here typing about it.

---

Easy Button Dinner

Tonight it’s tofu scramble — my easy button dinner. I’ll do tofu scramble with roasted veggies and whatever carb is around: leftover grains, a wrap, or sourdough. If there’s avocado, cashew sour cream, or tahini sauce, great. If not, sometimes it’s just tofu scramble with mustard or bottled salsa, avocado, and raw veggies in a tortilla. Whatever is easiest.

And the whole point of this post is this— about six months ago, I came up with a shortcut that’s made tofu scramble so much faster.

First, a quick refresher: tofu scramble is a vegan take on scrambled eggs, but with tofu. To get that egg-y flavor, you need black Himalayan salt (it has sulfur, so it smells/tastes like eggs). I also add nutritional yeast for a cheesy, umami hit, turmeric for color, and garlic powder for flavor. Optional extras: black pepper, red pepper flakes, lemon juice.

The annoying part? Measuring all those things every time.

---

A New Shortcut

So I stopped. I mixed up a little jar of “tofu scramble seasoning.” Now I just crumble the tofu into a pan, measure once, and I’m done.

We eat tofu scramble once or twice a week, and this one small shortcut has made a significant difference.

If you’re a tofu scramble lover (or looking to try it out) this could be a nice little tofu hack.

---

Tofu Scramble Seasoning Mix

Tofu scramble is one of those meals I come back to again and again — quick, nourishing, and endlessly adaptable. To make it even easier, I like to keep a jar of seasoning ready on the shelf. With the mix already made, there’s no need to measure a handful of spices each time you cook; instead, you simply scoop, stir, and enjoy a scramble that’s perfectly seasoned every time. Below you’ll find the recipe for the mix itself, along with a simple method for making tofu scramble if it’s new to you.

(Makes 6 batches of tofu scramble)

Ingredients

½ cup plus 2 tablespoons (70 g) nutritional yeast

4 teaspoons (13 g) garlic powder

4 teaspoons (16 g) kala namak / black salt

2 teaspoons (4 g) ground turmeric

¼ teaspoon (1 g) black pepper, more if you like

How-to

Add all the ingredients to a lidded jar or container. Put the lid on and shake to combine. Store in a cool, dry, dark place for up to one month (likely longer). I suggest using 2 tablespoons of the mixture for each 14-ounce block of tofu. You can adjust the amount you add depending on your preference. See the printable PDF for a basic tofu scramble recipe.

Remember to shake the jar well before each use.

---

Printable PDF

Tofu Scramble Seasoning Mix

51.3KB ∙ PDF file

Download

Download

---

Notes

Tofu: Don’t worry if your block of tofu is a little bigger or a little smaller, it won’t make a big difference. I prefer using firm (not extra firm) tofu for my scramble. I think it makes for a better texture, but extra firm will work too.

Black salt (kala namak): This mineral-rich salt is easy to find at Indian grocery stores, online, and many health food shops. Its slightly sulfurous flavor is what gives tofu scramble that classic “eggy” taste. If you can’t find it, use regular sea salt instead — about 1 tablespoon will work well as a substitute for the black salt.

*** Black Himalayan salt has a habit of clumping. Just break it up with the back of a spoon before mixing it in. If it’s really stuck together, a quick spin in a coffee grinder will do the trick.

Adjustments: These ratios can be adjusted and modified as needed. As always, taste and reseason right at the end with salt and pepper. If you want the scramble to be a bit brighter, add a squeeze of lemon juice. A littler spicer, add some crushed chili flakes or cayenne pepper.