Recipe for vegan & gluten-free Mediterranean Tofu Scramble with sun-dried tomatoes and olives. Perfect for breakfast, brunch and taco fillings!

I love Tofu Scramble – it’s one of the first recipes I’ve tried as a vegan and I still make it often – especially as part of huge feast-like brunches. This is a Mediterranean version with sun-dried tomatoes and green olives. I love the combo!

Kala Namak. What?!

I highly recommend getting Kala Namak, which is the Himalayan Black Salt. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. And what would be a more perfect use for the salt than Tofu Scramble? I still remember the first time I made Tofu Scramble with Kala Namak years ago, I was so blown away by how delicious and egg-like it was, I’ve been making it ever since!

Serve the Mediterranean Tofu Scramble with …

Tofu Scramble FAQ

Can I reheat Tofu Scramble?

Yupp! Just put it back in the pan and heat until warm. If you want to add moisture, you can add a splash of non-dairy (and unsweetened!) milk.

What to do with leftover Tofu Scramble?

As mentioned above, you can reheat tofu scramble OR you can use it in a vegan “egg” and veggie stir-fry (fried rice), on breakfast pizza and it’s amazing as a wrap filling!

I don’t have Kala Namak. Do I really need it?

I’m a HUGE fan of Kala Namak. You can totally make Tofu Scramble without Kala Namak, but it really doesn’t taste the same! You will be missing out on the typical eggy taste and smell. Kala Namak is not only amazing for tofu scramble, but also for vegan omelets made with chickpea flour. In my opinion, it’s worth buying it!

I want to make soft scrambled ‘eggs’. Any advice?

I prefer having crispy bits in the Tofu Scramble, but my boyfriend is a sucker for soft ‘tofu scramble’. You can achieve this by adding unsweetened plant-based milk or cream such as oat cream while cooking it. Or you can whisk together oil, flour, and nutritional yeast over low heat and make a cheesy roux. Add that to the tofu scramble to make it soft and delicious.

Mediterranean Tofu Scramble Tofu Scramble is THE perfect vegan alternative for scrambled eggs. A special ingredient will make it taste and smell super eggy! This is a Mediterranean version with sun-dried tomatoes and olives. 5 from 2 votes Print Pin Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 5 minutes Servings: 1 -2 Calories: 445 kcal Author: Elephantastic Vegan Ingredients 1 1/2 cup firm tofu

3/4 teaspoon kala namak

1/2 teaspoon curry powder

1/2 teaspoon turmeric powder

1 teaspoon canola oil

1/4 cup sun-dried tomatoes , small chopped

1/2 cup pitted green olives

1 spring onion Instructions Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do so before adding it to the pan.

Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.

Keep it on medium-high heat while stirring for about 5 minutes. Add more kala namak or spices to taste.

Cut the sun-dried tomatoes, olives and spring onion in small pieces and add it to the pan, heat it for about 2-3 minutes until hot and serve! Estimated Nutrition Info Calories: 445 kcal | Carbohydrates: 28 g | Protein: 30 g | Fat: 25 g | Saturated Fat: 3 g | Sodium: 2999 mg | Potassium: 1664 mg | Fiber: 6 g | Sugar: 15 g | Vitamin A: 12.5 % | Vitamin C: 15.8 % | Calcium: 18.4 % | Iron: 41 % Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan Rate the recipe! A recipe rating helps other users to figure out if they should try a recipe. Please leave a good rating, if you like the recipe!

Did you make this Mediterranean Tofu Scramble? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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