Scrambled Tofu On Toast (No Oil)

Author Molly Patrick of Clean Food Dirty Girl


  • 1 block firm tofu (14oz / 397g) , drained and pressed (don’t use soft or extra firm tofu, regular firm is the one you want for this recipe)


  • 3/4 teaspoon black salt aka "Kala Namak"
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper about 20 turns


  1. Take the block of tofu out of the package and rinse it with water. Place the tofu on a plate and then set a cutting board on top of it and place something heavy on the cutting board, like a few cans or a heavy book. Let it set like this for about 15 minutes so the water can drain from the tofu. 

  2. While the tofu is being pressed, add all of the spices to a medium-sized mixing bowl and stir together. 

  3. When the tofu is done draining, remove from the plate and press it with a few paper towels or a clean kitchen cloth to extract any remaining liquid.

  4. Place the block of tofu in the mixing bowl with the spices and mash it with a potato masher until there are no more big pieces of tofu. 

  5. Stir everything together and then transfer to a smaller container with a lid and store in your fridge overnight. You don't have to marinade it over night but this makes it super tasty. If you skip this step, marinate the tofu in the spices for at least 10 minutes. 

  6. When you're ready to have your Scramble, heat up a skillet for a couple of minutes over medium-low heat and then add the tofu and cook for about 5 minutes, flipping over intermittently with a flat spatula, until the tofu is heated all the way through. 

  7. Serve on sprouted toast with thinly sliced tomatoes and chopped up chives, or any other toppings that sound yummy. Sprouts and avocado is also a yummy combo.