Updated: Jan 20
I eat this Filipino-style tofu egg scramble almost weekly because I love it so much! The taste and texture of this scramble is so close to chicken egg scramble with the bonus that you get the protein without the cholesterol.
Growing up my mom would often cook me and my brothers a traditional Filipino breakfast which has 3 parts: garlic fried rice + Filipino-style scrambled eggs = "silog", plus a meat like sausage, fried Spam (luncheon meat), pork tocino, or sweet longganisa pork sausage.
Here's an example of vegan Spamsilog which is fried Spam + silog. In this case, the vegan Spam is OmniFoods vegan, plant-based OmniPork luncheon meat which amazingly tastes just like the original animal-based SPAM.
The soft scramble texture secret
Making the tofu scramble Filipino style is pretty easy. When using tofu as a scrambled egg substitute there's a secret I learned to make the texture closer to soft scrambled eggs.
That secret is using two types of tofu: firm + silken.
The soft scramble taste secret
This ingredient will add an "egg" flavor comparable to the taste of hard-boiled egg yolk to your tofu scramble.
That ingredient is Indian Black Salt also known as Kala Namak.
Kala Namak is actually pink in color and not black in color despite its namesake. With my recipe for Filipino-style scrambled eggs, you won't need this egg flavoring ingredient, but feel free to try it.
Use either the Better Than Bouillon vegan chicken base or Kala Namak
In this recipe, I use the Better Than Bouillon vegan chicken base which for my palate adds a hint of chickeny flavor I prefer. The Kala Namak will add more of an egg yokey flavor.
Choose which taste you prefer. Using both to me is kind of overwhelming, so I recommend using one or the other especially for your first time. But, if you feel adventurous, try making this tofu scramble using both and let me know what you think.
1/2 block of firm tofu*
1/4 block of silken tofu*
1/2 tomato chopped - Roma tomatoes are commonly used
1/2 large onion peeled and sliced thinly
2 cloves of garlic, peeled and sliced thinly
1/2 tablespoon BTB - Better Than Bouillon brand vegan chicken base mixed with 1-1/2 tablespoons of water* or 1/4 teaspoon Kala Namak*
1/4 teaspoon turmeric*
1/4 teaspoon garlic powder
1 tablespoon cooking oil
Salt or garlic salt
Turmeric gives the tofu scramble a yellow egg color. If you don't like turmeric, just omit it
Add Kala Namak to add a hard-boiled egg yolk flavor in replace of the BTB vegan chicken base
With the remaining blocks of tofu, you can use the firm tofu to add into a stir-fry or a buddha bowl. With the soft tofu, you can make some Filipino Taho or use it as a base to make a vegan alfredo sauce.
The Better Than Bouillon (BTB) brand vegan chicken base in the jar has a paste-like consistency and is packed with a salty umami chicken flavor. A small amount of water is used to thin out the base a bit.
Salt is a key component in this recipe, and taste depends on your palate. After adding the BTB vegan chicken base to the scramble, start with a pinch of garlic salt and taste the scramble. Add more salt if needed.
In a saucepan over medium heat, add oil. When oil is hot, add onions and garlic, and cook until softened.
Add chopped tomatoes, mixing well with the onions and garlic. Season with a small amount of garlic salt and pepper. Stir well together and let simmer for about 1 minute.
Add in the firm tofu by crumbling it with your fingers in small pieces, then add in the silken tofu. With a fork, mash the tofus together a bit.
Pour in the BTB chicken base and add the turmeric and garlic powder. If you are using the Kala Namak, add that in.
Gently fold in the tomatoes, onions and garlic with the tofu until everything is well combined. Let simmer for about 2-3 minutes stirring occasionally.
Taste and add in more salt and pepper if needed.
With leftovers, this tofu scramble will last in the fridge for about 3 days.
You can also use leftovers of this vegan egg scramble to make fried rice, Oyakodon, or Filipino Ginisang Ampalaya.