Truffled Tofu Scramble

Luxurious scrambled tofu with truffle oil.

Let me start this post with a question: Are truffles vegan?

Truffles are a type of fungi that grows on the roots of certain trees. There are different types of truffles; such as black and white truffles, summer and winter truffles…

We can get truffles in two ways; by finding them in the wild or by cultivating them. So in theory, truffles are vegan, as they’re not animals, right? But here’s the thing, animals are being used by us people to find the truffles. So many vegans regard truffles as not vegan.

And yet I’m making truffled tofu scramble???? Here’s the good news: truffle oil!

There are two ways of making truffle oil. The traditional way is to infuse olive oil with truffles, quite expensive and still not vegan. But these days commercial truffle oil is made by adding synthetic truffle aroma to olive oil or other oil. This means that most supermarket versions of truffle oil doesn’t contain any truffle and is almost always vegan.

Buy a good quality truffle oil, and even this can be quite pricy, but a small bottle will go a long way.

About the recipe…

During the week I usually eat yogurt, fruit and granola for breakfast, but it’s weekend so… time for some fancy schmancy truffled tofu scramble!

For this French style tofu scramble I used some good quality and fresh ingredients, it’s all in the flavour.

The basis is tofu, of course… Then I added a sauce with soy milk, nooch, mustard powder, kala namak and freshly ground pepper. The scramble is finished with a sprinkle of hawai salt, which is black in colour, to give the dish the optical illusion of added truffles. A further scatter of chopped chives, which add the perfect tang and balance to the earthy aroma of the truffle. And a final drizzle of truffle oil!

This tofu scramble with truffle oil is soft, creamy and magical! It might not be your typical breakfast dish, but so amazingly good!

Serve the scramble as the ultimate luxurious breakfast or brunch, with some crusty bread or bagels on the side. And of course some non-diary butter! Mmmmmmmm…

For more breakfast recipes, be sure to check out our index page!


Take it slow.

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Truffled Tofu Scramble

vegan, gluten free, nut free


Serves 2-3:


For the scrambled tofu:

Olive oil, for frying

1 shallot, chopped

250 grams tofu, crumbled

Black pepper

Fleur de sel or hawai salt (which is black in colour)

1 tbsp non-diary butter

1 tsp truffle oil + extra for serving

For the sauce:

½ cup unsweetened soy milk

2 tsp corn starch

1 tbsp nutritional yeast

½ tsp mustard powder

⅛ tsp turmeric

Pinch of kala namak


Chopped chives



For the scrambled tofu:

Heat olive oil in a pan and sauté the shallot until translucent. Add the crumbled tofu and stir fry until golden.

Add the sauce and simmer for a few minutes, adding some extra milk if needed. Season with black pepper. Turn of the heat and stir in the non-diary butter and truffle oil. Set aside for a minute, the scramble will thicken and become more creamier.

Sprinkle with fleur de sel or Hawaii salt and drizzle with some extra truffle oil.

Garnish with chopped chives.

Serve with a salad or extra veggies (e.g. mixed mushrooms or spinach) and a few slices of crusty bread.


For the sauce:

In a cup, mix the ingredients for the sauce.

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