This recipe tastes like real eggs (really!) and comes together quickly, in a matter of minutes. By the time your toaster pops out your toast, this dish is done. I like to use Field Roast Mexican Chipotle vegan sausage. It has the best flavor of any I’ve tried, though they all contain a little oil. I use extra-firm tofu in this recipe and prepare it in a non-stick ceramic pan. I’ve tried making this in stainless steel, but I find that it sticks more than I like. Since I don’t want to add more oil, I go with a non-stick pan.

The secret to making tofu taste like eggs is the addition of black salt (Kala Namak) a rock salt found whole or ground at your local Indian grocer. When ground it is a grayish-pink color, not to be confused with pink Himalayan salt. Kala Namak has a strong sulphur taste that mimics the flavor of eggs. It doesn’t hold its flavor throughout the cooking process, so add it at the very last just before serving. If you are having a hard time maintaining a plant-based diet because you miss your morning eggs, this may be the answer to your prayers!

Yields: 3 cups


1 brick (16 oz) extra-firm tofu

1 teaspoon turmeric

1/8 teaspoon black pepper

2 links vegan sausage (I like Field Roast Chipotle) You can find this at most health food stores like EarthFare or Whole Foods. Our local Krogers grocery store carries it as well. It is ridiculously expensive on-line.

1/4 teaspoon black salt (Kala Namak)


Remove the tofu from its packaging and drain, patting the brick with a paper towel to remove as moisture as possible. Crumble into a non-stick pan.





Slice two links of plant-based Field Roast Mexican Chipotle sausage down the middle and remove plastic casing. Cut across into 1/4-inch slices.



Add one tablespoon turmeric. This adds color and protects agains Alzheimers, several cancers and inflammation.

Add one tablespoon turmeric. This adds color and protects against Alzheimers, several types of cancer, and inflammation.



Black pepper not only adds flavor but it also increases the bioavailability of turmeric 2,000%


Add black pepper and sausage and sauté on medium-high, stirring frequently, until tofu is reasonably dry and resembles scrambled eggs and the sausage is heated through.


Stir on medium heat until spices are incorporated and the tofu and sausage are heated through. This should only take a couple of minutes.

Stir on medium heat until spices are incorporated and the tofu and sausage are heated through. This should only take a couple of minutes.




Divide onto individual plates and sprinkle liberally with black salt. Serve immediately with toast and grits or hash brown potatoes.




Below are some of the products I used in this recipe. Click on the photo to order yours through my affiliate link with I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!

Click On Product To View Link


If you don’t have a good Indian market in your area, you can find this easily on line. Don’t be tempted to buy a ton of this. A little goes a long way. This 7-oz bag will last you a very long time.

Rani Black Salt (Kala Namak)


I use so much turmeric in my cooking, I buy it by the pound several times a year. This is a good organic product. Turmeric has so many wonderful healthful properties I try to use it every day. I even make a delicious hot turmeric drink. I call it my anti-inflammation drink. I even feed it to my elderly dog to ease her hip pain. Be sure to add a little black pepper when using turmeric. It increases its bioavailability 2,000%!

Frontier Herb Organic Ground Turmeric Root, 1 lb

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