A vegan version of scrambled eggs, this Tofu Scramble recipe is so delicious! Load it up with seasonal veggies that you already have on hand, or keep it plain and simple- either way, you’ll love this high-protein vegan breakfast. Make it in 15 minutes!
If you surrendered to the air, you could ride it. ~Toni Morrison~
I can’t tell you how much I love this tofu scramble recipe and how often I make it. It is one of my favorite vegan breakfasts because it is full of lean protein but has zero cholesterol compared to eggs (which I also love). I feel very satisfied after eating it; it’s filling but not heavy. And I like that I can add whatever veggie I’m in the mood for. The recipe is incredibly easy and adaptable and can be made in 15 minutes flat. I often saute veggies along with the tofu to boost nutrient density- usually with whatever is in the fridge, but you can keep it simple with just tofu if you prefer.
Ingredients in Tofu Scramble
- Organic Firm Tofu- Always purchase organic, non-GMO tofu. Any texture will work, but I usually opt for firm tofu or extra firm tofu, high-protein tofu or sprouted tofu. Silken Tofu also works; see recipe notes. Baked or pressed tofu will not crumble as well here.
- olive oil for sauteing
- Salt and Spices: turmeric, garlic powder, paprika, nutritional yeast, black pepper, cayenne or Aleppo chili flakes.
- Optional Veggies: Add any saute-able vegetable you like- diced onions, leeks, mushrooms, bell pepper, shredded cabbage, asparagus, baby spinach, kale, bok choy, zucchini, etc.
- Optional Garnishes– fresh herbs or scallions, microgreens, avocado, tomatoes, sriracha, sunflower seeds, hemp seeds, pumpkin seeds, salsa, or fermented hot sauce.
How to make Tofu Scramble
Place the block of tofu on a paper towel and blot all sides gently—no need to press down hard. Gentle, gentle.
Heat olive oil in a large nonstick pan or cast-iron skillet. (Note: If adding onions or veggies or saute them first until tender-crisp, over medium heat, seasoning with salt and pepper, then set them aside.)
Crumble the tofu into the oiled pan using your fingers, then, break it apart with a wooden spatula until you have relatively uniform pieces. Let this saute 4 minutes over medium heat, just like this, without mixing.
Season with salt, pepper, garlic powder, paprika, turmeric, chili flakes and nutritional yeast.
Stir until combined and saute another 3-4 minutes. If you prefer a creamier consistency, add a splash of plant-based milk.
Add your cooked veggies in (if using) or even a handful of baby spinach. Taste and adjust salt, garnish with green onions, and serve!
Serving Suggestions
Serve in a bowl with sliced avocado and microgreens with a side of sourdough toast or breakfast potatoes.
Fold the tofu scramble into tortillas and make breakfast tacos or breakfast burritos with tomatoes, black beans, avocado, salsa or hot sauce.
Tips for making the Best Tofu Scramble
- Don’t blot or press the tofu too much; it will dry it out. Just blot a little.
- Add a splash of plant-based milk and stir it in right before serving to give a more creamy texture.
- Tofu is a blank canvas and will only be as tasty as you make it. If it tastes bland, it probably needs salt. If you are adding veggies, you’ll need to up the salt.
- Feel free to experiment with seasonings! Other flavor profiles include using garam masala, furikake or taco seasoning!
Storage
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Either microwave or reheat in a pan with a little more plant-based milk.
More favorite Breakfasts!
Tofu Scramble Recipe
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2-3
- Category: vegan, breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Tofu Scramble is so delicious! Load it up with healthy seasonal veggies or keep it simple. A tasty vegan, high-protein breakfast in 15 minutes flat!
Ingredients
- 14–16 ounces tofu, firm, extra firm or sprouted tofu.
- 1-2 tablespoon olive oil
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon ground turmeric powder
- 1/4 teaspoon paprika or smoked paprika
- 1-3 teaspoons nutritional yeast
- pinch cayenne pepper or Aleppo chili flakes
- Garnish: 1/4 cup chopped green onions
Instructions
- Place the block of tofu on a paper towel and blot all sides gently. No need to press all the water out!
- Heat olive oil in a large nonstick pan or large cast-iron skillet. (Note: If adding onions or veggies – saute them first over medium heat, until tender-crisp- seasoning with salt and pepper, then set them aside.)
- Crumble the tofu into the oiled pan using your fingers, then continue breaking it apart with a wooden spatula until you have small, relatively uniform pieces. Let them cook over medium heat for 4-5 minutes without stirring, then season with salt, pepper, spices, and nutritional yeast. Give a good stir and saute another 3-4 minutes.
- If you prefer a creamier consistency, add a splash of plant-based milk. Add back your cooked veggies in ( if using) or even a handful of baby spinach.
- Taste and adjust salt, garnish with green onions, and serve!
Notes
- Optional: 2 cups chopped veggies – use “saute-able” veggies like – diced onion, mushrooms, baby spinach, shredded cabbage, kale, bell pepper, bok choy, asparagus, etc.
- Optional: very small splash soy sauce or Bragg’s liquid amino acids to add depth
- Optional toppings: fresh herbs or microgreens, avocado, tomatoes, hot sauce, toasted nuts or seeds
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 1.1 g
- Sodium: 13.7 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Carbohydrates: 5.3 g
- Fiber: 1.1 g
- Protein: 13.2 g
- Cholesterol: 0 mg
Better than scrambled eggs! I’ve been making a triple batch of this recipe for the last few weeks and the spouse and I love it!! I add sautéed onions, garlic, bell peppers, mushrooms, and greens and it is soooo scrumptious! And it’s easier, healthier, and less costly than scrambled eggs.
Thanks for another stellar recipe!
Yay Ingrid, glad you are playing around with this one!
I was really pleasantly surprised by this recipe. I never had tofu for breakfast and was ready not to like it, but I did! Quite tasty and filling! Thank you for another great recipe.
Nice Dina, so glad you gave it a try!
Hi Sylvia! I’m interested in trying Silken tofu with this recipe, but could use some tips. I’ve never cooked with creamy tofu before.
I would just give it a go! I have not made this with silken tofu, but might give it a try. The package is smaller than regulr tofu, so you may need to scle back salt and spices or add to taste. 🙂
Tried this recipe with the silken tofu and it was fantastic! Love the creaminess and it combined easily with some veggie chorizo. Added caramelized onions, sauteed green bell peppers, and cherry tomatoes. Seasoned with garlic powder, dried basil, rosemary, salt and pepper. Garnished with fresh chives and parsley and was served over herby breakfast potatoes. Hubby was ecstatic! I will definitely be making this again! Thank you for this recipe and the encouragement to try it with the silken tofu!
Sounds absolutely delicious! Thanks so much for reporting back, very much appreciated and I am trying this, this morning!
Very good. Easy. Quick and pretty close to eggs. Delicious.
Glad you enjoyed this Tammy!
Haven’t tried it yet but curious about saving tofu. Recipe calls for 8oz of tofu and packages are usually larger. I normally use the whole block no matter the recipe but wondered about saving half a block in the fridge for a day or two. How do you save “uncooked” tofu?
Hi Jeremy- yes, you can save tofu- it actually lasts a long time in the fridge! Just cut the block in half and leave the other half in the original package with the water, cover. 🙂
Thanks for the quick reply Sylvia. We’ll give that a try next time.
Hi Sylvia, I came across and am amazed at the variety of foods and recipes. I am dramatically trying to change not only my lifestyle but also my eating habits. I have just been diagnosed with T2 diabetes, I have to lose a lot of weight plus control my glucose levels. My goal is to put diabetes behind me and I believe that by eating more plant based foods, plus fruit. Could you please advise.
Hi Mike, I am not a doctor or nutritionist, so can’t really advise. But I believe you are on the right track and I know people who have reversed diabetes through diet. So this is what I would tell a friend: Eat whole foods that don’t raise your glucose levels – I’d start by eliminating processed foods that contain sugar and white flour. Fill your plate with veggies, and lean proteins. Move your body a little after meals. 🙂 Best of luck on your health journey and glad you are here!
Thank you so much for your response. Rest assured I shall be using a lot of your recipes and am looking forward to trying lots of new foods and flavours. Thank again x
Thanks Mike!
This tofu scramble was very good, the texture very similar to scrambled eggs. I served it with Mexican beans which made me think it would be excellent for Huevos Rancheros. Next time I will add some fresh tomatoes to the scramble at the very end for a pop of fresh flavor.
Love it!
To make the tofu easy, cut extra firm tofu in 1/2 inch dice, then use a potato masher to refine the consistency.. Sprinkle with 1 tbsp of tumeric and stir in well before cooking.
One of my favorite breakfasts!