clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan tofu scramble recipe.

Tofu Scramble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2-3 1x
  • Category: vegan, breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 1416 ounces tofu, firm, extra firm or sprouted tofu.
  • 12 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
  • 13 teaspoons nutritional yeast
  • pinch cayenne pepper or Aleppo chili flakes
  • Garnish: 1/4 cup chopped green onions


  1. Place the block of tofu on a paper towel and blot all sides gently. No need to press all the water out!
  2. 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.)
  3. 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.
  4. 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.
  5. Taste and adjust salt, garnish with green onions, and serve!


  • 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


  • 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