Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!
Eggs might be one of the hardest foods to give up when you go vegan, but this tofu scramble is a real game changer! It tastes a lot like real eggs and also its wonderful texture will fool even the toughest of the non-vegans. Besides, it is cholesterol-free, low in fat, and loaded with plant-based protein.
I conveniently made this tofu scramble recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with any ingredient you have on hand. It is ready in just 15 minutes!
Ingredient notes
- Firm tofu: firm or extra firm tofu work best for this recipe, but soft or silken tofu will also work.
- Turmeric powder: this ingredient is optional. If you’re not a turmeric lover or you’re not used to its flavor, add only ⅛ teaspoon of turmeric powder, then try the scramble, and add more of it if needed.
Dietary variations
- Make it oil-free: use a non-stick skillet or add a little bit of vegetable stock or water instead of oil.
Pro tips
- Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it a fantastic eggy taste.
- Add your favorite spices, veggies, or ingredients.
- Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
How to make tofu scramble
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Heat some oil in a pan or a large skillet and add the tofu and all the remaining ingredients. Stir and cook over medium-high heat for 5 to 10 minutes.
- Serve your tofu scramble immediately.
How to store
- Fridge: store the leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: prepare the tofu and cut it into bite-sized pieces, freeze it and thaw right before making your scramble. To do this you’ll have to keep the tofu in a sealed container or in a freezer bag. It will last for up to 5 months in the freezer. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Can tofu scramble be reheated?
Yes, it can! Feel free to reheat it in a pan or in the microwave over medium heat and be careful not to overcook it. If you reheat it on the stovetop, you could incorporate some oil, water, or vegetable stock.
Serving suggestions
Serve your scrambled tofu plain or over toasts with some chopped parsley on top. Feel free to customize it with spices like onion powder or garlic powder and eat it with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch.
You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
Another option would be to sautée some onion, spinach, tomato, and mushrooms (or your favorite vegetables, for that matter) over medium heat on a skillet and mix them with your tofu scramble. Feel free to add some hot sauce for a spicy touch.
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Did you make this tofu scramble recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Tofu Scramble
Ingredients
- 8 ounces firm tofu
- ¼ teaspoon salt, see notes
- ¼ teaspoon turmeric powder, see notes
- ⅛ teaspoon ground black pepper
Instructions
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
- Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
- Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Notes
- Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it an eggy taste.
- If you’re not a turmeric lover or you’re not used to its flavor, add only ⅛ teaspoon of turmeric powder, then try the tofu scramble and add more of it if needed.
- Add your favorite spices, veggies, or ingredients.
- Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
- To make this recipe, I'd use firm or extra-firm tofu instead of silken tofu.
- If you’re oil-free, just make this tofu scramble recipe with some water or vegetable stock instead.
Nutrition
Update Notes: This post was originally published in April of 2018, but was republished with new photos, step-by-step instructions, and tips in July of 2021.
Karol says
Thanks for this recipe! I absolutely love it. I added sautéed onions and spinach and a bit of onion and garlic powder. It came out great!!!
Iosune says
Hi Karol! So glad you enjoyed it 🙂
LILY U CIRSTOIU says
i would add a pinch of Black salt, also known as kala namak or Himalayan black salt, This give the recipe a "eggy" taste.
Iosune Robles says
Hi! That's a good idea 🙂
Sher says
What brand of Tofu do you use?
Iosune Robles says
Hi Sher! We're from Spain, so I can't help you with that, sorry! Even so, brands are not important for this recipe 🙂
Kevin says
Very very good, and much easier than some of the other similar recipes I saw. Used it in breakfast burritos and you can hardly tell it wasn’t eggs. Looked like eggs and had scrambled egg consistency. I think I’ll definitely try to find Kala Namak to use for the next time I try this. Very good recipe, thank you.
Iosune Robles says
Hi Kevin! I'm so glad you liked it 🙂 Thanks for your kind comment!
John Schoen McCullough says
This is delicious! Simple to make as written 🙂
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Eleanor Kenyon says
I found these very dry. How can you make them creamier? Would love to hear your suggestions. This is an excellent blog. Thank you.
Iosune Robles says
Hi Eleanor! Have you drained the tofu?
Fi says
If you use silken rather than hard tofu it comes out soft and creamy
Iosune says
Hi Fi! Thanks for your comment 🙂
Kim says
Delicious! Very simple and easy recipe but taste great
Iosune Robles says
Hi Kim! Thank you so much 🙂
Sabrina says
This is so good. I melted some vegan cheese on top, too.
Iosune Robles says
Hi Sabrina! Sounds so good 🙂
Chris Brick says
I made this and it tasted like real scrambled eggs! It’s delicious and I plan on making it again soon. Thanks!
Iosune Robles says
Hi Chris! That's amazing 🙂
sarah says
Hi Iosune, I'm not vegan but I have allergies to eggs and dairy and there are a lot of foods I miss. I have to say there scrambled eggs are delicious.
Iosune Robles says
Hi Sarah! I'm so glad you liked it 🙂
Graham Goater says
Hi losune, I came across this recipe by chance and thought, "no way". Well, was I pleasantly surprised 🤗. I had my Tofu Scramble with a side of steamed organic broccoli. A really tasty supper. As a vegan, this recipe was a great find. Simple to make and tasty to eat.
Iosune Robles says
Hi Graham! I'm so glad you liked it 🙂
Selma Hamza says
My 3 1/2 year old said “mm, I like these eggs!” And we enjoyed them too. So simple and so tasty!
Iosune Robles says
Hi Selma! I'm so glad you enjoyed our tofu scramble 🙂