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.
I made this tofu scramble recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with all the ingredients you prefer – or with anything you’d use on your regular scrambled eggs. It’s truly delicious.
Besides, the vegan version of this traditional breakfast is healthier, lower in fat, and cholesterol-free, so it’s a win-win! It’s also loaded with lots of protein, so if you make it you’ll get a tasty and nutritious dish in less than 15 minutes.
Tofu scramble, vegan, and very easy to make. Serve it for breakfast or brunch over a warm toast or accompany it with any kind of meat substitute or fresh fruit. To make it you only need 15 minutes and 4 easy-to-find ingredients.
How to make tofu scramble – Step by step
- Chop the tofu (photo 1) and use a fork to crumble it into bite-sized pieces (photo 2).
- Heat some oil in a pan or a large skillet and add the tofu and all the remaining ingredients (photo 3). Stir and cook over medium-high heat for 5 to 10 minutes (photo 4).
- Serve your tofu scramble immediately over some toasts and topped it with fresh parsley.
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 an eggy taste.
- If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp 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.
How long will this tofu scramble last?
It’s important to keep the leftovers in an airtight container in the fridge so your tofu scrambled eggs keep all their properties. It will last in the fridge for up to 1 week.
Can I freeze this tofu scramble?
Yes, you can. It’s actually a good time-saver option. Feel free to 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 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.
How to serve tofu scramble
Serve your tofu scramble 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.
Looking for more vegan breakfast recipes?
Did you make this tofu scramble recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
PrintTofu Scramble
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- 2
- Breakfast
- American
- Vegan
Servings 2
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!
Ingredients
- 8 ounces firm tofu (225 g)
- 1/4 tsp salt, see notes
- 1/4 tsp turmeric powder, see notes
- 1/8 tsp 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 1/8 tsp 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
- Serving Size: 1/2 of the recipe
- Calories: 80
- Sugar: 0.7 g
- Sodium: 248 mg
- Fat: 4.7 g
- Saturated Fat: 1 g
- Carbohydrates: 2.1 g
- Fiber: 1.1 g
- Protein: 9.3 g
Update Notes: This post was originally published in April of 2018, but was republished with new photos, step-by-step instructions, and tips in January of 2021.
What brand of Tofu do you use?
Hi Sher! We’re from Spain, so I can’t help you with that, sorry! Even so, brands are not important for this recipe 🙂
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.
★★★★★
Hi Kevin! I’m so glad you liked it 🙂 Thanks for your kind comment!
This is delicious! Simple to make as written 🙂
★★★★★
Hi! I’m so glad you liked it 🙂
I found these very dry. How can you make them creamier? Would love to hear your suggestions. This is an excellent blog. Thank you.
Hi Eleanor! Have you drained the tofu?
Delicious! Very simple and easy recipe but taste great
★★★★★
Hi Kim! Thank you so much 🙂
This is so good. I melted some vegan cheese on top, too.
★★★★★
Hi Sabrina! Sounds so good 🙂
I made this and it tasted like real scrambled eggs! It’s delicious and I plan on making it again soon. Thanks!
★★★★★
Hi Chris! That’s amazing 🙂
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.
★★★★
Hi Sarah! I’m so glad you liked it 🙂
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.
★★★★★
Hi Graham! I’m so glad you liked it 🙂
My 3 1/2 year old said “mm, I like these eggs!” And we enjoyed them too. So simple and so tasty!
★★★★★
Hi Selma! I’m so glad you enjoyed our tofu scramble 🙂