Try this delicious tofu scramble: a vegan alternative to scrambled eggs, easy to make, protein-packed, and ready in just 10 minutes with only 5 ingredients.
Get ready to be blown away by this scrambled tofu. The tofu's delicate texture, mixed with just the right amount of spices, makes for a tasty dish that'll have you hooked and craving seconds!
Plus, it isn't just for breakfast, it's perfect any time of the day! Whether on toast in the morning or in wraps, tacos, or burritos for lunch or dinner, it's sure to become a kitchen favorite.
Looking for more vegan brunch recipes? Try my vegan French toast, vegan pancakes, vegan waffles, vegan banana bread, and vegan quiche for a plant-based feast that satisfies every craving!
Ingredients for tofu scramble
- Tofu: Choose firm, extra firm, or silken tofu. Extra firm tofu brings a hearty, dense texture, perfect if you like a more substantial scramble. Silken tofu, on the other hand, offers a creamy, delicate consistency. Personally, I prefer firm tofu for its ideal balance of texture and flavor absorption—it’s satisfying without being too dense.
- Oil: Use any oil you like, such as olive, coconut, or vegetable oil, though my favorite is extra virgin olive oil for its rich flavor.
- Salt: Any salt works, but for a more "eggy" flavor, try kala namak, a sulfurous salt that mimics the taste of eggs.
- Turmeric: Turmeric is optional; it mainly adds color. Skip it if you're not a fan of the flavor, as it won't impact the texture.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu scramble
Step 1: Break the tofu into small pieces with a fork or your hands.
Step 2: Warm the oil in a skillet over medium-high heat. Add the tofu and all other ingredients, stirring until everything is mixed well.
Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.
Step 4: Taste and adjust the salt if necessary, then serve right away.
Best vegetables to add
Add a mix of vegetables to customize your tofu scramble. Popular choices include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
Vegetables to add at the start: Sauté these in a bit of oil first to bring out their flavors before adding the tofu.
- Diced onions
- Minced garlic
- Bell peppers
- Mushrooms
- Broccoli florets
- Zucchini
Vegetables to add at the end: These softer veggies can be stirred in after adding the tofu, cooking until just tender.
- Fresh spinach or kale, which will wilt quickly
- Thinly sliced red peppers
- Diced or sliced tomatoes
How to serve tofu scramble
Tofu scramble is super versatile and goes great with just about anything:
- Classic breakfast plate: Pair it with toast, avocado, and some crispy hash browns or roasted potatoes.
- Stuffed in a burrito or wrap: Roll it up with salsa, guacamole, and greens in a tortilla for an awesome breakfast wrap.
- Piled on toast: Spread it on toast, add fresh herbs or hot sauce, and you’re set.
- Bowl style: Throw it over quinoa or rice with veggies and beans for a balanced bowl.
- With a simple side salad: Add a light salad or some fresh tomatoes to keep it fresh.
With so many ways to serve it, tofu scramble is perfect for any meal of the day!
Frequently asked questions
It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.
Yes, it can be frozen, though the texture may become slightly watery after thawing. To freeze, cool it fully, place it in an airtight container or freezer bag, and remove excess air. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed. The texture may differ slightly from fresh, but it’s still safe to eat.
To reheat it, microwave it in 30-second intervals, stirring in between, or warm it on the stovetop until heated through. Adding a splash of water or plant-based milk helps prevent it from drying out.
I hardly ever press my tofu, but many people think it's a must if you want it to absorb flavors from marinades or sauces. Pressing also makes it extra crispy—just wrap it in a clean towel, add some weight, and let it sit for 5-10 minutes.
Firm or extra-firm tofu works best. Firm tofu holds its shape well, creating a nice scramble-like texture, while extra-firm tofu offers an even denser consistency and withstands high-heat cooking. Both types absorb flavors well, making for a tasty scramble. The choice ultimately depends on your preferred texture.
More vegan breakfast recipes
Tofu Scramble
Ingredients
- 1 block firm tofu, either a 14-ounce (400 g) or 16-ounce (450 g) block will work
- 1 tablespoon oil, I used extra virgin olive oil
- ½ teaspoon salt, use kala namak salt for an eggy flavor
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
Instructions
- Crumble the tofu into bite-sized pieces using a fork or simply by hand.
- Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
- Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
- Taste and add more salt if needed and serve immediately.
Video
Notes
- Store tofu scramble in an airtight container in the fridge for 3-4 days, allowing it to cool completely first.
- For freezing, place cooled tofu scramble in an airtight container or freezer bag, press out excess air, and thaw overnight in the fridge.
- To reheat, warm in the microwave in 30-second intervals, stirring between, or on the stovetop with a splash of water or plant-based milk to prevent drying.
indigo says
Not bad even without special salt. Good on toast with spicy marinade.
Iosune Robles says
Thank you, Indigo! I’m glad you enjoyed it. Serving it on toast with a spicy marinade sounds delicious!
Iona says
This was delicious! I added some sundried tomatoes 🍅
Iosune Robles says
Thank you, Iona! I’m so glad you enjoyed it. Sundried tomatoes sound like a delicious addition! 🍅😊
Kate Elliott says
Hello, for the yellow colour of the "egg", can I use carrots powder instead of curcuma.
It's this product
https://inuliflora.ca/poudre-de-carotte/
thank you
Iosune Robles says
Hi Kate! Carrot powder could work as a natural coloring, but it may not give the same vibrant yellow as turmeric. It might also slightly change the flavor. If you try it, I’d love to hear how it turns out!
Elizabeth says
I make tofu scramble often. Good stuff! Thank you for this recipe!
Iosune says
Hi Elizabeth! Thank you! I’m so glad you enjoy tofu scramble—it’s such a versatile and tasty dish. Hope this recipe becomes a favorite for you!
Olivia says
I’m new to tofu and wanted to try a new way to enjoy it and I was so happy with the result!
To keep it from drying out in the pan, I also added the smallest dash of almond milk.
I also sautéed some spinach and served it with avocado on sourdough with a sprinkle of chilli flakes:)
Super delicious and can’t wait to try it again!
Iosune says
Hi Olivia! Sounds great 😉 So glad you liked it!
Carol says
Being new to cooking tofu, I was going in blind, but was pleasantly surprised! I added chopped spinach, orange bell pepper and fresh garlic. It’s my new go-to!
Iosune says
Hi Carol! So glad you liked it 🙂
Linda says
Simply the BEST and easiest scrambled tofu I've ever eaten.
I added shredded kale, leeks, and orange bell pepper. A splash of veggie broth incorporated the turmeric, black salt, and black pepper really well. Topped it off with a sprinkle of Nutritional Yeast. Delicious.
Iosune says
Hi Linda! Sounds great 🙂 So glad you liked it!