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    Home > Recipes > Breakfast

    Tofu Scramble

    Published: Jul 10, 2022 · Modified: Oct 7, 2022 by Iosune · This post may contain affiliate links · 272 Comments

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    Photo of some tofu scramble with a heading
    Close-up photo of some tofu scramble with a heading

    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!

    Close-up photo of tofu scramble

    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!

    Contents hide
    1. Ingredient notes
    2. Dietary variations
    3. Pro tips
    4. How to make tofu scramble
    5. How to store
    6. Can tofu scramble be reheated?
    7. Serving suggestions
    8. Looking for more vegan breakfast recipes?
    9. Did you make this tofu scramble recipe?
    10. Tofu Scramble
    Photo of the ingredients needed to make this recipe

    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.
    Step-by-step photo of how to make this recipe

    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.

    Photo of some tofu scramble

    Looking for more vegan breakfast recipes?

    • Avocado Toast
    • Breakfast Potatoes
    • Tempeh Bacon
    • Hash Browns
    • Gluten-Free Bread

    Did you make this tofu scramble recipe?

    Please leave a comment and rate it below. We’d love to hear from you!

    Square photo of some tofu scramble

    Tofu Scramble

    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!
    4.84 from 98 votes
    PRINT PIN RATE
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 8 ounces firm tofu
    • ¼ teaspoon salt, see notes
    • ¼ teaspoon turmeric powder, see notes
    • ⅛ teaspoon ground black pepper
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    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

    Serving: 1serving | Calories: 80kcal | Carbohydrates: 2.1g | Protein: 9.3g | Fat: 4.7g | Saturated Fat: 1g | Sodium: 248mg | Fiber: 1.1g | Sugar: 0.7g

    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.

    More Vegan Breakfast Recipes

    • Vegan Pumpkin Muffins
    • Vegan Banana Bread
    • Vegan Donuts
    • Vegan Bacon
    4.4K shares

    Reader Interactions

    Comments

    1. Karol says

      December 15, 2022 at 2:51 pm

      5 stars
      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!!!

      Reply
      • Iosune says

        December 16, 2022 at 7:49 am

        Hi Karol! So glad you enjoyed it 🙂

        Reply
    2. LILY U CIRSTOIU says

      July 11, 2022 at 2:39 pm

      i would add a pinch of Black salt, also known as kala namak or Himalayan black salt, This give the recipe a "eggy" taste.

      Reply
      • Iosune Robles says

        July 15, 2022 at 5:42 pm

        Hi! That's a good idea 🙂

        Reply
    3. Sher says

      April 12, 2022 at 12:59 am

      What brand of Tofu do you use?

      Reply
      • Iosune Robles says

        April 22, 2022 at 8:46 am

        Hi Sher! We're from Spain, so I can't help you with that, sorry! Even so, brands are not important for this recipe 🙂

        Reply
    4. Kevin says

      March 26, 2022 at 2:01 pm

      5 stars
      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.

      Reply
      • Iosune Robles says

        March 28, 2022 at 12:53 pm

        Hi Kevin! I'm so glad you liked it 🙂 Thanks for your kind comment!

        Reply
    5. John Schoen McCullough says

      February 23, 2022 at 4:17 pm

      5 stars
      This is delicious! Simple to make as written 🙂

      Reply
      • Iosune Robles says

        February 25, 2022 at 9:46 am

        Hi! I'm so glad you liked it 🙂

        Reply
    6. Eleanor Kenyon says

      February 01, 2022 at 8:10 am

      I found these very dry. How can you make them creamier? Would love to hear your suggestions. This is an excellent blog. Thank you.

      Reply
      • Iosune Robles says

        February 07, 2022 at 12:03 pm

        Hi Eleanor! Have you drained the tofu?

        Reply
      • Fi says

        January 29, 2023 at 12:16 am

        If you use silken rather than hard tofu it comes out soft and creamy

        Reply
        • Iosune says

          January 30, 2023 at 9:01 am

          Hi Fi! Thanks for your comment 🙂

    7. Kim says

      January 16, 2022 at 1:08 pm

      5 stars
      Delicious! Very simple and easy recipe but taste great

      Reply
      • Iosune Robles says

        January 18, 2022 at 10:47 am

        Hi Kim! Thank you so much 🙂

        Reply
    8. Sabrina says

      December 29, 2021 at 3:46 am

      5 stars
      This is so good. I melted some vegan cheese on top, too.

      Reply
      • Iosune Robles says

        January 04, 2022 at 11:13 am

        Hi Sabrina! Sounds so good 🙂

        Reply
    9. Chris Brick says

      November 19, 2021 at 10:39 pm

      5 stars
      I made this and it tasted like real scrambled eggs! It’s delicious and I plan on making it again soon. Thanks!

      Reply
      • Iosune Robles says

        November 23, 2021 at 12:39 pm

        Hi Chris! That's amazing 🙂

        Reply
    10. sarah says

      October 28, 2021 at 3:44 pm

      4 stars
      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.

      Reply
      • Iosune Robles says

        November 05, 2021 at 10:53 am

        Hi Sarah! I'm so glad you liked it 🙂

        Reply
    11. Graham Goater says

      October 20, 2021 at 9:08 pm

      5 stars
      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.

      Reply
      • Iosune Robles says

        October 21, 2021 at 1:23 pm

        Hi Graham! I'm so glad you liked it 🙂

        Reply
    12. Selma Hamza says

      October 08, 2021 at 1:02 am

      5 stars
      My 3 1/2 year old said “mm, I like these eggs!” And we enjoyed them too. So simple and so tasty!

      Reply
      • Iosune Robles says

        October 11, 2021 at 9:34 am

        Hi Selma! I'm so glad you enjoyed our tofu scramble 🙂

        Reply
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