The Best Vegan Tofu Scramble

Name: The Best Vegan Tofu Scramble
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 16-ounce block firm tofu; 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

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This is The Best Tofu Scramble you'll ever try! A vegan alternative to scrambled eggs, incredibly easy to make, high in protein, and ready in just 10 minutes with only 5 ingredients.

Tofu scramble, bread, and tomato slices served on a white dish.

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 delicious Vegan French Toast, fluffy Vegan Pancakes, and crispy Vegan Waffles for a plant-based feast that satisfies every craving!

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🌟 Why you'll love this recipe
🧾 Ingredient notes
📋 Variations
🔪 Instructions
💭 Expert tips
❓Recipe FAQs
🧇 More vegan breakfast recipes
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🌟 Why you'll love this recipe

Easy to Make: This recipe is incredibly simple and requires minimal effort in the kitchen. And it's ready in just 10
minutes!
Bursting with Flavor: Each bite is packed with delicious and vibrant flavors that will make your mouth water.
Versatile: You can easily customize this scramble to suit your preferences and dietary needs, allowing you to customize it with additional veggies or ingredients of your choice.
Healthy Ingredients: This recipe is made with wholesome and nutritious ingredients that will nourish your body.
Crowd Pleaser: Whether you're cooking for yourself or entertaining guests, this dish is sure to impress everyone at the table.

🧾 Ingredient notes

Ingredients needed to make tofu scramble.

Tofu: When it comes to making tofu scramble, you have a few options to choose from in terms of types of tofu: firm, extra firm, or silken tofu. Each type offers its own advantages.

Extra firm tofu provides an even denser texture, which holds up exceptionally well during cooking. This makes it ideal for those who prefer a hearty and robust scramble.

Silken tofu, on the other hand, offers a creamy and delicate texture that can add a luxurious touch to your scramble.

While not as common in scrambled tofu, silken tofu can create a silky-smooth consistency that some may find appealing.

Personally, I prefer using firm tofu. Its dense texture adds a satisfying bite to each mouthful, and its ability to absorb flavors makes for a delicious and satisfying meal every time.

I particularly enjoy the texture it provides over extra firm tofu, as I find extra firm tofu to be overly dense for my taste.

If you have a 14-ounce (400 grams) block of tofu instead of a 16-ounce (450 grams) one, it's perfectly fine.

Oil: You can use any oil you like, such as olive oil, coconut oil, or vegetable oil, but my personal favorite is extra virgin olive oil.

Salt: Feel free to use any type of salt you like, but if you're looking for that eggy flavor in your scramble, go for kala namak. It's got this unique sulfurous taste that mimics the flavor of real eggs.

Turmeric: You can omit it if you want, as its primary function is to provide color. Feel free to skip it, especially if you're not a fan of its taste.

See the recipe card below for a full list of ingredients and measurements.

📋 Variations

Mexican Fiesta Tofu Scramble: Add diced bell peppers, onions, jalapeños, and black beans. Top with avocado slices, salsa, and a sprinkle of cilantro.
Mediterranean Tofu Scramble: Incorporate diced tomatoes, spinach, kalamata olives, and Vegan Feta Cheese. Serve with a side of toasted pita bread or whole-grain toast.
Asian-Inspired Tofu Scramble: Add shiitake mushrooms, scallions, ginger, and a splash of soy sauce. Garnish with sesame seeds and serve with steamed jasmine rice.
Italian Style Tofu Scramble: Add sun-dried tomatoes, chopped basil, minced garlic, and Vegan Parmesan Cheese. Serve with toasted ciabatta bread or Vegan Garlic Bread.
Southwest Tofu Scramble: Incorporate tomatoes, black beans, corn, chili powder, and cumin. Top with sliced avocado, fresh cilantro, and a dollop of Vegan Sour Cream.

🔪 Instructions

Step 1. Crumble the tofu into bite-sized pieces using a fork or simply by hand.

Step 2. Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.

Step 3. Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.

Toasted bread and tomato slices alongside scrambled tofu on a plate.

Step 4. Taste and add more salt if needed and serve immediately.

💭 Expert tips

Egg-like Flavor: To achieve a taste and appearance more similar to scrambled eggs, use turmeric and kala namak salt.
Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the tofu from sticking during cooking.
Don't Overcook: Avoid overcooking. Remove it from the heat as soon as the tofu is heated through and lightly browned. Overcooking can result in a dry and rubbery texture.
Gentle Stirring: Use a gentle stirring motion to avoid breaking the tofu into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
Experiment with Veggies: Add your favorite veggies to customize your scramble. Peppers, onions, spinach, and mushrooms are excellent choices to add flavor and texture.

❓Recipe FAQs

How long can tofu scramble last in the fridge?

It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.

Make sure to let it cool completely before transferring it to the fridge, and always use clean utensils to avoid contamination.

If it starts to smell or develop an off flavor, it's best to discard it.

To reheat scrambled tofu, microwave it in 30-second intervals, stirring in between, or heat it on the stovetop until warmed through. Adding a splash of water or milk can help prevent drying out.

Can I freeze tofu scramble?

Yes, you can freeze it. However, the texture may change slightly upon thawing, and it may become slightly watery.

To freeze it, allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. Press out any excess air to prevent freezer burn.

When ready to use, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave until warmed through.

Keep in mind that the texture may be a bit different from when it was freshly made, but it should still be safe to eat.

What kind of tofu is best for tofu scramble?

Firm or extra-firm tofu is typically recommended for the best results.

Firm tofu holds its shape well during cooking and has a denser texture, making it ideal for achieving a scramble-like consistency.

Extra-firm tofu provides an even firmer texture and holds up exceptionally well when crumbled or cooked at higher temperatures.

Both varieties allow for thorough seasoning and absorption of flavors, resulting in a delicious and satisfying scramble.

Ultimately, the choice between firm and extra-firm tofu comes down to personal preference and desired texture.

Do I really have to press the tofu?

I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the condiments, marinade or sauce you're using.

If you press it, you'll get extra crispy tofu. Just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.

What vegetables can I add and how should I do it?

You can add a variety of vegetables to your scramble to customize it to your taste.

Some popular options include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.

To incorporate vegetables into your tofu scramble, start by sautéing any hearty vegetables like bell peppers, onions, mushrooms, and broccoli in a bit of oil until they begin to soften.

Then, add any leafy greens like spinach or kale and cook until wilted.

Finally, crumble the tofu into the pan and mix it with the cooked vegetables until everything is heated through and well combined.

Scrambled tofu with bread and tomato on a plate.

🧇 More vegan breakfast recipes

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