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!

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?

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

Did you make this tofu scramble recipe?

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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.