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. 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!

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 1/8 tsp 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.

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.

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!

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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 July of 2021.