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.
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
- 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
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.
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
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.
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.
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.
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.
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.
🧇 More vegan breakfast recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The Best Vegan Tofu Scramble
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
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
- 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.
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!
Janice says
I tried it and it was wonderful.
It was good to know you can freeze it for later.
Thank you 😊
Iosune says
Hi Janice! So glad you enjoyed it 🙂
Karol says
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!!!
Iosune says
Hi Karol! So glad you enjoyed it 🙂
LILY U CIRSTOIU says
i would add a pinch of Black salt, also known as kala namak or Himalayan black salt, This give the recipe a "eggy" taste.
Iosune Robles says
Hi! That's a good idea 🙂
Sher says
What brand of Tofu do you use?
Iosune Robles says
Hi Sher! We're from Spain, so I can't help you with that, sorry! Even so, brands are not important for this recipe 🙂
Kevin says
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.
Iosune Robles says
Hi Kevin! I'm so glad you liked it 🙂 Thanks for your kind comment!
John Schoen McCullough says
This is delicious! Simple to make as written 🙂
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Eleanor Kenyon says
I found these very dry. How can you make them creamier? Would love to hear your suggestions. This is an excellent blog. Thank you.
Iosune Robles says
Hi Eleanor! Have you drained the tofu?
Fi says
If you use silken rather than hard tofu it comes out soft and creamy
Iosune says
Hi Fi! Thanks for your comment 🙂
Kim says
Delicious! Very simple and easy recipe but taste great
Iosune Robles says
Hi Kim! Thank you so much 🙂
Sabrina says
This is so good. I melted some vegan cheese on top, too.
Iosune Robles says
Hi Sabrina! Sounds so good 🙂
Chris Brick says
I made this and it tasted like real scrambled eggs! It’s delicious and I plan on making it again soon. Thanks!
Iosune Robles says
Hi Chris! That's amazing 🙂
sarah says
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.
Iosune Robles says
Hi Sarah! I'm so glad you liked it 🙂
Graham Goater says
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.
Iosune Robles says
Hi Graham! I'm so glad you liked it 🙂
Selma Hamza says
My 3 1/2 year old said “mm, I like these eggs!” And we enjoyed them too. So simple and so tasty!
Iosune Robles says
Hi Selma! I'm so glad you enjoyed our tofu scramble 🙂