Try this delicious tofu scramble: a vegan alternative to scrambled eggs, easy to make, protein-packed, 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 vegan French toast, vegan pancakes, vegan waffles, vegan banana bread, and vegan quiche for a plant-based feast that satisfies every craving!
Ingredients for tofu scramble
- Tofu: Choose firm, extra firm, or silken tofu. Extra firm tofu brings a hearty, dense texture, perfect if you like a more substantial scramble. Silken tofu, on the other hand, offers a creamy, delicate consistency. Personally, I prefer firm tofu for its ideal balance of texture and flavor absorption—it’s satisfying without being too dense.
- Oil: Use any oil you like, such as olive, coconut, or vegetable oil, though my favorite is extra virgin olive oil for its rich flavor.
- Salt: Any salt works, but for a more "eggy" flavor, try kala namak, a sulfurous salt that mimics the taste of eggs.
- Turmeric: Turmeric is optional; it mainly adds color. Skip it if you're not a fan of the flavor, as it won't impact the texture.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu scramble
Step 1: Break the tofu into small pieces with a fork or your hands.
Step 2: Warm the oil in a skillet over medium-high heat. Add the tofu and all other ingredients, stirring until everything is mixed well.
Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.
Step 4: Taste and adjust the salt if necessary, then serve right away.
Best vegetables to add
Add a mix of vegetables to customize your tofu scramble. Popular choices include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
Vegetables to add at the start: Sauté these in a bit of oil first to bring out their flavors before adding the tofu.
- Diced onions
- Minced garlic
- Bell peppers
- Mushrooms
- Broccoli florets
- Zucchini
Vegetables to add at the end: These softer veggies can be stirred in after adding the tofu, cooking until just tender.
- Fresh spinach or kale, which will wilt quickly
- Thinly sliced red peppers
- Diced or sliced tomatoes
How to serve tofu scramble
Tofu scramble is super versatile and goes great with just about anything:
- Classic breakfast plate: Pair it with toast, avocado, and some crispy hash browns or roasted potatoes.
- Stuffed in a burrito or wrap: Roll it up with salsa, guacamole, and greens in a tortilla for an awesome breakfast wrap.
- Piled on toast: Spread it on toast, add fresh herbs or hot sauce, and you’re set.
- Bowl style: Throw it over quinoa or rice with veggies and beans for a balanced bowl.
- With a simple side salad: Add a light salad or some fresh tomatoes to keep it fresh.
With so many ways to serve it, tofu scramble is perfect for any meal of the day!
Frequently asked questions
It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.
Yes, it can be frozen, though the texture may become slightly watery after thawing. To freeze, cool it fully, place it in an airtight container or freezer bag, and remove excess air. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed. The texture may differ slightly from fresh, but it’s still safe to eat.
To reheat it, microwave it in 30-second intervals, stirring in between, or warm it on the stovetop until heated through. Adding a splash of water or plant-based milk helps prevent it from drying out.
I hardly ever press my tofu, but many people think it's a must if you want it to absorb flavors from marinades or sauces. Pressing also makes it extra crispy—just wrap it in a clean towel, add some weight, and let it sit for 5-10 minutes.
Firm or extra-firm tofu works best. Firm tofu holds its shape well, creating a nice scramble-like texture, while extra-firm tofu offers an even denser consistency and withstands high-heat cooking. Both types absorb flavors well, making for a tasty scramble. The choice ultimately depends on your preferred texture.
More vegan breakfast recipes
Tofu Scramble
Ingredients
- 1 block firm tofu, either a 14-ounce (400 g) or 16-ounce (450 g) block will work
- 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
- Store tofu scramble in an airtight container in the fridge for 3-4 days, allowing it to cool completely first.
- For freezing, place cooled tofu scramble in an airtight container or freezer bag, press out excess air, and thaw overnight in the fridge.
- To reheat, warm in the microwave in 30-second intervals, stirring between, or on the stovetop with a splash of water or plant-based milk to prevent drying.
Michelle Yuen says
First time today I made it, I love it, finally scrambled eggs, not having them for 10yrs due to allergy.
Thank you.
Iosune says
Hi Michelle! I'm so happy for you 🙂 So glad you enjoyed it!
Peggy jones says
This is very easy to prepare and tastes great - I threw in a little green onions and pineapple- I will make this recipe often and add things as they occur to me - thanks for posting this recipe- I love it!
Iosune says
Hi Peggy! Sounds great 🙂 So glad you loved it!
Jean Mclennan says
I don't even like eggs but was looking for ways to use tofu and this is just awesome so much better than the "real thing!"
Iosune says
Hi Jean! I'm so happy to hear that 🙂
Nicole says
Wow 😍😍😍 what an easy yet awesome little treat
Iosune says
Hi Nicole! So glad you liked it 🙂
val Anderson says
Haven't made this yet but am going to as it looks so lovely. Going to have it with tomatoes and mushrooms as trying to cut back on bread
Iosune says
Hi Val! Sounds amazing 🙂
Carla says
This recipe came from heaven. My son is allergic to eggs and wanted to eat scrambled eggs. I made this and he loved it!! I does look like the regular eggs and taste almost like it! I'm happy with it.
Iosune says
Hi Carla! I'm so happy to hear that 🙂 Have a nice day!
val Anderson says
I haven't made it yet but am going to. Going to have it with tomato and onions as trying to cut down on bread. It looks yummy
Iosune says
Hi Val! Hope you enjoy it 🙂
Celine says
This is delicious. I sautee a half bag of frozen seasoning blend (onions, green & red peppers, celery, and parsley) in a bit of water and add the tofu and seasonings. Very eggy and tasty.
Iosune says
Hi Celine! Thanks a lot 🙂 Sounds so good!
Despina says
yum yum yum i added some sliced kalamata olives after i cooked it .My vegan daughter was thrilled to try this recipe she also said eggs was the one thing she missed ...Thank you so much
Iosune says
Hi Despina! You're so welcome 🙂 So glad your daughter can enjoy scrambled eggs again!
Coral Kingwell says
This is awesome! Tastes like eggs, but lighter and without the guilt - I no longer miss eggs in my diet - this is BETTER.
Iosune says
Hi Coral! I'm so glad you liked it 😀 I also missed eggs so much when I went vegan, but not anymore!
Rosario Garza says
I also add potato, mushrooms, onion, garlic and some hot salsa! Yum!!!
Iosune says
Hi Rosario! Sounds great 😀
alba veira says
Hi Iosune I do follow your recipes every day I Am trying to go vegan but I miss all my favourite food...like chorizo and salame. Your recipes are helping a lot...thank you! Alba.
Iosune says
Hi Alba! So glad I can help you 🙂 I want to make a vegan chorizo recipe soon. Have a nice day!
Cal says
Just like my recipe including the Kala Namak (black salt). I press the tofu for a half hour first and usually stir in some sautéed onions and mushrooms. Love the stuff.
Iosune says
Hi Cal! Sounds great 🙂