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Home > Recipes > Breakfast

Tofu Scramble

Modified: Nov 14, 2024 · Published: Jul 10, 2022 by Iosune Robles · This post may contain affiliate links

4.87 from 122 votes
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White dish with tofu scramble, bread, and tomato slices.

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.

White dish with tofu scramble, bread, and tomato slices.

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

Ingredients needed to make 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

Tofu crumbles in a shallow dish.

Step 1: Break the tofu into small pieces with a fork or your hands.

Tofu scramble in a pan before cooking.

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.

Tofu scramble in a pan after cooking.

Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.

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

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

How long does it last in the fridge?

It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.

Can I freeze it?

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.

How do I reheat it?

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.

Do I really have to press the tofu?

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.

What kind of tofu is best for tofu scramble?

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.

Scrambled tofu with bread and tomato on a plate.

More vegan breakfast recipes

  • Tempeh Bacon
  • Vegan Breakfast Sausage
  • Vegan Blueberry Muffins
  • Vegan Cinnamon Rolls
  • Vegan Donuts
Tofu scramble, bread, and tomato slices arranged in a white dish.
4.87 from 122 votes

Tofu Scramble

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.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 2
PRINT PIN COMMENT


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
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Instructions 

  • Crumble the tofu into bite-sized pieces using a fork or simply by hand.
    Tofu crumbles in a shallow dish.
  • Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
    Tofu scramble in a pan before cooking.
  • Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
    Tofu scramble in a pan after cooking.
  • Taste and add more salt if needed and serve immediately.
    Toasted bread and tomato slices alongside scrambled tofu on a plate.

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.
 
 
 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 286mg | Iron: 3mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Breakfast
Cuisine: American
Author: Iosune Robles

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Comments

  1. Michelle Yuen says

    November 18, 2018 at 11:32 am

    First time today I made it, I love it, finally scrambled eggs, not having them for 10yrs due to allergy.
    Thank you.

    Reply
    • Iosune says

      November 27, 2018 at 11:33 am

      Hi Michelle! I'm so happy for you 🙂 So glad you enjoyed it!

      Reply
  2. Peggy jones says

    November 12, 2018 at 9:38 pm

    5 stars
    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!

    Reply
    • Iosune says

      November 27, 2018 at 10:08 am

      Hi Peggy! Sounds great 🙂 So glad you loved it!

      Reply
  3. Jean Mclennan says

    October 29, 2018 at 4:44 pm

    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!"

    Reply
    • Iosune says

      October 29, 2018 at 7:29 pm

      Hi Jean! I'm so happy to hear that 🙂

      Reply
  4. Nicole says

    September 30, 2018 at 5:56 pm

    5 stars
    Wow 😍😍😍 what an easy yet awesome little treat

    Reply
    • Iosune says

      October 01, 2018 at 9:33 am

      Hi Nicole! So glad you liked it 🙂

      Reply
  5. val Anderson says

    July 23, 2018 at 9:00 pm

    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

    Reply
    • Iosune says

      July 24, 2018 at 9:31 am

      Hi Val! Sounds amazing 🙂

      Reply
      • Carla says

        March 24, 2019 at 8:28 pm

        5 stars
        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

        March 28, 2019 at 4:22 am

        Hi Carla! I'm so happy to hear that 🙂 Have a nice day!

  6. val Anderson says

    July 23, 2018 at 8:59 pm

    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

    Reply
    • Iosune says

      July 24, 2018 at 9:30 am

      Hi Val! Hope you enjoy it 🙂

      Reply
  7. Celine says

    July 05, 2018 at 3:49 pm

    5 stars
    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.

    Reply
    • Iosune says

      July 10, 2018 at 9:41 am

      Hi Celine! Thanks a lot 🙂 Sounds so good!

      Reply
  8. Despina says

    May 16, 2018 at 4:58 am

    5 stars
    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

    Reply
    • Iosune says

      May 16, 2018 at 8:48 am

      Hi Despina! You're so welcome 🙂 So glad your daughter can enjoy scrambled eggs again!

      Reply
  9. Coral Kingwell says

    May 10, 2018 at 2:00 am

    5 stars
    This is awesome! Tastes like eggs, but lighter and without the guilt - I no longer miss eggs in my diet - this is BETTER.

    Reply
    • Iosune says

      May 15, 2018 at 11:08 am

      Hi Coral! I'm so glad you liked it 😀 I also missed eggs so much when I went vegan, but not anymore!

      Reply
  10. Rosario Garza says

    April 19, 2018 at 10:49 pm

    I also add potato, mushrooms, onion, garlic and some hot salsa! Yum!!!

    Reply
    • Iosune says

      April 28, 2018 at 5:11 am

      Hi Rosario! Sounds great 😀

      Reply
  11. alba veira says

    April 19, 2018 at 9:45 am

    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.

    Reply
    • Iosune says

      April 28, 2018 at 5:10 am

      Hi Alba! So glad I can help you 🙂 I want to make a vegan chorizo recipe soon. Have a nice day!

      Reply
  12. Cal says

    April 18, 2018 at 4:11 pm

    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.

    Reply
    • Iosune says

      April 28, 2018 at 5:02 am

      Hi Cal! Sounds great 🙂

      Reply
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4.87 from 122 votes (30 ratings without comment)

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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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