Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires 4 ingredients!
The food I missed the most after going vegan were eggs, but this simple tofu scramble helped me a lot and satisfied my cravings. We make it all the time because is a basic recipe, is ready in less than 15 minutes and only requires 4 ingredients: tofu, turmeric powder, salt and ground black pepper.
Besides, you can add any ingredient you want as you would do with an egg scramble, like seasonal veggies or even some meat alternatives, like vegan sausage or shrimp. We don’t consume processed foods on a daily basis, but they can be really helpful if you’re new to this lifestyle or if you miss the taste of some products and only eat them once in a while.
There are other ways to make a vegan scramble, for example, using chickpea flour or canned or cooked chickpeas, but this recipe is my go to because of its simplicity, and if you add some Kala Namak salt, it tastes like scrambled eggs, I promise. We’ve fooled so many non-vegans with this scramble. In addition, it’s healthier, lower in fat and cholesterol-free, so it’s a win-win!
looking for more breakfast recipes?
- Vegan Spanish tofu scramble with potatoes and chorizo
- Tofu scramble toasts
- Vegan breakfast burritos
- Easy chickpea scramble
- Vegan breakfast tacos
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Simple Tofu Scramble
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American, Vegan
Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires 4 ingredients!
Ingredients
- 8 ounces firm tofu (225 g)
- 1/4 tsp salt, see notes
- 1/4 tsp turmeric powder, see notes
- 1/8 tsp ground black pepper
Instructions
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Add some water or oil to a frying pan and when it’s hot, add the tofu and the rest of the ingredients. Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
- We served our tofu scramble over some toasted bread and topped it with fresh parsley.
- Keep leftovers in a sealed container in the fridge for 3 to 4 days.
Notes
- Any type of salt is okay, but I prefer to use Kala Namak salt because it tastes like real eggs.
- 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 if needed.
- Add your favorite spices, veggies or ingredients.
Nutrition
- Serving Size: 1/2 of the recipe (without the bread and parsley)
- Calories: 80
- Sugar: 0.7 g
- Sodium: 248 mg
- Fat: 4.7 g
- Saturated Fat: 1 g
- Carbohydrates: 2.1 g
- Fiber: 1.1 g
- Protein: 9.3 g
Hi. I thank you for this simple recipe. I truly believe that, after finding many other websites about how to make scrambled tofu, this one is the easiest for me to follow. I am thankful for that. Just a quick question. Sorry if this is a stupid one. We are just beginning our vegan journey. How much oil would you say for 16 oz of tofu?
Hi Stefy! I’m so glad you liked our recipe 🙂 It depends on how oily you want your food, but I would add about 1 to 2 tbsp. Have a nice day!
I had something similar at a vegan restaurant and had to make it. Thanks for the recipe.!
★★★★★
Hi Sara! You’re so welcome 🙂
I used kala namak but this just didn’t have that eggy taste that others claimed they got from it and the turmeric was overpowering even though I used the suggested amount. It wasn’t bad by any means but I was expecting a different flavor profile. Perhaps I just need to play around with the quantities.
★★★★
Hi Sunny! If you’re not used to turmeric, use less next time or even omit it. Kala Namak salt tastes like real eggs, and the tofu scramble has a similar texture. Have a nice day!
I had to add more salt and pepper after cooking and adding basil (or preferred herb) is a must for flavor as I found it a touch bland. Will cook the basil in next time and add some tomato and mushrooms for moisture.
Thanks!!
★★★★
Hi Louise! You’re so welcome 🙂
tofu scrumbles are amazing! Mee too as some above have commented, I use Kala Namak salt to add the eggy flavour, you should try it, hahah it even stinks like an egg in the beginning when in contact with liquids, but with the cooking the smell goes away and you have yummy eggy breakfast! 🙂 Thanks Iosune for sharing your recipes, I am going to cook the tuna chickpeas from your ideas, think it’s going to be a staple from now on as me too I miss fish flavour sometimes. So amazing idea to add the nori algue. : Congrats for the English blog , I was following you in Danza de Fogones too 🙂
★★★★★
Hi Uly! So glad you liked it 🙂 Yes, I’ve tried Kala Namak salt and it’s amazing! Hope you enjoy the vegan tuna as well. Thanks for following us!!!
It’s just like they say.. quick, easy and good! I added yellow pepper and skipped the salt. Thank you.
Hi Mary! Thanks a lot. I’m so glad you enjoyed it 🙂
Very simple recipe but great results. I’ll be adding this to my regular morning routine.
★★★★★
Hi Dwayne! I’m so happy to hear that 🙂
Great options & really like the way you compare this tofu scramble to a normal egg scramble – this gives a none Vegan person a better understanding of the taste differences. Scored one Star down as I couldn’t see a video of the dish being made. Thx
★★★★
Hi Karim! We don’t have a video for this recipe 🙂 Thanks a lot!
I made a double batch and used regular salt. So good I ate a bowl full with just a little nooch on top.
★★★★★
Hi Cj! So glad you liked it 🙂 Have a nice day!
I am on my 15th day in Veganuary while surfing for easy recipes, I came across yours. I love using tumeric i.e. turmeric almond milk w/ ginger & black pepper yumm-yumm; so to me tumeric was a comfortable addition. I used himalayan coarse salt and ground black pepper and served along with sausage less sausage. WoW, very good, filling and guilt free Sunday morning breakfast. I will look in to finding Kala Namak salt. Thanks!
★★★★
Hi Pc! Sounds great 🙂 So glad you liked it!
i tried the recipe today, along with some chopped onions,mushrooms and spices, and it turned out delicious! As a vegan, its important to add protein to our nutrition along with the veggies and it provides of that too! Very grateful that you shared this recipe <3 i am looking forward to try with different combinations of vegetables.
★★★★★
Hi Mariya! Sounds great 🙂 Thank YOU for your comment!
WOW – I am so glad that I came upon this recipe. THANK YOU!
I only had extra firm tofu on hand and used it along with some broccoli and onions. I then put it over some shredded hash browns. SO AMAZING and the possibilities are endless. I didn’t even have the black salt…can’t wait to try it with that.
Hi Angie! Sounds so good 🙂 Black salt changed my life, you should try it!
I used medium tofu and otherwise followed the recipe as is (I liked my scrambled eggs soft) and it was by far the tastiest way I have had tofu yet, and it’s awesome that you don’t have to press the tofu before making this dish! Yum!
★★★★★
Hi Caitlin! I hardly ever press my tofu to make my recipes and I think it works great. So glad you enjoyed it!
I’m no vegan, I’m a pescatarian and I never tried tofu before always wanted to but everyone said it tasted nasty. So I tried this recipe and I love it! I also added some onions and tomatoes as well as Sriracha on top because I love spicy. I don’t really like eggs so I’m happy I found this !
★★★★★
Hi Kristen! I’m so happy to hear that 🙂 Have a beautiful day!
Awesome recipe! I added Daiya cheese for my scrambled egg loving husband and he ate them all up!
★★★★★
Hi Jeri! Thanks a lot 🙂 Sounds SO good!!!
Omg !! I am so bamboozled.. this tastes just like eggs. Black salt is so amazing! I didn’t know such an ingredient existed !!!! It makes it taste literally like eggs lol
Hi Mira! Yes, it’s AMAZING. So glad you liked it!
New Vegan here. Didn’t know what to make for dinner tonight (I’m not a very good cook, to say the least), but I did an online search and found this recipe. Piece of (vegan) cake to make and was very tasty. Mixed in some chopped scallions and tomato – next time I’m going to add chopped mushrooms and sweet peppers too. Your idea of serving it over toast was wonderful – really tasty and easy meal to make.
★★★★★
Hi Ted! So glad you liked it 🙂 We have tons of plant-based recipes for every occasion. Hope you find them useful!
I just made this recipe, and I was impressed with how simple it is to cook! I’m already thinking, ok, I could eat this more often. I took your advice and pressed the tofu overnight, so morning prep was ridiculously easy. I added some garlic powder to my sauce, which was tasty. For anyone who really likes that super eggy taste, I will mention that using black salt (the kind with the sulphur taste) would make this taste very eggy indeed.
★★★★★
Hi Ella! I’m so happy to hear that 🙂 So glad you enjoyed it!
First time today I made it, I love it, finally scrambled eggs, not having them for 10yrs due to allergy.
Thank you.
Hi Michelle! I’m so happy for you 🙂 So glad you enjoyed it!
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!
★★★★★
Hi Peggy! Sounds great 🙂 So glad you loved it!
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!”
Hi Jean! I’m so happy to hear that 🙂
Wow 😍😍😍 what an easy yet awesome little treat
★★★★★
Hi Nicole! So glad you liked it 🙂
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
Hi Val! Sounds amazing 🙂
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.
★★★★★
Hi Carla! I’m so happy to hear that 🙂 Have a nice day!
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
Hi Val! Hope you enjoy it 🙂
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.
★★★★★
Hi Celine! Thanks a lot 🙂 Sounds so good!
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
★★★★★
Hi Despina! You’re so welcome 🙂 So glad your daughter can enjoy scrambled eggs again!
This is awesome! Tastes like eggs, but lighter and without the guilt – I no longer miss eggs in my diet – this is BETTER.
★★★★★
Hi Coral! I’m so glad you liked it 😀 I also missed eggs so much when I went vegan, but not anymore!
I also add potato, mushrooms, onion, garlic and some hot salsa! Yum!!!
Hi Rosario! Sounds great 😀
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.
Hi Alba! So glad I can help you 🙂 I want to make a vegan chorizo recipe soon. Have a nice day!
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.
Hi Cal! Sounds great 🙂