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.
Dwayne says
Very simple recipe but great results. I’ll be adding this to my regular morning routine.
Iosune says
Hi Dwayne! I'm so happy to hear that 🙂
Karim Belhadj says
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
Iosune says
Hi Karim! We don't have a video for this recipe 🙂 Thanks a lot!
CJ says
I made a double batch and used regular salt. So good I ate a bowl full with just a little nooch on top.
Iosune says
Hi Cj! So glad you liked it 🙂 Have a nice day!
PC says
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!
Iosune says
Hi Pc! Sounds great 🙂 So glad you liked it!
Mariya says
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.
Iosune says
Hi Mariya! Sounds great 🙂 Thank YOU for your comment!
Angie says
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.
Iosune says
Hi Angie! Sounds so good 🙂 Black salt changed my life, you should try it!
Caitlin says
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!
Iosune says
Hi Caitlin! I hardly ever press my tofu to make my recipes and I think it works great. So glad you enjoyed it!
Kristen says
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 !
Iosune says
Hi Kristen! I'm so happy to hear that 🙂 Have a beautiful day!
Jeri Weems says
Awesome recipe! I added Daiya cheese for my scrambled egg loving husband and he ate them all up!
Iosune says
Hi Jeri! Thanks a lot 🙂 Sounds SO good!!!
Mira says
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
Iosune says
Hi Mira! Yes, it's AMAZING. So glad you liked it!
Ted Semon says
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.
Iosune says
Hi Ted! So glad you liked it 🙂 We have tons of plant-based recipes for every occasion. Hope you find them useful!
Ella says
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.
Iosune says
Hi Ella! I'm so happy to hear that 🙂 So glad you enjoyed it!