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Tofu Scramble

Last Updated: Published: By: 180 Comments

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Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

A side shot of tofu scramble topped with chopped chives on bread

Eggs might be one of the hardest foods to give up when you go vegan, but this tofu scramble is a real game changer! It tastes a lot like real eggs and also its wonderful texture will fool even the toughest of the non-vegans.

I made this recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with all the ingredients you prefer – or with anything you’d use on your regular scrambled eggs. It’s truly delicious.

Besides, the vegan version of this traditional breakfast is healthier, lower in fat and cholesterol-free, so it’s a win-win! It’s also loaded with lots of protein, so if you make it you’ll get a tasty and nutritious dish in less than 15 minutes.

Tofu scramble, vegan, and very easy to make. Serve it for breakfast or brunch over a warm toast or accompany it with any kind of meat substitute or fresh fruit. To make it you only need 15 minutes and 4 easy-to-find ingredients.

How to make tofu scramble – Step by step

Step by step photos of how to make tofu scramble
  • Chop the tofu (photo 1) and use a fork to crumble it into bite-sized pieces (photo 2).
  • Heat some oil in a pan and add the tofu and all the remaining ingredients (photo 3). Stir and cook over medium-high heat for 5 to 10 minutes (photo 4).
  • Serve immediately over some toasts and topped it with fresh parsley.

Pro tips

  • Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black 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 of it if needed.
  • Add your favorite spices, veggies, or ingredients.
  • If you’re oil-free, just use some water or vegetable stock instead.
A side shot of a dish with a toast with tofu scramble

How long will this tofu scramble last?

It’s important to keep the leftovers in an airtight container in the fridge so your tofu scramble keeps all its properties. It will last in the fridge for up to 1 week.

Can I freeze this tofu scramble?

Yes, you can. It’s actually a good time-saver option. Feel free to prepare the tofu and cut it into bite-sized pieces, freeze it and thaw right before making your scramble. To do this you’ll have to keep the tofu in a sealed container or in a freezer bag. It will last up to 5 months in the freezer.

On the other hand, you can also freeze your scramble after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change.

How to serve tofu scramble

Serve your tofu scramble plain or over toasts with some chopped parsley on top. Feel free to customize it with plenty of different veggies and eat it with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also serve it with vegan pancakes and coffee or juice.

Looking for more vegan breakfast recipes?

An overhead shot of a tofu scramble toast

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A square picture of tofu scramble topped with chopped chives on bread

Tofu Scramble

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 2 1x
  • Breakfast, Tofu
  • American
  • Vegan
★★★★★ 4.9 from 58 reviews

Servings 2 1x

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Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 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

  1. Chop the tofu and use a fork to crumble it into bite-sized pieces.
  2. Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
  3. Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
  4. Keep leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. 

Notes

  • Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black 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 of it if needed.
  • Add your favorite spices, veggies, or ingredients.
  • If you’re oil-free, just use some water or vegetable stock instead.

Nutrition

  • Serving Size: 1/2 of the recipe
  • 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

Update Notes: This post was originally published in April of 2018, but was republished with new photos, step by step instructions and tips in May of 2020.

Hi, I'm Iosune!

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

read more

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  2. Rachael says

    Hi, im currently on a diet, so I need to keep track of my calories intake. So when I’m measuring the tofu on a food scale, I need to drain the water from the tofu, cut it into cubes and weigh it right? Am I doing it correctly?

    Reply

  3. Archie Wells says

    Tofu Scramble has been a staple of ours for over a decade, and this is a great base recipe. However, leaving out the nutritional yeast leaves it a little flat. We definitely add some olive oil and plenty of veggies, Old school Post Punk Kitchen style.

    Reply

  4. Michele Dixon Edwards says

    Super simple. I added onions and red peppers and 3/4 tsp of turmeric because I love the flavor. My husband loves it with Siracha sauce. Thanks!

    ★★★★

    Reply

  5. Tiffany-Jayne says

    This was a very simple and easy recipe to make 😊 It was delicious and I even added some sriracha sauce on top. Served with a delicious vegan brunch! Thank you ❤️

    ★★★★★

    Reply

  6. Kerry says

    Wow! I’ve never really cared for tofu scrambles till I made this with the black salt, WHOA game changer!! I would totally eat this all the time now!

    Reply

  7. Cat says

    Very nice! I used double the amount of Kala Namak to get a more eggy flavour. Also added some vegan butter and a little bit of plant milk as I found it a little too dry. I’m not sure that it would convince die-hard carnivores to make the switch as the tofu flavour is quite prominent, but for anyone who likes tofu and/or is used to eating plant-based this is a great alternative to scrambled hen eggs.

    ★★★★

    Reply

  8. Christina Carling says

    So good! I made these on a whim this morning to go with our breakfast tacos! So easy and quick to make.

    ★★★★★

    Reply

  9. Robin says

    This is easy and delicious. My new go to breakfast. I often toss a bit of spinach in.

    ★★★★★

    Reply

  12. Stephanie says

    This is my 1st successful time making scrambled tofu. Most other recipes I have tried have lots of ingredients but I love how simple yours is! Plus I also bought Kala Namak salt online the other day, and wow, it made it taste so eggy 🙂 It’s so similar to scrabbled eggs!

    ★★★★★

    Reply

  13. Lydia Douglas says

    Had it for breakfeast. Was getting tired of eggs and using eggs. I had green onions and usually use it. Pinned it. Wasn’t sure about the tumeric. But really all it does it changes the colour.

    Reply

  14. Joyce says

    My daughter hates tofu, I told her it was scrambled eggs and she didn’t even notice it was tofu

    ★★★★★

    Reply

  15. Ns says

    Didn’t have tumeric, used cumin and paprika. Sauteed garlic and tomatoes , then added the rest. Yummy!!!! Can’t wait to try more of your vegan-ized recipes!

    ★★★★★

    Reply

  20. Mel says

    Thank you so much for this recipe!! I cannot believe how similar it tastes to scrambled eggs… amazing!

    ★★★★★

    Reply

  21. Frank says

    Great recipe, basically how I’ve made those “eggs” for breakfast.

    Medium firm is my choice, and seasonings used are Turmeric, Paprika, La Grille Steak Spice, Tex-Mex, and Cool Runnings “Rice and Peas” seasoning. A bit of each or individually.

    I’m not Vegan, so I can add bits of spicey mini pepperonis too. Brown rice can be added also.

    Reply

  23. Janet says

    Very easy to make and tasty. I sauteed onion and peppers before scrambling the tofu and was quite please with the results. Even my husband and oldest child liked it. Will have to try and win over my youngest.

    ★★★★★

    Reply

  24. Susie Ford says

    This recipe came out delightful. I didn’t check my tofu package and assumed it was 8 ounces but it was really 16, so now I have Scramble ready for tomorrow. Not a bad deal. I topped it with homemade salsa and avocado and it was delicious!!! Thank you for this great recipe.

    ★★★★★

    Reply

  25. Jaylien says

    I tried this recipe and I’m in love. So simple and the taste is so similar to regular eggs! Thanks for this

    ★★★★★

    Reply

  26. Kelcey Moucha says

    I added a tbsp of nutritional yeast and a light shake of onion powder and this was incredible!!!

    ★★★★

    Reply

  29. Helen says

    I was finally able to track down and purchase Kala Namak yesterday and your recipe was the first one I used it in. I added some garlic, capsicum, mushroom and parsely to the basic recipe and the end result was soooooooooo good, The Kala Namak really did make the scramble taste ‘eggy’. Many thanks for your recipe 🙂

    ★★★★★

    Reply

  30. Mathew Hogbin says

    This is going to a bit of a life saver for me having just switched to vegan 😬 tasty bar recipe for tofu thanks.

    ★★★★★

    Reply

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