Simple Vegan Blog

  • Recipes
  • About
  • Subscribe
  • Start Here
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Start Here
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Start Here
×
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
Pin Recipe Jump to Recipe
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
Prevent your screen from going dark

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

More Vegan Breakfast Recipes

  • Jar of vegan lemon curd with lemons around and a spoon scooping curd from the jar.
    Vegan Lemon Curd
  • Silken tofu smoothie in a jar with toppings and ingredients arranged around it.
    Silken Tofu Smoothie
  • Bowl of vegan apple crumble served with ice cream and a spoon on the side.
    Vegan Apple Crumble
  • Collage of photos of Vegan Brunch Recipes.
    20 Vegan Brunch Recipes (Sweet & Savory Ideas)
4.4K shares

Comments

  1. Ana L. says

    July 09, 2019 at 1:16 pm

    5 stars
    I am not vegan but vegetarian, but I just ate this with rye bread, vegan mayo, tomato and parsley and it was PERFECT! Thank you for the recipe and greetings from Serbia!

    Reply
    • Iosune says

      August 02, 2019 at 1:25 pm

      Hi Ana! You're so welcome 🙂 So glad you enjoyed it!

      Reply
  2. ELLEN PUGLISI says

    May 28, 2019 at 12:48 pm

    5 stars
    I ordered Black Salt from Amazon and it is really is amazing. I also add leftovers to the scramble. Its very good. Thank you

    Reply
    • Iosune says

      May 29, 2019 at 8:40 am

      Hi Ellen! Sounds great 🙂 You're so welcome!

      Reply
  3. Fiona Lambert says

    May 13, 2019 at 6:21 pm

    5 stars
    Awesome, just the way i like my vegan food - simple quick and with no complicated ingredients!

    Reply
    • Iosune says

      May 14, 2019 at 10:45 am

      Hi Fiona! So glad you like it 🙂

      Reply
  4. Dee says

    May 13, 2019 at 5:07 am

    5 stars
    Made this recipe for my very strictly vegan daughter. We were having a breakfast gathering. She loved it! You can find the Kala salt at an Indian Market.

    Reply
    • Iosune says

      May 13, 2019 at 8:02 am

      Hi Dee! So glad you guys enjoyed it 🙂 Have a nice day!

      Reply
  5. Arianna says

    April 11, 2019 at 6:41 pm

    Do you have to let the tofu dry or is it better straight out the package?

    Reply
    • Iosune says

      April 16, 2019 at 12:16 pm

      Hi Arianna! I use it straight out the package 🙂

      Reply
  6. Marci says

    March 16, 2019 at 6:09 pm

    5 stars
    I fooled my husband. Totally!! He said it was great and then teased me for falling off the vegan bandwagon. He demanded to see the tofu packaging. LOL! BTW
    I used Celtic Sea Salt (because it's what I have) and added diced tomatoes and onions.

    Reply
    • Iosune says

      March 23, 2019 at 1:44 am

      Hi Marci! Sounds great 🙂 I'm so glad your husband liked it so much!

      Reply
  7. Stefy says

    February 13, 2019 at 4:02 pm

    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?

    Reply
    • Iosune says

      February 14, 2019 at 7:39 am

      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!

      Reply
  8. Sara Gremaj says

    February 13, 2019 at 4:01 am

    5 stars
    I had something similar at a vegan restaurant and had to make it. Thanks for the recipe.!

    Reply
    • Iosune says

      February 13, 2019 at 8:05 am

      Hi Sara! You're so welcome 🙂

      Reply
  9. Sunny says

    February 11, 2019 at 6:59 pm

    4 stars
    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.

    Reply
    • Iosune says

      February 12, 2019 at 8:31 am

      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!

      Reply
  10. Louise says

    February 09, 2019 at 3:17 am

    4 stars
    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!!

    Reply
    • Iosune says

      February 11, 2019 at 3:53 pm

      Hi Louise! You're so welcome 🙂

      Reply
  11. Uly says

    February 05, 2019 at 11:45 pm

    5 stars
    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 🙂

    Reply
    • Iosune says

      February 11, 2019 at 3:21 pm

      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!!!

      Reply
  12. Mary Walsh says

    January 31, 2019 at 12:56 am

    It's just like they say.. quick, easy and good! I added yellow pepper and skipped the salt. Thank you.

    Reply
    • Iosune says

      January 31, 2019 at 8:14 am

      Hi Mary! Thanks a lot. I’m so glad you enjoyed it 🙂

      Reply
« Older Comments
Newer Comments »
4.87 from 122 votes (30 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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.

More About Me

Most Popular Recipes

  • Photo of a bowl of general tso's tofu served over some rice
    General Tso's Tofu
  • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
    Vegan Jambalaya
  • A bowl with vegan tofu ricotta cheese and some bread slices around.
    Vegan Tofu Ricotta Cheese (4 Ingredients)
  • Photo of a plate of sweet and sour tofu
    Sweet and Sour Tofu
  • Photo of a bowl of vegan vegetable soup
    Vegan Vegetable Soup
  • Photo of a vegan mug cake
    Vegan Mug Cake

Vegan Spring Recipes

  • Jar of vegan lemon curd with lemons around and a spoon scooping curd from the jar.
    Vegan Lemon Curd
  • Bowl of vegan tzatziki sauce garnished with cucumber and olive oil.
    The Best Vegan Tzatziki Sauce (15 Minutes)
  • Vegan pasta salad on a plate with a fork.
    Easy Vegan Pasta Salad (20 Minutes)
  • Sliced vegan blueberry muffin with a delightful, fruity center on display.
    The Best Vegan Blueberry Muffins
  • Photo of some vegan lemon bars
    Vegan Lemon Bars
  • Close-up photo of a dish with a slice of vegan lemon cake and a fork
    Vegan Lemon Cake

Footer

↑ Back to Top • Recipes • About • Contact

© 2025 Simple Vegan Blog. All rights reserved. Privacy Policy • Terms & Conditions • Affiliate Disclosure

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.