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.
Ana L. says
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!
Iosune says
Hi Ana! You're so welcome 🙂 So glad you enjoyed it!
ELLEN PUGLISI says
I ordered Black Salt from Amazon and it is really is amazing. I also add leftovers to the scramble. Its very good. Thank you
Iosune says
Hi Ellen! Sounds great 🙂 You're so welcome!
Fiona Lambert says
Awesome, just the way i like my vegan food - simple quick and with no complicated ingredients!
Iosune says
Hi Fiona! So glad you like it 🙂
Dee says
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.
Iosune says
Hi Dee! So glad you guys enjoyed it 🙂 Have a nice day!
Arianna says
Do you have to let the tofu dry or is it better straight out the package?
Iosune says
Hi Arianna! I use it straight out the package 🙂
Marci says
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.
Iosune says
Hi Marci! Sounds great 🙂 I'm so glad your husband liked it so much!
Stefy says
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?
Iosune says
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!
Sara Gremaj says
I had something similar at a vegan restaurant and had to make it. Thanks for the recipe.!
Iosune says
Hi Sara! You're so welcome 🙂
Sunny says
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.
Iosune says
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!
Louise says
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!!
Iosune says
Hi Louise! You're so welcome 🙂
Uly says
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 🙂
Iosune says
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!!!
Mary Walsh says
It's just like they say.. quick, easy and good! I added yellow pepper and skipped the salt. Thank you.
Iosune says
Hi Mary! Thanks a lot. I’m so glad you enjoyed it 🙂