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!
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. Besides, it is cholesterol-free, low in fat, and loaded with plant-based protein.
I conveniently made this tofu scramble recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with any ingredient you have on hand. It is ready in just 15 minutes!
Ingredient notes
- Firm tofu: firm or extra firm tofu work best for this recipe, but soft or silken tofu will also work.
- Turmeric powder: this ingredient is optional. 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.
Dietary variations
- Make it oil-free: use a non-stick skillet or add a little bit of vegetable stock or water instead of oil.
Pro tips
- Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it a fantastic eggy taste.
- Add your favorite spices, veggies, or ingredients.
- Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
How to make tofu scramble
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Heat some oil in a pan or a large skillet and add the tofu and all the remaining ingredients. Stir and cook over medium-high heat for 5 to 10 minutes.
- Serve your tofu scramble immediately.
How to store
- Fridge: store the leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: 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 for up to 5 months in the freezer. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Can tofu scramble be reheated?
Yes, it can! Feel free to reheat it in a pan or in the microwave over medium heat and be careful not to overcook it. If you reheat it on the stovetop, you could incorporate some oil, water, or vegetable stock.
Serving suggestions
Serve your scrambled tofu plain or over toasts with some chopped parsley on top. Feel free to customize it with spices like onion powder or garlic powder and eat it with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch.
You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
Another option would be to sautée some onion, spinach, tomato, and mushrooms (or your favorite vegetables, for that matter) over medium heat on a skillet and mix them with your tofu scramble. Feel free to add some hot sauce for a spicy touch.
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Tofu Scramble
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- 2 1x
- Breakfast
- American
- Vegan
Servings 2 1x
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
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- 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.
- Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
- Store 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. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Notes
- Feel free to use any type of salt to make your tofu scrambled eggs, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it gives it an eggy taste.
- 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 tofu scramble and add more of it if needed.
- Add your favorite spices, veggies, or ingredients.
- Feel free to combine all the spices into a small bowl before incorporating them into the skillet if it is more comfortable for you.
- To make this recipe, I’d use firm or extra-firm tofu instead of silken tofu.
- If you’re oil-free, just make this tofu scramble recipe with 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 July of 2021.
Excellent recipe! Very easy and delish! Thank you 🙂
★★★★★
Hi Marianna! Thanks for your kind words 🙂 Have a nice day!
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?
Hi Rachael! I have never measured my food in a food scale but I think that you are right 🙂 Have a nice day!
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.
So glad you liked it Archie 🙂 Hugs!
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!
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Hi Michele! So glad you liked it 🙂 Have a nice day!
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 ❤️
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Thank you for your comment Tiffany 🙂 So glad you liked it! Have a nice day!
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!
Hi Kerry! Thanks for your words 🙂 So glad you loved it
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.
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Hi Cat! I’m glad you liked it 🙂 Have a nice day!
So good! I made these on a whim this morning to go with our breakfast tacos! So easy and quick to make.
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Hi Christina! So glad you enjoyed it 🙂 Have a nice day!
This is easy and delicious. My new go to breakfast. I often toss a bit of spinach in.
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Hi Robin, sounds so good! I am glad you liked it 🙂 Have a nice day!
Im using Kala Manak salt, helps to get the egg taste.
Yes, Tina! Kala Manak salt is amazing! I love it 🙂 Have a nice day!
Love it! Tastes just like scrambled eggs! I used 1/8 tsp tumeric:)
★★★★★
Hi Tanya 🙂 I am so glad you liked it!
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!
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Hi Stephanie, so glad you liked it 🙂 I love Kala Namak salt!
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.
My daughter hates tofu, I told her it was scrambled eggs and she didn’t even notice it was tofu
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Hi Joyce, that is amazing 🙂 So glad your daughter liked it!
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!
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beautiful and easy af!
Hi Celia. So glad you liked it 🙂 Thanks!
its so good!!!
thank you
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Hi Gab!!! Thanks to you 🙂
It was very simple and very amazing!! Thank you!
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Hi Tree!!! Thanks to you 🙂
Loved it! Simple to make and so damn tasty.
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Thank you so much for this recipe!! I cannot believe how similar it tastes to scrambled eggs… amazing!
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Hi Mel!!! Thank you for sharing your experience with us!!! Have a great day!!
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.
Hi Frank! So glad you liked it 🙂
Good stuff, but you should have my Sunrise link intact. Lots of additional tofu info. for us Canadians. Forgot the rating first time around…fixed it!
★★★★★
Tasty and easy! Great simple recipe for breakfast.
Hi Alyssa! Thanks a lot 🙂
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.
★★★★★
Hi Janet! So glad you guys liked it 🙂
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.
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Hi Susie! You’re so welcome 🙂 So glad you enjoyed it!
I tried this recipe and I’m in love. So simple and the taste is so similar to regular eggs! Thanks for this
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Hi Jaylien! So glad you enjoyed it 🙂
I added a tbsp of nutritional yeast and a light shake of onion powder and this was incredible!!!
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Hi Kelcey! Sounds so good 🙂
I made it and it’s excellent. I add some chopped kale to tofu whilst it cooking.
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Hi Vanessa! Thanks a lot 🙂
Awesome recipe, it was our first time cooking with tofu and it was delicious. 🙂 Thank you
Hi! So glad you guys liked it 🙂
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 🙂
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Hi Helen! Sounds amazing 🙂 So glad you liked it!
This is going to a bit of a life saver for me having just switched to vegan 😬 tasty bar recipe for tofu thanks.
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Hi Matthew! I’m so happy to read that 🙂