This is The Best Tofu Scramble you'll ever try! A vegan alternative to scrambled eggs, incredibly easy to make, high in protein, 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 delicious Vegan French Toast, fluffy Vegan Pancakes, and crispy Vegan Waffles for a plant-based feast that satisfies every craving!
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🌟 Why you'll love this recipe
- Easy to Make: This recipe is incredibly simple and requires minimal effort in the kitchen. And it's ready in just 10
- minutes!
- Bursting with Flavor: Each bite is packed with delicious and vibrant flavors that will make your mouth water.
- Versatile: You can easily customize this scramble to suit your preferences and dietary needs, allowing you to customize it with additional veggies or ingredients of your choice.
- Healthy Ingredients: This recipe is made with wholesome and nutritious ingredients that will nourish your body.
- Crowd Pleaser: Whether you're cooking for yourself or entertaining guests, this dish is sure to impress everyone at the table.
🧾 Ingredient notes
Tofu: When it comes to making tofu scramble, you have a few options to choose from in terms of types of tofu: firm, extra firm, or silken tofu. Each type offers its own advantages.
Extra firm tofu provides an even denser texture, which holds up exceptionally well during cooking. This makes it ideal for those who prefer a hearty and robust scramble.
Silken tofu, on the other hand, offers a creamy and delicate texture that can add a luxurious touch to your scramble.
While not as common in scrambled tofu, silken tofu can create a silky-smooth consistency that some may find appealing.
Personally, I prefer using firm tofu. Its dense texture adds a satisfying bite to each mouthful, and its ability to absorb flavors makes for a delicious and satisfying meal every time.
I particularly enjoy the texture it provides over extra firm tofu, as I find extra firm tofu to be overly dense for my taste.
If you have a 14-ounce (400 grams) block of tofu instead of a 16-ounce (450 grams) one, it's perfectly fine.
Oil: You can use any oil you like, such as olive oil, coconut oil, or vegetable oil, but my personal favorite is extra virgin olive oil.
Salt: Feel free to use any type of salt you like, but if you're looking for that eggy flavor in your scramble, go for kala namak. It's got this unique sulfurous taste that mimics the flavor of real eggs.
Turmeric: You can omit it if you want, as its primary function is to provide color. Feel free to skip it, especially if you're not a fan of its taste.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mexican Fiesta Tofu Scramble: Add diced bell peppers, onions, jalapeños, and black beans. Top with avocado slices, salsa, and a sprinkle of cilantro.
- Mediterranean Tofu Scramble: Incorporate diced tomatoes, spinach, kalamata olives, and Vegan Feta Cheese. Serve with a side of toasted pita bread or whole-grain toast.
- Asian-Inspired Tofu Scramble: Add shiitake mushrooms, scallions, ginger, and a splash of soy sauce. Garnish with sesame seeds and serve with steamed jasmine rice.
- Italian Style Tofu Scramble: Add sun-dried tomatoes, chopped basil, minced garlic, and Vegan Parmesan Cheese. Serve with toasted ciabatta bread or Vegan Garlic Bread.
- Southwest Tofu Scramble: Incorporate tomatoes, black beans, corn, chili powder, and cumin. Top with sliced avocado, fresh cilantro, and a dollop of Vegan Sour Cream.
🔪 Instructions
Step 1. Crumble the tofu into bite-sized pieces using a fork or simply by hand.
Step 2. Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
Step 3. Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
Step 4. Taste and add more salt if needed and serve immediately.
💭 Expert tips
- Egg-like Flavor: To achieve a taste and appearance more similar to scrambled eggs, use turmeric and kala namak salt.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the tofu from sticking during cooking.
- Don't Overcook: Avoid overcooking. Remove it from the heat as soon as the tofu is heated through and lightly browned. Overcooking can result in a dry and rubbery texture.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the tofu into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Experiment with Veggies: Add your favorite veggies to customize your scramble. Peppers, onions, spinach, and mushrooms are excellent choices to add flavor and texture.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
Make sure to let it cool completely before transferring it to the fridge, and always use clean utensils to avoid contamination.
If it starts to smell or develop an off flavor, it's best to discard it.
To reheat scrambled tofu, microwave it in 30-second intervals, stirring in between, or heat it on the stovetop until warmed through. Adding a splash of water or milk can help prevent drying out.
Yes, you can freeze it. However, the texture may change slightly upon thawing, and it may become slightly watery.
To freeze it, allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. Press out any excess air to prevent freezer burn.
When ready to use, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave until warmed through.
Keep in mind that the texture may be a bit different from when it was freshly made, but it should still be safe to eat.
Firm or extra-firm tofu is typically recommended for the best results.
Firm tofu holds its shape well during cooking and has a denser texture, making it ideal for achieving a scramble-like consistency.
Extra-firm tofu provides an even firmer texture and holds up exceptionally well when crumbled or cooked at higher temperatures.
Both varieties allow for thorough seasoning and absorption of flavors, resulting in a delicious and satisfying scramble.
Ultimately, the choice between firm and extra-firm tofu comes down to personal preference and desired texture.
I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the condiments, marinade or sauce you're using.
If you press it, you'll get extra crispy tofu. Just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
You can add a variety of vegetables to your scramble to customize it to your taste.
Some popular options include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
To incorporate vegetables into your tofu scramble, start by sautéing any hearty vegetables like bell peppers, onions, mushrooms, and broccoli in a bit of oil until they begin to soften.
Then, add any leafy greens like spinach or kale and cook until wilted.
Finally, crumble the tofu into the pan and mix it with the cooked vegetables until everything is heated through and well combined.
🧇 More vegan breakfast recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The Best Vegan Tofu Scramble
Ingredients
- 1 16-ounce block firm tofu
- 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
- Egg-like Flavor: To achieve a taste and appearance more similar to scrambled eggs, use turmeric and kala namak salt.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the tofu from sticking during cooking.
- Don't Overcook: Avoid overcooking. Remove it from the heat as soon as the tofu is heated through and lightly browned. Overcooking can result in a dry and rubbery texture.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the tofu into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Experiment with Veggies: Add your favorite veggies to customize your scramble. Peppers, onions, spinach, and mushrooms are excellent choices to add flavor and texture.
Jennifer Sestok says
thank you for the recipe. since getting my gallbladder out i cant eat eggs i could literally cry wanting bacon and eggs- going to try this asap
Iosune says
Hi Jennifer! You're so welcome 🙂 Hope you enjoy it!
Juanita Franklin says
This looks yummy and easy! I’ve always wanted to make tofu scramble but always forget! I have a block of tofu that I need to use before leaving on vacation next week.
The instructions don’t say to press the tofu; do I need to?
Thank you.
Iosune says
Hi Juanita! I don't, but it's up to you 🙂
Silvia says
Thank you so much for an easy recipe, i just made it and devoured it! i added some sautéed onion, so good.
Iosune says
Hi Silvia! You're so welcome 🙂 So glad you enjoyed it!
Chris J says
This is now part of my go to Saturday morning breakfast. Using black salt in place of salt is key and I use a touch more than the recipe calls for. Feel free to add anything to it! Sautéed veggies or hot sauce is frequent in my house.
Iosune says
Hi Chris! So happy to hear that 🙂 Sounds so good!
Mary Taylor-Batts says
Have not tried anything yet but love the simple recipe.
Iosune says
Hi Mary! Hope you enjoy it 🙂
Farh says
Thank you so much for the recipe! Tried it today and it was awesome. I miss eggs and this is the perfect substitute. I'm so happy I found this.
Iosune says
Hi Farh! You're so welcome 🙂 So glad you liked it so much!
Paul says
I made the tofu scramble today which was delicious!
I added one red pepper and one small onion both finely chopped and I served them with salad and couscous with chia seeds sprinkled on top and a small leaf salad 👍
Iosune says
Hi Paul! Sounds so good 🙂
Michael A. Gelman says
I scrambled tofu for the first time. Not as gross as I thought it would be. I also added black beans. Thank you. I think this is my new go to breakfast.
Hey, you claim your salt tastes like "real eggs." Really? I'll look for that Kala Namak.
Iosune says
Hi Michael! You're so welcome 🙂 Yes, it is amazing, you really need to give it a try!
Victoria says
Do you need to press the tofu?
Iosune says
Hi Victoria! No, you don't, but it's up to you 🙂
Christine says
Thank you for posting this recipe. I've made all sorts of different recipes of Scrambled Tofu and they all tasted delicious, however, I really like the simplicity of your recipe, it came together so quickly. The only change I made was using medium firm tofu that I cut into cubes. I prefer this kind of tofu because it is softer and reminds me more of actual eggs. I also like the fact that you left the nutritional yeast out, it's really not necessary, as long as you use kala namak : )
Iosune says
Hi Christine! You're so welcome 🙂 So glad you like my recipe!
Joshua Howard says
Great recipe and simple instructions! I will make it again and again. This natural home-made product is definitely better than the ones full of chemical. Thank you for posting this!
Iosune says
Hi Joshua! Thanks a lot 🙂 So glad you like it!
Ana says
I want to give you my first born!!! Ever since going vegan 8 months ago the one thing I've consistently craved has been eggs, now finally I can say you've given me the perfect alternative! I used black salt, turmeric, some shredded vegan cheese, scallions, and a bit of vegan soy cream and it blew my mind. Thank you!!! 🙂
Iosune says
Hi Ana! Hahaha SO glad you like it SO much 🙂 You made my day!
Richard James Taylor says
I made this recipe, I used the Himalayan Black Salt (Kala Namak) and about a teaspoon of Nutritional Yeast. I was craving Scrambled Eggs and this really hit the spot. Tasted just like I remember Scrambled Eggs.
Iosune says
Hi Richard! So glad you liked it 🙂
Richard James Taylor says
Thank you
Iosune says
You're welcome 🙂
Nikki Ross says
Amazing recipe!! Tastes delicious and is super easy in a pinch!
Iosune says
Hi Nikki! Thanks a lot 🙂
Shari says
So glad I finally tried a tofu scramble! It was so good, I won’t miss eating eggs at all! I added some sautéed onions and peppers. Amazing.
Iosune says
Hi Shari! So glad you liked it 🙂 You should give Kala Namak a try if you haven't already!
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!