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 ⅛ teaspoon 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.
Looking for more vegan breakfast recipes?
Did you make this tofu scramble recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Tofu Scramble
Ingredients
- 8 ounces firm tofu
- ¼ teaspoon salt, see notes
- ¼ teaspoon turmeric powder, see notes
- ⅛ teaspoon 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 ⅛ teaspoon 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
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.
Donna says
It is really good - like scrambled eggs. Thanks 🙂
Iosune Robles says
Hi Donna! So glad you liked it 🙂
Sydney K Moss says
Is there any way to substitute soft tofu or is firm the only way to get a good texture?
Iosune Robles says
Hi! I prefer to use firm tofu for the tofu scramble 🙂
Clive says
Hi Iosune
Just made this, unbelievable. I've been vegan a long time and maybe my memory's playing tricks, but this is exactly like the 'real' thing, only better! Regular breakfast from now on, muchas gracias.
Iosune Robles says
Hi Clive! I'm so glad you liked it 🙂
Erika Verheul says
I'm actually shocked at how closely this recipe resembles and tastes like scrambled eggs... especially with only 3 ingredients (I did not use pepper). Came out good and was very quick to make. I used extra firm tofu and the texture was just right.
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Thanks for your kind comment!
Aaron says
The recipe wanted vegetables, so I added a carrot, a stalk of celery, and half of an orange bell pepper. I would have included a green onion, but I didn’t have any at home.
Iosune Robles says
Sounds so good Aaron 🙂
linda says
I'm not a vegan and this is my first tofu scramble and I thought it was delicious! My only changes I made were that I used 1/4 teaspoon of pepper. I used regular table salt because I did't have the one you suggested. I also added fresh garlic. It's a great alternative to eggs.Thanks for sharing your recipe!
Iosune Robles says
Hi Linda! I'm so glad you liked it 🙂 Have a nice day!
Natalie says
Very tasty. First I’m time I have tried this. Served with beans, mushrooms and hash browns was a great sub for a full English.
Iosune Robles says
Thanks Natalie! Sounds so good 🙂
Doreen says
Just as tasty as real egg version... lovely 😋
Iosune Robles says
That's it! So glad you liked it 🙂
Cat says
I used a bit of onion and paprika, absolutely delicious, great recipe thanks
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Edie Gardner says
This was really delicious and super easy!
Iosune Robles says
Hi! You're completely right 🙂 Love this recipe!
michael says
I usually sauté some onion and red pepper - sweet or spicy - then top with chopped scallions.
Iosune Robles says
Love that combination 🙂
Shirley says
Just needed to add more vegetables!
Iosune Robles says
Feel free to add your favorite veggies 🙂
Laura says
Do you think Nutritional yeast would be a good addition?
Iosune Robles says
Hi! I'm sure yes 🙂
Davina Tester says
Awesome alternative to using eggs. Black salt really gives it the egg taste.
Iosune Robles says
Hi Davida! You're right 🙂
Mandie says
Hi, do I skip pressing the water out of the tofu for this recipe? Thanks!
Iosune Robles says
Hi Mandie! It's not necessary 🙂
Mollie Gonzales says
I appreciate the visual aid with the photos and labeling each step! I mean tofu is easy, but other recipes you get lost on what it’s supposed to look like etc. so thank you for being insightful!
Iosune Robles says
Thanks for your comment Mollie 🙂 Have a nice day!
Bryan says
I didn't expect this to be as good as it was. I don't think I've ever tried any vegan food that serves as such a perfect substitute to the original dish. Next time I'll try adding some vegan cream, as I usually had my scrambled eggs with cream cheese mixed in. Great recipe!
Iosune Robles says
Wow! Thanks for your comment 🙂 I'm so glad you liked it!
Marsha says
I have resisted tofu for many years, the experience was unpalatable to say the least - but now eat a lot of eggs(probably too many for healths sake)
Tried this this morning and YUMMMM so close to the real thing - absolutely will be the breakfast to go to in future.. little garlic pwd, turmeric and herb mix exactly as with eggs...
Thank you so much for sharing, explaining in detail.
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
fred says
It is so good! Easy, simple to make. I put it in a bowl and added Hatch Green Chile salsa, pinto beans and brown rice. Delicioso!
Iosune Robles says
Sounds amazing! Have a nice day 🙂
Ginny says
this is really yummy!!! even my non-vegan brother liked it!
Iosune Robles says
I'm so glad you and your brother liked it 🙂 Have a nice day Ginny!
Janet says
Can you make it ahead of time Night before? and heat it up? You said you can save leftovers. How do you heat up left overs?
David Trombly says
Iosune did state that this can be frozen and will keep a bit that way. I've frozen it and have had it the next day. I've defrostosted it inside a Tupperware container by running warm water over it. I've also just put it into the microwave ice cold..
The only thing I noticed when eating scrambled tofu the next day was a slight chemical taste, and that would be from the chemical used to preserve the Tofu. It's not bad, and it's even half of what you would taste if your water line was chlorinated.
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
Hi Janet! Feel free to make it the night before! Cook it and keep it in an airtight container in the fridge. Then, heat it up in the microwave or in the frying pan 🙂
Gogo Girl says
I’m not even a vegetarian but I love this recipe! Sometimes I add green onion on top, or the plain turmeric tofu scramble is delicious!
Iosune Robles says
Yummy! So glad you liked our tofu scramble 🙂
Becky says
Do you press your tofu before cutting it up or is the moisture in it needed for the scramble?
David Trombly says
Becky
Since I used to like my eggs dry, I press the Tofu for 15 minutes a cook it with very little cooking oil. I've made this without pressing the Tofu. I think it's better drier. The Tofu is moist enough to spread the seasoning around as is!
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
Hi Becky! It is not necessary to press the tofu 🙂 Have a nice day!
David Trombly says
Tastes great! I added in 1/4 tspn on garlic in to the recipe. I'd serve this to any of my carnivore friends and they'd probably like it. While it doesn't taste exactly like eggs (I didn't have the Himilayan black salt available), it's still delicious and the color's a great match! Thank you!
Iosune Robles says
So glad you all liked it, David 🙂 Have a nice day!
Glorya says
We have been switching to vegan. I was very leery of this taking the place of my scrambled eggs but what a surprise. Taste and texture awesome!
Iosune Robles says
That's great Glorya! I'm glad you liked it 🙂
Robin says
This has become my go to breakfast! I use black salt and it is so yummy. Adding a tbsp of flax seeds makes it really healthy. Thanks!
Iosune Robles says
Black salt is just amazing! I love it! So glad you liked our tofu scramble recipe 🙂
Kaz Parsons says
Dear Iosune
Yum yum yum. I read your recipe and ordered the black salt prior to my first tofu scramble. Followed your recipe and served on oven cooked big mushrooms. Wow many thanks. The salt really makes this dish. Grateful for your cooking knowledge as I am transitioning to vegan. Kind regards Kaz
Iosune Robles says
Hi Kaz! So glad you enjoyed our tofu scramble recipe 🙂 Black salt is just amazing!
Echo says
Didn't use measurements just to taste. Added some salsa and put it with hashbrowns. Super good.
Iosune Robles says
So glad you enjoyed our tofu scramble 🙂 Have a nice day!
Thalia says
This is the first time trying tofu scramble ever. I can’t describe enough how good and simple this is! Thank you!!
Iosune Robles says
Hi Thalia! Yes, it's so simple and tasty 🙂 So glad you liked it!
Tina Taylor says
Very easy and really delicious 😋 I too added a little bit of soy milk to loosen it a bit.
Best recipe so far! 😊 Thank you ☺️
Iosune Robles says
Hi Tina! So glad you liked our tofu scramble recipe 🙂 Have a nice day!