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.
I made this recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with all the ingredients you prefer – or with anything you’d use on your regular scrambled eggs. It’s truly delicious.
Besides, the vegan version of this traditional breakfast is healthier, lower in fat and cholesterol-free, so it’s a win-win! It’s also loaded with lots of protein, so if you make it you’ll get a tasty and nutritious dish in less than 15 minutes.
Tofu scramble, vegan, and very easy to make. Serve it for breakfast or brunch over a warm toast or accompany it with any kind of meat substitute or fresh fruit. To make it you only need 15 minutes and 4 easy-to-find ingredients.
How to make tofu scramble – Step by step
- Chop the tofu (photo 1) and use a fork to crumble it into bite-sized pieces (photo 2).
- Heat some oil in a pan and add the tofu and all the remaining ingredients (photo 3). Stir and cook over medium-high heat for 5 to 10 minutes (photo 4).
- Serve immediately over some toasts and topped it with fresh parsley.
Pro tips
- Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
- 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.
- Add your favorite spices, veggies, or ingredients.
- If you’re oil-free, just use some water or vegetable stock instead.
How long will this tofu scramble last?
It’s important to keep the leftovers in an airtight container in the fridge so your tofu scramble keeps all its properties. It will last in the fridge for up to 1 week.
Can I freeze this tofu scramble?
Yes, you can. It’s actually a good time-saver option. Feel free to 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 up to 5 months in the freezer.
On the other hand, you can also freeze your scramble after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change.
How to serve tofu scramble
Serve your tofu scramble plain or over toasts with some chopped parsley on top. Feel free to customize it with plenty of different veggies and eat it with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also serve it with vegan pancakes and coffee or juice.
Looking for more vegan breakfast recipes?
- Spanish Tofu Scramble with Potatoes and Chorizo
- Tofu Scramble Toasts
- Vegan Breakfast Burritos
- Easy Chickpea Scramble
- Vegan Breakfast Tacos
Did you make this tofu scramble recipe?
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Tofu Scramble
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- 2 1x
- Breakfast, Tofu
- 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 immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
- Keep 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.
Notes
- Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
- 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.
- Add your favorite spices, veggies, or ingredients.
- If you’re oil-free, just use 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 May of 2020.
I used a bit of onion and paprika, absolutely delicious, great recipe thanks
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Hi! I’m so glad you liked it 🙂
This was really delicious and super easy!
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Hi! You’re completely right 🙂 Love this recipe!
I usually sauté some onion and red pepper – sweet or spicy – then top with chopped scallions.
Love that combination 🙂
Just needed to add more vegetables!
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Feel free to add your favorite veggies 🙂
Do you think Nutritional yeast would be a good addition?
Hi! I’m sure yes 🙂
Awesome alternative to using eggs. Black salt really gives it the egg taste.
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Hi Davida! You’re right 🙂
Hi, do I skip pressing the water out of the tofu for this recipe? Thanks!
Hi Mandie! It’s not necessary 🙂
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!
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Thanks for your comment Mollie 🙂 Have a nice day!
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!
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Wow! Thanks for your comment 🙂 I’m so glad you liked it!
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.
Thanks for your kind comment 🙂 Have a nice day!
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!
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Sounds amazing! Have a nice day 🙂
this is really yummy!!! even my non-vegan brother liked it!
I’m so glad you and your brother liked it 🙂 Have a nice day Ginny!
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?
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.
Thanks for your help David 🙂
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 🙂
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!
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Yummy! So glad you liked our tofu scramble 🙂
Do you press your tofu before cutting it up or is the moisture in it needed for the scramble?
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!
Thanks for your help David 🙂
Hi Becky! It is not necessary to press the tofu 🙂 Have a nice day!
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!
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So glad you all liked it, David 🙂 Have a nice day!
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!
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That’s great Glorya! I’m glad you liked it 🙂
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!
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Black salt is just amazing! I love it! So glad you liked our tofu scramble recipe 🙂
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
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Hi Kaz! So glad you enjoyed our tofu scramble recipe 🙂 Black salt is just amazing!
Didn’t use measurements just to taste. Added some salsa and put it with hashbrowns. Super good.
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So glad you enjoyed our tofu scramble 🙂 Have a nice day!
This is the first time trying tofu scramble ever. I can’t describe enough how good and simple this is! Thank you!!
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Hi Thalia! Yes, it’s so simple and tasty 🙂 So glad you liked it!
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 ☺️
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Hi Tina! So glad you liked our tofu scramble recipe 🙂 Have a nice day!