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!
This recipe is also a brunch superstar, packed with protein and flavor. If you're hungry for more brunch ideas and delectable recipes, be sure to explore my Vegan Brunch Recipes collection!
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!
📖 Recipe
Tofu Scramble
Ingredients
- 8 ounces firm tofu
- ¼ teaspoon salt, see notes
- ¼ teaspoon turmeric powder, see notes
- â…› 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.
Janet says
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.
Iosune says
Hi Janet! So glad you guys liked it 🙂
Susie Ford says
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.
Iosune says
Hi Susie! You're so welcome 🙂 So glad you enjoyed it!
Jaylien says
I tried this recipe and I'm in love. So simple and the taste is so similar to regular eggs! Thanks for this
Iosune says
Hi Jaylien! So glad you enjoyed it 🙂
Kelcey Moucha says
I added a tbsp of nutritional yeast and a light shake of onion powder and this was incredible!!!
Iosune says
Hi Kelcey! Sounds so good 🙂
vanessa says
I made it and it's excellent. I add some chopped kale to tofu whilst it cooking.
Iosune says
Hi Vanessa! Thanks a lot 🙂
Mr and Mrs Bonilla says
Awesome recipe, it was our first time cooking with tofu and it was delicious. 🙂 Thank you
Iosune says
Hi! So glad you guys liked it 🙂
Helen says
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 🙂
Iosune says
Hi Helen! Sounds amazing 🙂 So glad you liked it!
Mathew Hogbin says
This is going to a bit of a life saver for me having just switched to vegan 😬 tasty bar recipe for tofu thanks.
Iosune says
Hi Matthew! I'm so happy to read that 🙂
Cathryn says
I made the recipe last night. I served it with spinach and mushrooms on toast. Lovely flavour, I could taste the turmeric but as I like the taste, all good. It was a little dry, any suggestions to get the creamy scrabbled egg consistently? I used firm tofu.
Iosune says
Hi Cathryn! I would add more oil, try another brand of tofu or cook the tofu less (maybe you over-cooked it). Hope it works!
David says
I added Engevita, Mustard, Oat cream and all purpose seasoning. Absolutely delicious, highly recommended.
Iosune says
Hi David! Sounds great 🙂 So glad you liked it!
Robin Arsement says
Should the tofu be pressed first?
Iosune says
Hi Robin! I never press the tofu, but you can press it if you want 🙂
Laura Lee says
Because I couldn't find the salt you mentioned anywhere locally I researched and found this which may help others.
" Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas." From Wikipedia
Iosune says
Hi Laura! Thank you so much for sharing 🙂
Carol says
Delicious, wish I had tried it years ago. I added fresh parsley to mine.
Iosune says
Hi Carol! Thank you so much 🙂 Parsley is a great choice!
Kim says
What is a good alternative for tumeric? I am allergic to it and am finding that most vegan egg recipes contain turmeric
Iosune says
Hi Kim! Just omit it 🙂 I make this recipe without turmeric most of the time!
Ian Mercer says
Hi
Just made this afternoon recommendation from a vegan friend
WOW it's gorgeous and tasty and filling
Used all the recommend ingredients
Now a firm favourite on my breakfast list
Iosune says
Hi Ian! So glad you liked it so much 🙂
Anonymous says
It was delicious!! I absolutely loved it. Added some vegan cheddar to it and it was super tasty. Very easy to make 🙂
Iosune says
Hi there! So glad you loved it 🙂 Have a nice week!
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!