Try this delicious tofu scramble: a vegan alternative to scrambled eggs, easy to make, protein-packed, 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 vegan French toast, vegan pancakes, vegan waffles, vegan banana bread, and vegan quiche for a plant-based feast that satisfies every craving!
Ingredients for tofu scramble
- Tofu: Choose firm, extra firm, or silken tofu. Extra firm tofu brings a hearty, dense texture, perfect if you like a more substantial scramble. Silken tofu, on the other hand, offers a creamy, delicate consistency. Personally, I prefer firm tofu for its ideal balance of texture and flavor absorption-it's satisfying without being too dense. If you want to learn more about the different types and ways to cook them, check out my How to Cook Tofu guide.
- Oil: Use any oil you like, such as olive, coconut, or vegetable oil, though my favorite is extra virgin olive oil for its rich flavor.
- Salt: Any salt works, but for a more "eggy" flavor, try kala namak, a sulfurous salt that mimics the taste of eggs.
- Turmeric: Turmeric is optional; it mainly adds color. Skip it if you're not a fan of the flavor, as it won't impact the texture.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu scramble
Step 1: Break the tofu into small pieces with a fork or your hands.
Step 2: Warm the oil in a skillet over medium-high heat. Add the tofu and all other ingredients, stirring until everything is mixed well.
Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.
Step 4: Taste and adjust the salt if necessary, then serve right away.
Best vegetables to add
Add a mix of vegetables to customize your tofu scramble. Popular choices include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
Vegetables to add at the start: Sauté these in a bit of oil first to bring out their flavors before adding the tofu.
- Diced onions
- Minced garlic
- Bell peppers
- Mushrooms
- Broccoli florets
- Zucchini
Vegetables to add at the end: These softer veggies can be stirred in after adding the tofu, cooking until just tender.
- Fresh spinach or kale, which will wilt quickly
- Thinly sliced red peppers
- Diced or sliced tomatoes
How to serve tofu scramble
Tofu scramble is super versatile and goes great with just about anything:
- Classic breakfast plate: Pair it with toast, avocado, and some crispy hash browns or roasted potatoes.
- Stuffed in a burrito or wrap: Roll it up with salsa, guacamole, and greens in a tortilla for an awesome breakfast wrap.
- Piled on toast: Spread it on toast, add fresh herbs or hot sauce, and you're set.
- Bowl style: Throw it over quinoa or rice with veggies and beans for a balanced bowl.
- With a simple side salad: Add a light salad or some fresh tomatoes to keep it fresh.
With so many ways to serve it, tofu scramble is perfect for any meal of the day!
Frequently asked questions
It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.
Yes, it can be frozen, though the texture may become slightly watery after thawing. To freeze, cool it fully, place it in an airtight container or freezer bag, and remove excess air. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed. The texture may differ slightly from fresh, but it's still safe to eat.
To reheat it, microwave it in 30-second intervals, stirring in between, or warm it on the stovetop until heated through. Adding a splash of water or plant-based milk helps prevent it from drying out.
I hardly ever press my tofu, but many people think it's a must if you want it to absorb flavors from marinades or sauces. Pressing also makes it extra crispy-just wrap it in a clean towel, add some weight, and let it sit for 5-10 minutes.
Firm or extra-firm tofu works best. Firm tofu holds its shape well, creating a nice scramble-like texture, while extra-firm tofu offers an even denser consistency and withstands high-heat cooking. Both types absorb flavors well, making for a tasty scramble. The choice ultimately depends on your preferred texture.
More vegan breakfast recipes
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Tofu Scramble
Ingredients
- 1 block firm tofu, either a 14-ounce (400 g) or 16-ounce (450 g) block will work
- 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
- Store tofu scramble in an airtight container in the fridge for 3-4 days, allowing it to cool completely first.
- For freezing, place cooled tofu scramble in an airtight container or freezer bag, press out excess air, and thaw overnight in the fridge.
- To reheat, warm in the microwave in 30-second intervals, stirring between, or on the stovetop with a splash of water or plant-based milk to prevent drying.
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!