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.
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!
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!