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!
📖 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.
Kerry says
Wow! I’ve never really cared for tofu scrambles till I made this with the black salt, WHOA game changer!! I would totally eat this all the time now!
Iosune Robles says
Hi Kerry! Thanks for your words 🙂 So glad you loved it
Cat says
Very nice! I used double the amount of Kala Namak to get a more eggy flavour. Also added some vegan butter and a little bit of plant milk as I found it a little too dry. I'm not sure that it would convince die-hard carnivores to make the switch as the tofu flavour is quite prominent, but for anyone who likes tofu and/or is used to eating plant-based this is a great alternative to scrambled hen eggs.
Iosune Robles says
Hi Cat! I'm glad you liked it 🙂 Have a nice day!
Christina Carling says
So good! I made these on a whim this morning to go with our breakfast tacos! So easy and quick to make.
Iosune Robles says
Hi Christina! So glad you enjoyed it 🙂 Have a nice day!
Robin says
This is easy and delicious. My new go to breakfast. I often toss a bit of spinach in.
Iosune Robles says
Hi Robin, sounds so good! I am glad you liked it 🙂 Have a nice day!
Tina says
Im using Kala Manak salt, helps to get the egg taste.
Iosune Robles says
Yes, Tina! Kala Manak salt is amazing! I love it 🙂 Have a nice day!
Tanya Miller says
Love it! Tastes just like scrambled eggs! I used 1/8 tsp tumeric:)
Iosune Robles says
Hi Tanya 🙂 I am so glad you liked it!
Stephanie says
This is my 1st successful time making scrambled tofu. Most other recipes I have tried have lots of ingredients but I love how simple yours is! Plus I also bought Kala Namak salt online the other day, and wow, it made it taste so eggy 🙂 It's so similar to scrabbled eggs!
Iosune Robles says
Hi Stephanie, so glad you liked it 🙂 I love Kala Namak salt!
Lydia Douglas says
Had it for breakfeast. Was getting tired of eggs and using eggs. I had green onions and usually use it. Pinned it. Wasn't sure about the tumeric. But really all it does it changes the colour.
Joyce says
My daughter hates tofu, I told her it was scrambled eggs and she didn't even notice it was tofu
Iosune Robles says
Hi Joyce, that is amazing 🙂 So glad your daughter liked it!
Ns says
Didn't have tumeric, used cumin and paprika. Sauteed garlic and tomatoes , then added the rest. Yummy!!!! Can't wait to try more of your vegan-ized recipes!
Celia Rubio says
beautiful and easy af!
Iosune Robles says
Hi Celia. So glad you liked it 🙂 Thanks!
gab says
its so good!!!
thank you
Iosune Robles says
Hi Gab!!! Thanks to you 🙂
Tree says
It was very simple and very amazing!! Thank you!
Iosune Robles says
Hi Tree!!! Thanks to you 🙂
Dee says
Loved it! Simple to make and so damn tasty.
Mel says
Thank you so much for this recipe!! I cannot believe how similar it tastes to scrambled eggs... amazing!
Iosune Robles says
Hi Mel!!! Thank you for sharing your experience with us!!! Have a great day!!
Frank says
Great recipe, basically how I've made those "eggs" for breakfast.
Medium firm is my choice, and seasonings used are Turmeric, Paprika, La Grille Steak Spice, Tex-Mex, and Cool Runnings "Rice and Peas" seasoning. A bit of each or individually.
I'm not Vegan, so I can add bits of spicey mini pepperonis too. Brown rice can be added also.
Iosune says
Hi Frank! So glad you liked it 🙂
Frank says
Good stuff, but you should have my Sunrise link intact. Lots of additional tofu info. for us Canadians. Forgot the rating first time around...fixed it!
Alyssa Doerksen says
Tasty and easy! Great simple recipe for breakfast.
Iosune says
Hi Alyssa! Thanks a lot 🙂