This is The Best Tofu Scramble you'll ever try! A vegan alternative to scrambled eggs, incredibly easy to make, high in protein, 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 delicious Vegan French Toast, fluffy Vegan Pancakes, and crispy Vegan Waffles for a plant-based feast that satisfies every craving!
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🌟 Why you'll love this recipe
- Easy to Make: This recipe is incredibly simple and requires minimal effort in the kitchen. And it's ready in just 10
- minutes!
- Bursting with Flavor: Each bite is packed with delicious and vibrant flavors that will make your mouth water.
- Versatile: You can easily customize this scramble to suit your preferences and dietary needs, allowing you to customize it with additional veggies or ingredients of your choice.
- Healthy Ingredients: This recipe is made with wholesome and nutritious ingredients that will nourish your body.
- Crowd Pleaser: Whether you're cooking for yourself or entertaining guests, this dish is sure to impress everyone at the table.
🧾 Ingredient notes
Tofu: When it comes to making tofu scramble, you have a few options to choose from in terms of types of tofu: firm, extra firm, or silken tofu. Each type offers its own advantages.
Extra firm tofu provides an even denser texture, which holds up exceptionally well during cooking. This makes it ideal for those who prefer a hearty and robust scramble.
Silken tofu, on the other hand, offers a creamy and delicate texture that can add a luxurious touch to your scramble.
While not as common in scrambled tofu, silken tofu can create a silky-smooth consistency that some may find appealing.
Personally, I prefer using firm tofu. Its dense texture adds a satisfying bite to each mouthful, and its ability to absorb flavors makes for a delicious and satisfying meal every time.
I particularly enjoy the texture it provides over extra firm tofu, as I find extra firm tofu to be overly dense for my taste.
If you have a 14-ounce (400 grams) block of tofu instead of a 16-ounce (450 grams) one, it's perfectly fine.
Oil: You can use any oil you like, such as olive oil, coconut oil, or vegetable oil, but my personal favorite is extra virgin olive oil.
Salt: Feel free to use any type of salt you like, but if you're looking for that eggy flavor in your scramble, go for kala namak. It's got this unique sulfurous taste that mimics the flavor of real eggs.
Turmeric: You can omit it if you want, as its primary function is to provide color. Feel free to skip it, especially if you're not a fan of its taste.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mexican Fiesta Tofu Scramble: Add diced bell peppers, onions, jalapeños, and black beans. Top with avocado slices, salsa, and a sprinkle of cilantro.
- Mediterranean Tofu Scramble: Incorporate diced tomatoes, spinach, kalamata olives, and Vegan Feta Cheese. Serve with a side of toasted pita bread or whole-grain toast.
- Asian-Inspired Tofu Scramble: Add shiitake mushrooms, scallions, ginger, and a splash of soy sauce. Garnish with sesame seeds and serve with steamed jasmine rice.
- Italian Style Tofu Scramble: Add sun-dried tomatoes, chopped basil, minced garlic, and Vegan Parmesan Cheese. Serve with toasted ciabatta bread or Vegan Garlic Bread.
- Southwest Tofu Scramble: Incorporate tomatoes, black beans, corn, chili powder, and cumin. Top with sliced avocado, fresh cilantro, and a dollop of Vegan Sour Cream.
🔪 Instructions
Step 1. Crumble the tofu into bite-sized pieces using a fork or simply by hand.
Step 2. Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
Step 3. Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
Step 4. Taste and add more salt if needed and serve immediately.
💭 Expert tips
- Egg-like Flavor: To achieve a taste and appearance more similar to scrambled eggs, use turmeric and kala namak salt.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the tofu from sticking during cooking.
- Don't Overcook: Avoid overcooking. Remove it from the heat as soon as the tofu is heated through and lightly browned. Overcooking can result in a dry and rubbery texture.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the tofu into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Experiment with Veggies: Add your favorite veggies to customize your scramble. Peppers, onions, spinach, and mushrooms are excellent choices to add flavor and texture.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
Make sure to let it cool completely before transferring it to the fridge, and always use clean utensils to avoid contamination.
If it starts to smell or develop an off flavor, it's best to discard it.
To reheat scrambled tofu, microwave it in 30-second intervals, stirring in between, or heat it on the stovetop until warmed through. Adding a splash of water or milk can help prevent drying out.
Yes, you can freeze it. However, the texture may change slightly upon thawing, and it may become slightly watery.
To freeze it, allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. Press out any excess air to prevent freezer burn.
When ready to use, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave until warmed through.
Keep in mind that the texture may be a bit different from when it was freshly made, but it should still be safe to eat.
Firm or extra-firm tofu is typically recommended for the best results.
Firm tofu holds its shape well during cooking and has a denser texture, making it ideal for achieving a scramble-like consistency.
Extra-firm tofu provides an even firmer texture and holds up exceptionally well when crumbled or cooked at higher temperatures.
Both varieties allow for thorough seasoning and absorption of flavors, resulting in a delicious and satisfying scramble.
Ultimately, the choice between firm and extra-firm tofu comes down to personal preference and desired texture.
I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the condiments, marinade or sauce you're using.
If you press it, you'll get extra crispy tofu. Just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
You can add a variety of vegetables to your scramble to customize it to your taste.
Some popular options include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
To incorporate vegetables into your tofu scramble, start by sautéing any hearty vegetables like bell peppers, onions, mushrooms, and broccoli in a bit of oil until they begin to soften.
Then, add any leafy greens like spinach or kale and cook until wilted.
Finally, crumble the tofu into the pan and mix it with the cooked vegetables until everything is heated through and well combined.
🧇 More vegan breakfast recipes
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📖 Recipe
The Best Vegan Tofu Scramble
Ingredients
- 1 16-ounce block firm tofu
- 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
- Egg-like Flavor: To achieve a taste and appearance more similar to scrambled eggs, use turmeric and kala namak salt.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the tofu from sticking during cooking.
- Don't Overcook: Avoid overcooking. Remove it from the heat as soon as the tofu is heated through and lightly browned. Overcooking can result in a dry and rubbery texture.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the tofu into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Experiment with Veggies: Add your favorite veggies to customize your scramble. Peppers, onions, spinach, and mushrooms are excellent choices to add flavor and texture.
Marsha says
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.
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
fred says
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!
Iosune Robles says
Sounds amazing! Have a nice day 🙂
Ginny says
this is really yummy!!! even my non-vegan brother liked it!
Iosune Robles says
I'm so glad you and your brother liked it 🙂 Have a nice day Ginny!
Janet says
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?
David Trombly says
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.
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
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 🙂
Gogo Girl says
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!
Iosune Robles says
Yummy! So glad you liked our tofu scramble 🙂
Becky says
Do you press your tofu before cutting it up or is the moisture in it needed for the scramble?
David Trombly says
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!
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
Hi Becky! It is not necessary to press the tofu 🙂 Have a nice day!
David Trombly says
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!
Iosune Robles says
So glad you all liked it, David 🙂 Have a nice day!
Glorya says
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!
Iosune Robles says
That's great Glorya! I'm glad you liked it 🙂
Robin says
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!
Iosune Robles says
Black salt is just amazing! I love it! So glad you liked our tofu scramble recipe 🙂
Kaz Parsons says
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
Iosune Robles says
Hi Kaz! So glad you enjoyed our tofu scramble recipe 🙂 Black salt is just amazing!
Echo says
Didn't use measurements just to taste. Added some salsa and put it with hashbrowns. Super good.
Iosune Robles says
So glad you enjoyed our tofu scramble 🙂 Have a nice day!
Thalia says
This is the first time trying tofu scramble ever. I can’t describe enough how good and simple this is! Thank you!!
Iosune Robles says
Hi Thalia! Yes, it's so simple and tasty 🙂 So glad you liked it!
Tina Taylor says
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 ☺️
Iosune Robles says
Hi Tina! So glad you liked our tofu scramble recipe 🙂 Have a nice day!
Marianna says
Excellent recipe! Very easy and delish! Thank you 🙂
Iosune Robles says
Hi Marianna! Thanks for your kind words 🙂 Have a nice day!
Rachael says
Hi, im currently on a diet, so I need to keep track of my calories intake. So when I’m measuring the tofu on a food scale, I need to drain the water from the tofu, cut it into cubes and weigh it right? Am I doing it correctly?
Iosune Robles says
Hi Rachael! I have never measured my food in a food scale but I think that you are right 🙂 Have a nice day!
Archie Wells says
Tofu Scramble has been a staple of ours for over a decade, and this is a great base recipe. However, leaving out the nutritional yeast leaves it a little flat. We definitely add some olive oil and plenty of veggies, Old school Post Punk Kitchen style.
Iosune Robles says
So glad you liked it Archie 🙂 Hugs!
Michele Dixon Edwards says
Super simple. I added onions and red peppers and 3/4 tsp of turmeric because I love the flavor. My husband loves it with Siracha sauce. Thanks!
Iosune Robles says
Hi Michele! So glad you liked it 🙂 Have a nice day!