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Home > Recipes > Breakfast

Tofu Scramble

Modified: Nov 14, 2024 · Published: Jul 10, 2022 by Iosune Robles · This post may contain affiliate links

4.87 from 122 votes
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White dish with tofu scramble, bread, and tomato slices.

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.

White dish with tofu scramble, bread, and tomato slices.

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

Ingredients needed to make 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.
  • 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

Tofu crumbles in a shallow dish.

Step 1: Break the tofu into small pieces with a fork or your hands.

Tofu scramble in a pan before cooking.

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.

Tofu scramble in a pan after cooking.

Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.

Toasted bread and tomato slices alongside scrambled tofu on a plate.

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

How long does it last in the fridge?

It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.

Can I freeze it?

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.

How do I reheat it?

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.

Do I really have to press the tofu?

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.

What kind of tofu is best for tofu scramble?

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.

Scrambled tofu with bread and tomato on a plate.

More vegan breakfast recipes

  • Tempeh Bacon
  • Vegan Breakfast Sausage
  • Vegan Blueberry Muffins
  • Vegan Cinnamon Rolls
  • Vegan Donuts
Tofu scramble, bread, and tomato slices arranged in a white dish.
4.87 from 122 votes

Tofu Scramble

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.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 2
PRINT PIN COMMENT


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
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Instructions 

  • Crumble the tofu into bite-sized pieces using a fork or simply by hand.
    Tofu crumbles in a shallow dish.
  • Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
    Tofu scramble in a pan before cooking.
  • Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
    Tofu scramble in a pan after cooking.
  • Taste and add more salt if needed and serve immediately.
    Toasted bread and tomato slices alongside scrambled tofu on a plate.

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.
 
 
 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 286mg | Iron: 3mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Breakfast
Cuisine: American
Author: Iosune Robles

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Comments

  1. Tree says

    April 16, 2020 at 6:10 am

    5 stars
    It was very simple and very amazing!! Thank you!

    Reply
    • Iosune Robles says

      April 16, 2020 at 1:31 pm

      Hi Tree!!! Thanks to you 🙂

      Reply
  2. Dee says

    April 07, 2020 at 9:06 pm

    5 stars
    Loved it! Simple to make and so damn tasty.

    Reply
  3. Mel says

    April 03, 2020 at 5:29 am

    5 stars
    Thank you so much for this recipe!! I cannot believe how similar it tastes to scrambled eggs... amazing!

    Reply
    • Iosune Robles says

      April 03, 2020 at 3:26 pm

      Hi Mel!!! Thank you for sharing your experience with us!!! Have a great day!!

      Reply
  4. Frank says

    March 30, 2020 at 10:36 pm

    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.

    Reply
    • Iosune says

      April 01, 2020 at 4:34 pm

      Hi Frank! So glad you liked it 🙂

      Reply
      • Frank says

        April 02, 2020 at 11:54 pm

        5 stars
        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!

  5. Alyssa Doerksen says

    March 30, 2020 at 4:46 pm

    Tasty and easy! Great simple recipe for breakfast.

    Reply
    • Iosune says

      April 01, 2020 at 4:33 pm

      Hi Alyssa! Thanks a lot 🙂

      Reply
  6. Janet says

    March 28, 2020 at 4:02 pm

    5 stars
    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.

    Reply
    • Iosune says

      April 01, 2020 at 4:20 pm

      Hi Janet! So glad you guys liked it 🙂

      Reply
  7. Susie Ford says

    March 21, 2020 at 4:08 pm

    5 stars
    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.

    Reply
    • Iosune says

      April 01, 2020 at 3:54 pm

      Hi Susie! You're so welcome 🙂 So glad you enjoyed it!

      Reply
  8. Jaylien says

    March 11, 2020 at 1:19 am

    5 stars
    I tried this recipe and I'm in love. So simple and the taste is so similar to regular eggs! Thanks for this

    Reply
    • Iosune says

      March 11, 2020 at 9:30 am

      Hi Jaylien! So glad you enjoyed it 🙂

      Reply
  9. Kelcey Moucha says

    March 07, 2020 at 9:22 pm

    4 stars
    I added a tbsp of nutritional yeast and a light shake of onion powder and this was incredible!!!

    Reply
    • Iosune says

      March 09, 2020 at 5:25 pm

      Hi Kelcey! Sounds so good 🙂

      Reply
  10. vanessa says

    February 28, 2020 at 1:16 pm

    5 stars
    I made it and it's excellent. I add some chopped kale to tofu whilst it cooking.

    Reply
    • Iosune says

      March 09, 2020 at 3:48 pm

      Hi Vanessa! Thanks a lot 🙂

      Reply
  11. Mr and Mrs Bonilla says

    February 15, 2020 at 8:40 pm

    Awesome recipe, it was our first time cooking with tofu and it was delicious. 🙂 Thank you

    Reply
    • Iosune says

      March 09, 2020 at 2:56 pm

      Hi! So glad you guys liked it 🙂

      Reply
  12. Helen says

    February 14, 2020 at 2:29 am

    5 stars
    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 🙂

    Reply
    • Iosune says

      March 09, 2020 at 2:52 pm

      Hi Helen! Sounds amazing 🙂 So glad you liked it!

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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