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!
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.
Donna says
It is really good - like scrambled eggs. Thanks 🙂
Iosune Robles says
Hi Donna! So glad you liked it 🙂
Sydney K Moss says
Is there any way to substitute soft tofu or is firm the only way to get a good texture?
Iosune Robles says
Hi! I prefer to use firm tofu for the tofu scramble 🙂
Clive says
Hi Iosune
Just made this, unbelievable. I've been vegan a long time and maybe my memory's playing tricks, but this is exactly like the 'real' thing, only better! Regular breakfast from now on, muchas gracias.
Iosune Robles says
Hi Clive! I'm so glad you liked it 🙂
Erika Verheul says
I'm actually shocked at how closely this recipe resembles and tastes like scrambled eggs... especially with only 3 ingredients (I did not use pepper). Came out good and was very quick to make. I used extra firm tofu and the texture was just right.
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Thanks for your kind comment!
Aaron says
The recipe wanted vegetables, so I added a carrot, a stalk of celery, and half of an orange bell pepper. I would have included a green onion, but I didn’t have any at home.
Iosune Robles says
Sounds so good Aaron 🙂
linda says
I'm not a vegan and this is my first tofu scramble and I thought it was delicious! My only changes I made were that I used 1/4 teaspoon of pepper. I used regular table salt because I did't have the one you suggested. I also added fresh garlic. It's a great alternative to eggs.Thanks for sharing your recipe!
Iosune Robles says
Hi Linda! I'm so glad you liked it 🙂 Have a nice day!
Natalie says
Very tasty. First I’m time I have tried this. Served with beans, mushrooms and hash browns was a great sub for a full English.
Iosune Robles says
Thanks Natalie! Sounds so good 🙂
Doreen says
Just as tasty as real egg version... lovely 😋
Iosune Robles says
That's it! So glad you liked it 🙂
Cat says
I used a bit of onion and paprika, absolutely delicious, great recipe thanks
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Edie Gardner says
This was really delicious and super easy!
Iosune Robles says
Hi! You're completely right 🙂 Love this recipe!
michael says
I usually sauté some onion and red pepper - sweet or spicy - then top with chopped scallions.
Iosune Robles says
Love that combination 🙂
Shirley says
Just needed to add more vegetables!
Iosune Robles says
Feel free to add your favorite veggies 🙂
Laura says
Do you think Nutritional yeast would be a good addition?
Iosune Robles says
Hi! I'm sure yes 🙂
Davina Tester says
Awesome alternative to using eggs. Black salt really gives it the egg taste.
Iosune Robles says
Hi Davida! You're right 🙂
Mandie says
Hi, do I skip pressing the water out of the tofu for this recipe? Thanks!
Iosune Robles says
Hi Mandie! It's not necessary 🙂
Mollie Gonzales says
I appreciate the visual aid with the photos and labeling each step! I mean tofu is easy, but other recipes you get lost on what it’s supposed to look like etc. so thank you for being insightful!
Iosune Robles says
Thanks for your comment Mollie 🙂 Have a nice day!
Bryan says
I didn't expect this to be as good as it was. I don't think I've ever tried any vegan food that serves as such a perfect substitute to the original dish. Next time I'll try adding some vegan cream, as I usually had my scrambled eggs with cream cheese mixed in. Great recipe!
Iosune Robles says
Wow! Thanks for your comment 🙂 I'm so glad you liked it!
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!