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.
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!
Tiffany-Jayne says
This was a very simple and easy recipe to make 😊 It was delicious and I even added some sriracha sauce on top. Served with a delicious vegan brunch! Thank you ❤️
Iosune Robles says
Thank you for your comment Tiffany 🙂 So glad you liked it! Have a nice day!