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A square picture of tofu scramble topped with chopped chives on bread

Tofu Scramble

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 2 1x
  • Breakfast, Tofu
  • American
  • Vegan

Servings 2 1x

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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!


  • 8 ounces firm tofu (225 g)
  • 1/4 tsp salt, see notes
  • 1/4 tsp turmeric powder, see notes
  • 1/8 tsp ground black pepper


  1. Chop the tofu and use a fork to crumble it into bite-sized pieces.
  2. 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.
  3. Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
  4. Keep 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. 


  • Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
  • If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp of turmeric powder, then try the scramble and add more of it if needed.
  • Add your favorite spices, veggies, or ingredients.
  • If you’re oil-free, just use some water or vegetable stock instead.


  • Serving Size: 1/2 of the recipe
  • Calories: 80
  • Sugar: 0.7 g
  • Sodium: 248 mg
  • Fat: 4.7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2.1 g
  • Fiber: 1.1 g
  • Protein: 9.3 g