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Tofu scramble, bread, and tomato slices arranged in a white dish.
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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 Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 255kcal
Author: Iosune Robles

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.
    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