Why You’ll Love This Recipe

Quick and easy: Ready in just 15 minutes with minimal prep.
High in protein: A satisfying, plant-based way to start your day.
Versatile: Add any veggies or seasonings you love.
Great for meal prep: Keeps well and reheats beautifully.
Egg-free and dairy-free: 100% vegan, yet just as comforting as traditional scrambled eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Firm or extra-firm tofu, drained and pressed
Olive oil or avocado oil
Onion, diced
Garlic, minced
Bell pepper, diced
Turmeric powder (for color and mild flavor)
Nutritional yeast (for a cheesy taste)
Salt and black pepper
Plant-based milk (optional, for creaminess)
Optional seasonings: cumin, paprika, chili flakes, or black salt (Kala Namak for eggy flavor)
Optional add-ins: spinach, mushrooms, cherry tomatoes, or vegan cheese

Directions

Prepare the tofu: Drain the tofu and press out excess water using paper towels or a tofu press.
Crumble the tofu: Using your hands or a fork, crumble the tofu into small, uneven pieces resembling scrambled eggs.
Sauté the vegetables: Heat oil in a non-stick skillet over medium heat. Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
Add the tofu: Stir in the crumbled tofu and cook for 2–3 minutes, allowing it to absorb flavor and lightly brown.
Season: Add turmeric, nutritional yeast, salt, pepper, and any additional spices. Stir well until the tofu is evenly coated.
Add milk (optional): For a softer, creamier texture, pour in a few tablespoons of plant-based milk and cook for another 2 minutes.
Add greens or extras: Stir in spinach, mushrooms, or other vegetables if desired. Cook until wilted and heated through.
Taste and adjust: Adjust seasoning, adding more salt, pepper, or nutritional yeast as desired.
Serve: Enjoy warm with toast, avocado, or as a filling for breakfast burritos.

Servings and timing

Servings: 2–3
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Southwestern Tofu Scramble: Add black beans, corn, and chili powder for a Tex-Mex twist.
Mediterranean Scramble: Include spinach, sun-dried tomatoes, and olives for bold flavor.
Spicy Scramble: Use cayenne, chili flakes, or hot sauce for extra heat.
Veggie-Packed Scramble: Load up with zucchini, kale, mushrooms, and cherry tomatoes for extra nutrients.
Cheesy Scramble: Stir in shredded vegan cheese or extra nutritional yeast before serving.
Herb-Infused Scramble: Add fresh herbs like parsley, dill, or chives for brightness.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled tofu scramble in portions for up to 2 months.
Reheat:
- Skillet: Reheat over medium heat for 3–5 minutes with a splash of plant milk to refresh texture.
- Microwave: Heat for 45–60 seconds until warm.

FAQs

What type of tofu works best for scramble?

Firm or extra-firm tofu holds up best and provides a texture similar to scrambled eggs.

Do I need to press the tofu?

Yes, pressing removes excess water, helping the tofu brown better and absorb flavors.

What does turmeric do in this recipe?

Turmeric adds a golden yellow color and subtle earthiness, mimicking the appearance of scrambled eggs.

What is nutritional yeast, and can I skip it?

Nutritional yeast gives a savory, cheesy flavor and adds B vitamins, but you can omit it if you prefer.

How do I make my tofu scramble taste more like eggs?

Add a pinch of black salt (Kala Namak), which has a natural sulfur flavor that mimics eggs.

Can I add other vegetables?

Absolutely. Tofu scramble is perfect for using up leftover vegetables like spinach, zucchini, or kale.

Is tofu scramble healthy?

Yes! It’s high in protein, low in fat, and full of vitamins and minerals from both tofu and vegetables.

Can I make it ahead of time?

Yes. Cook and store in the fridge, then reheat for quick breakfasts throughout the week.

Can I use silken tofu?

Silken tofu makes the scramble softer and creamier but less “eggy.” It works if you prefer a smoother texture.

What should I serve with tofu scramble?

Serve with toast, roasted potatoes, avocado, vegan sausage, or a side of fresh fruit.

Conclusion

Tofu Scramble is a fast, easy, and delicious plant-based breakfast that’s packed with flavor and nutrition. With its eggy texture, vibrant color, and endless customization options, it’s a vegan staple that satisfies even non-vegans. Whether served in a burrito, over toast, or alongside your favorite breakfast sides, this simple dish is the ultimate go-to for a wholesome start to the day.

Tofu Scramble

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Tofu Scramble is a quick, protein-packed vegan alternative to scrambled eggs made with crumbled tofu, spices, and colorful vegetables. It’s flavorful, filling, and endlessly customizable — perfect for breakfast, brunch, or even a light lunch served with toast or potatoes.

Author: Laura
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2–3 servings
Category: Breakfast, Brunch, Vegan
Method: Stovetop
Cuisine: American
Diet: Vegan

Instructions

Drain and press the tofu to remove excess water.
Crumble tofu into small, uneven pieces resembling scrambled eggs.
Heat oil in a non-stick skillet over medium heat. Add onion, garlic, and bell pepper; sauté for 3–4 minutes until softened.
Add crumbled tofu and cook for 2–3 minutes, letting it brown lightly.
Season with turmeric, nutritional yeast, salt, pepper, and any desired spices. Stir well.
Add plant-based milk if you prefer a creamier texture, and cook for another 2 minutes.
Stir in any additional veggies like spinach or mushrooms, cooking until wilted.
Taste and adjust seasoning as desired, then serve warm with toast, avocado, or as a filling for breakfast wraps.

Notes

Use firm or extra-firm tofu for the best egg-like texture.
Black salt (Kala Namak) adds an authentic ‘eggy’ flavor.
Turmeric provides a golden color and mild flavor — use sparingly.
For meal prep, store in the fridge and reheat with a splash of plant milk.
Customize with your favorite veggies, spices, or vegan cheese.

Nutrition

Serving Size: 1 plate
Calories: 220
Sugar: 3g
Sodium: 310mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 18g
Cholesterol: 0mg