Tofu Scramble

Why You’ll Love This Recipe

• 100% vegan and gluten-free: A wholesome, cruelty-free breakfast option.
• High in protein: Keeps you full and energized all morning.
• Customizable: Add your favorite vegetables, spices, or sauces.
• Quick and easy: Ready in under 15 minutes.
• Great for meal prep: Stores and reheats beautifully.

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 coconut oil
• Onion, finely chopped
• Garlic, minced
• Bell pepper, diced
• Ground turmeric (for color and flavor)
• Nutritional yeast (for a cheesy, savory flavor)
• Salt and black pepper
• Plant-based milk (optional, for creaminess)
• Spinach or kale (optional, for added greens)
• Optional toppings: avocado, salsa, hot sauce, or fresh herbs

Directions

1. Prepare the tofu: Drain and press the tofu for 10–15 minutes to remove excess moisture. Crumble it with your hands or a fork until it resembles scrambled eggs.
2. Cook the vegetables: In a large skillet, heat oil over medium heat. Add onion and bell pepper and sauté for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
3. Add the tofu: Add the crumbled tofu to the pan and stir to combine.
4. Season: Sprinkle turmeric, nutritional yeast, salt, and pepper over the tofu. Mix well so the tofu turns evenly golden.
5. Add plant-based milk (optional): Pour in a splash of plant milk to make the scramble softer and creamier.
6. Cook until heated through: Stir and cook for 5–7 minutes until the tofu is lightly golden and flavorful.
7. Add greens (optional): Stir in spinach or kale and cook just until wilted.
8. Serve: Serve warm with avocado, toast, or roasted potatoes.

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, chili powder, and salsa for a Tex-Mex twist.
• Mediterranean Style: Add sun-dried tomatoes, olives, and fresh basil.
• Spicy Scramble: Use cayenne pepper, smoked paprika, or sriracha for heat.
• Curried Scramble: Stir in curry powder and a touch of coconut milk.
• Loaded Veggie Scramble: Add zucchini, mushrooms, or cherry tomatoes for extra color and nutrients.
• Breakfast Burrito Filling: Wrap tofu scramble in a tortilla with avocado and hot sauce.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled scramble for up to 2 months. Thaw overnight before reheating.
• Reheat:
  • Skillet: Reheat in a pan over medium heat with a splash of plant milk or oil.
  • Microwave: Heat in 30-second intervals until warm.

FAQs

What kind of tofu should I use?

Firm or extra-firm tofu works best—it holds its texture and doesn’t turn mushy.

Do I need to press the tofu?

Yes, pressing removes excess water and helps it absorb flavor better.

Can I make tofu scramble ahead of time?

Absolutely. It stores well and reheats quickly, making it great for meal prep.

What gives tofu scramble its yellow color?

Turmeric is the key—it adds both color and a mild earthy flavor.

Can I make it without nutritional yeast?

Yes, but nutritional yeast adds a subtle cheesy, umami flavor that enhances the dish.

How can I make it taste more like eggs?

Add a pinch of black salt (kala namak), which has a natural sulfur flavor similar to eggs.

Is tofu scramble healthy?

Yes! It’s low in fat, high in plant-based protein, and full of nutrients.

Can I use soft or silken tofu?

Soft tofu will create a creamier texture, but it won’t hold shape like firm tofu.

Can I add sauce to my tofu scramble?

Yes—try hot sauce, tahini dressing, or vegan cheese sauce for extra flavor.

What do I serve with tofu scramble?

It’s great with toast, roasted potatoes, avocado slices, or inside a breakfast burrito.

Conclusion

Tofu Scramble is a hearty, protein-packed vegan breakfast that’s easy, flavorful, and endlessly customizable. With its golden color, rich seasoning, and satisfying texture, it’s the perfect plant-based substitute for scrambled eggs. Whether enjoyed on its own or with your favorite sides, this simple dish proves that healthy eating can also be delicious and comforting.

Tofu Scramble

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Tofu Scramble is a quick, protein-rich vegan breakfast made with crumbled tofu, veggies, and flavorful seasonings. It’s the perfect plant-based alternative to scrambled eggs—golden, savory, and ready in under 15 minutes.

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

Ingredients

• 1 block firm or extra-firm tofu, drained and pressed
• 1 tbsp olive oil or coconut oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 bell pepper, diced
• 1/2 tsp ground turmeric
• 1 tbsp nutritional yeast
• Salt and black pepper to taste
• 2 tbsp plant-based milk (optional, for creaminess)
• 1 cup spinach or kale (optional)
• Optional toppings: avocado, salsa, hot sauce, or fresh herbs

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Instructions

1. Press the tofu: Drain and press tofu for 10–15 minutes to remove excess water. Crumble it with your hands or a fork until it resembles scrambled eggs.
2. Sauté vegetables: Heat oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
3. Add tofu: Stir in the crumbled tofu, mixing well with the vegetables.
4. Season: Sprinkle turmeric, nutritional yeast, salt, and pepper over tofu. Stir until evenly coated and golden.
5. Add plant milk (optional): Pour in a splash of plant-based milk for a creamier texture.
6. Cook through: Stir and cook for 5–7 minutes until heated and lightly golden.
7. Add greens (optional): Stir in spinach or kale until wilted.
8. Serve: Plate warm and top with avocado, salsa, or fresh herbs.

Notes

• For an egg-like flavor, add a pinch of black salt (kala namak).
• Press tofu thoroughly to avoid excess moisture.
• Nutritional yeast adds a cheesy, umami flavor.
• Customize with your favorite spices or veggies.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 2g
• Sodium: 290mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 0mg