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Veggie Tofu Scramble with Dijon

Veggie Tofu Scramble with broccoli, mushrooms, spinach, dijon, and tarragon is hearty, full of flavor, and a terrific way to start the day! Vegan, gluten-free, and well-balanced recipe.

top down view of freshly made tofu scramble with veggies, dijon and tarragon in a skillet with items surrounding.

I used to be skeptical of the tofu scramble (aka vegan scrambled eggs), but I have now surpassed that skepticism with flying colors!

In fact, you can find a variety of tofu scrambles on TSV, like this Southwest Tofu Scramble, Kimchi Tofu Scramble, or Tofu Scramble Stuffed Poblanos. All are delicious and worth repeating!

Why We Love This Recipe!

Tofu has no flavor and will take on any flavor you add to it. It’s a very versatile ingredient and, for vegans, a good source of protein intake, with approximately 9 grams per serving.

Tofu scrambles are a great one-pot meal that is easy to put together and fairly cheap, depending on the ingredients you use.

You can do your tofu scramble any way you want, any time of day. I love this kind of cooking because there are no rules!

In this version, I decided to use dried tarragon and dijon with an assortment of veggies I had on hand, making a vegan ‘egg white’ tofu scramble, and it was simply wonderful!

top down view of ingredients used to make vegan scrambled eggs with tofu, dijon, tarragon and veggies.

Ingredients You’ll Need

In this tofu scrambled ‘egg’ recipe, onion, tofu, broccoli, mushrooms, and spinach are cooked until tender with dijon and tarragon, creating an irresistible and flavorful tofu scramble.

Here is everything you will need:

  • Tofu – Use regular firm or extra firm (silken tofu is not recommended for tofu scrambles).
  • Mushrooms – We love brown mushrooms as they contain the most nutrients.
  • Broccoli
  • Onion – Use any color.
  • Spinach – Fresh is best, you can sub with baby kale or chard.
  • Dijon – Other mustards, such as whole grain or spicy habanero, is great too (mustard powder also works).
  • Tarragon -Use fresh or dried. Go easy when using fresh as it’s a strong herb. You can also sub with thyme and/or parsley.
  • Garlic powder
  • Olive oil
  • Salt + pepper
  • Nutritional yeast – Adds umami, cheesy flavor, but can be optional.
top down view showing the process of crumbling tofu into skillet for tofu scramble.

How To Make Veggie Tofu Scramble

  • In a skillet or wok, heat the oil over medium heat, add onions, and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes.
top down view showing the process of adding veggies to the skillet along with spices to make tofu scramble.
  • Add mushrooms, broccoli, dijon, garlic powder, salt, and pepper, and cook another 5 minutes.
top down view showing the process of adding spinach to the skillet making tofu scramble.
  • Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes.
  • Remove from heat and season to taste, adding the optional nutritional yeast to taste.

And now you’re ready to enjoy!

Serving Suggestions

This veggie-filled savory tofu scramble is filling on its own, but adding a side of toast or potatoes makes it even heartier! Here are a few of my favorite serving suggestions:

top down view of freshly made tofu scramble with veggies, dijon and tarragon in a skillet.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator for 4 days in a covered container. Because they store well, tofu scrambles make great make-ahead, meal prep ideas!
  • Freezer: Tofu scrambles are freezer-friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.
  • Reheat: Warm leftover scramble in a pan on the stove over low, with a splash of plant milk or water to keep from drying out and sticking to the pan, until warmed through. Alternatively, reheat in the microwave using 30 – 60-second intervals, stirring after each, until warm.
side angle view of a serving of dijon, tarragon and veggies tofu scramble with items surrounding.

More Vegan Breakfast Recipes!

If you try this vegan tofu scramble recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

A classic tofu scramble with dijon, tarragon, broccoli, mushrooms and spinach for a delicious vegan breakfast, lunch or dinner!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: Serves 3 – 4 1x
  • Category: Breakfast
  • Method: sauté, stovetop
  • Cuisine: Vegan


  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 block (14-16 oz.) tofu, firm or extra firm (drained, no need to press)
  • 8 oz. package mushrooms, sliced or quartered (about 1 1/2 – 2 cups)
  • 1 1/2 cups broccoli florets
  • 2 tablespoons dijon mustard
  • 1 teaspoon dried tarragon, optional
  • 1 teaspoon garlic powder
  • himalayan salt & pepper, to taste
  • 2 handfuls fresh spinach
  • 12 tablespoons nutritional yeast, optional


In skillet or wok, heat oil over medium heat, add onions and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes.

Add mushrooms, broccoli, dijon, tarragon, garlic powder, salt and pepper, cook another 5 minutes.

Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes. Remove from heat. Season to taste, adding the optional nutritional yeast.

Serve as you like adding whatever extra spices or condiments you wish. I served mine with toast with avocado butter and fresh fruit on the side for a refreshing touch.

Serves 3 – 4

Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.


The mushrooms are going to add some moisture to your scramble, cook it down by keeping it on the stove a bit longer if it bothers you or omit the mushrooms altogether. I’ve made this with just broccoli and spinach, it was delicious!

Try different types of mustard if you like. I have used a habanero and stone ground mustard, both were delicious. I upped the amount to about 2 tablespoons. Or use 2 – 3 teaspoons mustard powder if you have that on hand.

Thyme, parsley and chives would also be a great sub for the tarragon!

How to make avocado butter: Slice the avocado in half, remove the seed, mash the avocado right in the skin and spread on toast. Use about 1/2 avocado for 1 slice of bread, you may need more depending on the size of you bread slices.

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  1. Delicious! Can’t wait to make it again to share with my family.

  2. I tasted this before realizing that the instructions did not state when to add the tarragon, so I just added it at the end. I actually preferred it without. Next time I will increase the mustard but leave out the tarragon.

  3. Thank you for the recipe! I like the idea, but the tofu was wet and mushy even though I let it cook for a half hour. Maybe next time I will press it, or maybe even cook it ahead of time?

    1. Julie | The Simple Veganista says:

      Oh no, sorry you have a soggy scramble! I would suggest turning up the heat a bit higher to help evaporate the water next time, or to be safe, press the tofu beforehand, as you mentioned. Or try using high-protein tofu or extra-firm. They will have the least amount of water. Hope the helps!

  4. I prepared this and it was very tasty and satisfying :)
    Thank you for the recipe

    1. Julie | The Simple Veganista says:

      Glad you enjoy the recipe! Thanks for sharing, Chen!

  5. I loved this recipe! Made exactly as stated, so yummy!

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