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.
There was a time when I was skeptical of the tofu scramble (aka vegan scrambled ‘eggs’), but 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!
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!
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 – pref brown mushrooms as they contain the most nutrients.
- Onion – use any color.
- Spinach – fresh is best, you can sub with baby kale or chard.
- Dijon – other mustard 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. Also sub with thyme and/or parsley.
- Garlic powder
- Olive oil
- Salt + pepper
- Nutritional yeast – optional for a umami, cheesy flavor.
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.
- Add mushrooms, broccoli, dijon, 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 and season to taste, adding the optional nutritional yeast to taste.
And now you’re ready to enjoy!
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:
- Serve with toast, either mashed avocado or buttered with miyoko’s vegan butter (the next best thing!). Try making a loaf of your own Artisan Bread with this easy recipe!
- Pair with Oven Roasted Red Potatoes, easy Breakfast Potatoes or Yukon Gold + Sweet Potatoes Home Fries.
- Serve with fresh fruit such as grapes, cantaloupe, watermelon or berries.
- Serve with these amazing Vegan Biscuits & Country Gravy.
- Sliced tomatoes on the side would be great too!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Because they store well, tofu scrambles make for 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.
More Vegan Breakfast Recipes!
- Mini Chickpea Flour Frittatas
- Vegan Orange French Toast
- Banana French Toast
- Easy Vegan Waffles (fan favorite recipe!)
- Chickpea & Sweet Potato Breakfast Hash
- Classic Vegan Pancakes
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.Print
VEGGIE TOFU SCRAMBLE WITH DIJON
A classic tofu scramble with dijon, tarragon, broccoli, mushrooms and spinach for a delicious vegan breakfast, lunch or dinner!
- 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
- 1 – 2 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.
Updated: Tofu Scramble with Dijon + Tarragon was originally published in July 2012. It has been updated with new photos and helpful tips in January 2020.
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Delicious! Can’t wait to make it again to share with my family.
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.
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?
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!
I prepared this and it was very tasty and satisfying :)
Thank you for the recipe
Glad you enjoy the recipe! Thanks for sharing, Chen!
I loved this recipe! Made exactly as stated, so yummy!