Simple Tofu Scramble
This easy tofu scramble, made with block tofu and simple seasonings, is a delicious and healthy way to start your day! You can customize it with veggies and herbs for your best vegan egg scramble.
Vegan egg scrambles are pretty popular around here! We have quite a few veggie-filled tofu scrambles in the recipe archives!
I thought it was time to add a simple version that’s practically foolproof, delicious, and easy to customize!
Why We Love This Tofu Scramble!
- It’s simple. This is a great basic tofu scramble that’s simple enough for every day!
- It’s versatile. This easy vegan scramble can be served with breakfast potatoes, fresh sliced tomatoes, and avocado. You can also use it for tofu scrambled tacos, burritos, breakfast bowls, and more!
- Healthy. With zero cholesterol and a fair amount of protein in each serving, you can ditch the eggs and do the tofu scramble instead!
Ingredient Notes
In this recipe, tofu is crumbled and scrambled with spices, creating mock scrambled eggs that are perfect any time of the day!
Here is everything you’ll need, including variations and substitutions:
- Tofu – Regular firm or extra-firm (not silken, it’s too soft and moist).
- Nutritional Yeast – Adds a savory, cheesy flavor and is optional.
- Turmeric – Adds a light yellow hue similar to scrambled eggs. It can be optional for making ‘egg whites’.
- Black Salt – Aka kala namak (affiliate link), adds a sulphur flavor characteristic of eggs, and can be optional. If you’ve never used it before, you’ll be amazed!
- Salt + Pepper – Season to taste.
- Vegan Cream (plain + unsweetened)—This adds a little fluffiness but is optional. I also love this oat milk creamer. You can substitute unsweetened plant milk, too.
- Garlic + Onion Powder – I like adding a little of each for full flavor, but it’s optional.
How To Make Tofu Scramble
Here is a quick look at the process of making tofu scrambled eggs. The full printable recipe is below.
Drain the tofu. As shown above, I like to let my tofu rest on its side for a few minutes while gathering all the ingredients. The tofu doesn’t need to be pressed as the moisture will cook away, but it doesn’t hurt to let it rest for a few minutes to drain on its own.
Crumble the tofu and cook. Once the pan is hot, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Cook for 2 – 3 minutes.
Add the spices. Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently.
Add the cream. Lastly, add the vegan cream and black salt, and let simmer for another 2 – 3 minutes.
And that’s it! Now you’re ready to enjoy.
Top Tips
- Add veggies. When adding the spices, add a couple of handfuls of spinach, mushrooms, onion, bell peppers, and more. For more ideas, see all the other veggie-filled tofu scrambles on TSV!
What To Serve With Tofu Scrambled Eggs
Tofu scrambled eggs are super versatile and can be served in a variety of ways. Here are a few of my favorite ways:
- Potatoes: Serve with Chickpea + Sweet Potato Breakfast Hash, Breakfast Potatoes or Yukon Gold + Sweet Potato Home Fries.
- Fresh veggies: Serve with fresh sliced tomatoes and avocado.
- Bread: There is nothing better than a slice of toasted and buttered homemade Artisan Bread or soft and chewy Vegan Naan with scrambles.
- Classic breakfast: Make a full meal and serve with the classics like Vegan Biscuits and Gravy, Vegan Waffles, or Pancakes.
- Fruit: Add a side of fresh fruits like this Cherry-Berry Fruit Salad or Cantaloupe + Cucumber Salad.
- Burritos + Tacos: Make burritos or tofu scramble egg tacos with corn or flour tortillas, Pico de Gallo, Easy Refried Beans, and hot sauce.
How to Store + Reheat
Refrigerator: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days. They also make great meal prep for the week!
Freezer: Tofu scramble is freezer-friendly and freezes well for up to 2 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link). Let thaw before reheating. You can also freeze larger portions in large ziplock bags, squeezing out all the excess air.
Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a splash of milk as needed. Alternatively, reheat in the microwave using 30-second intervals, stirring after each, until warm.
More Easy Breakfast Recipes!
- Applesauce Waffles
- Banana French Toast
- Healthy Bowl Of Cinnamon Oatmeal
- Vegetable Vegan Frittata
- Orange French Toast
If you try this easy tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SIMPLE TOFU SCRAMBLE
This easy, everyday tofu scramble is made with tofu and simple seasonings for a delicious and healthy way to start your day! Easily customizable with veggies and herbs for your best vegan egg scramble.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Breakfast, Entree
- Method: stovetop, scramble
- Cuisine: Vegan, American
Ingredients
- 1 block (14oz.) tofu, soft, firm or extra-firm (not silken)
- 1 – 2 tablespoons nutritional yeast
- 1/2 teaspoon EACH garlic + onion powder, optional
- 1/4 teaspoon turmeric
- 2 tablespoon vegan cream, optional
- 1/4 teaspoon black salt (kala namak), optional
- salt + pepper, to taste
Instructions
Drain the tofu, no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.
Cook Tofu: Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 – 3 minutes.
Add seasoning: Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.
Add cream: Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.
Serves 4
Serve right away with Breakfast Potatoes or Home Fries, and fresh fruits. Also great with a slice of toasted Artisan Bread!
Notes
Black salt, aka kala namak (affiliate link), adds a sulphur flavor that is characteristic of eggs. If you’re looking for a true egg flavor, add a pinch and be amazed!
Add additional veggies such as fresh spinach, diced bell pepper, mushrooms, onion, broccoli, etc. after adding the spices.
Recipe can easily be doubled for a crowd.
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Really good and simple recipe! Exactly what I was looking for! I’ll be making this one again!
I love making this scramble!!
Was looking for a simple tofu scramble recipe for a late night burrito and found yours. Absolutely delicious, thank you😊✌️
Really delicious recipe. I love it yummy!
This is a favorite breakfast dish of mine and I like your version!
I’m looking forward to enjoying it as I LOVE tofu!
Thanks for posting it.
I am 73 years old and new to WFPB vegan lifestyle. After reading two of Dan Buettner’s “Blue Zone” books I decided to change my diet about 6 months ago to vegan. I have never made a tofu scramble before this morning. I must say that your recipe is absolutely delicious and spot on to the texture and flavor (yes I used black salt) of real scrambled eggs. I’m sold and will definitely continue to make this. The vegan cashew cream was excellent also and I will be using it as well for multiple purposes.
Good on you, Michael!! Congratulations! I’m 70 and a Vegan for years.
There are so many Vegan cookbooks, blogs, and websites these days.
You will never be in wont of delicious food!
Best tofu scramble recipe.
My Omni husband made this for the first time this morning with air fried potatoes and sautéed veggies and he loved it so much he said he wants to switch from eggs to tofu scramble for his breakfasts!! We love how simple and easy it is to make, and it gives us an opportunity to throw some greens or veggies in :)
Love the recipe but I refuse to spend that type of money on oat creamer so I do 1/4 cup of organic rolled oats, 1/4 cup organic raw cashews, and 1/2 cup filtered water and make my own cream for the scramble. I just strain through a stainer or not and use it in the recipe.
That sounds amazing! Thanks so much for sharing the tip, I will definitely have to try your creamer!
It’s more of a cream than a creamer.