side angle view of a small plate with tofu scramble and items surrounding.

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5 from 8 reviews

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.


  • 1 block (14oz.) tofu, soft, firm or extra-firm (not silken)
  • 12 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


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!


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.