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Scrambled Tofu

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I do not like green eggs and ham. I do not like them, Sam I Am.

But Scrambled Tofu?  Why, that’s a whole different story!

I like to run in the mornings, so the last thing I want to do upon my return is to slave away in the kitchen in front of a hot stove. Instead, I’ve gotten in the habit of cooking my breakfast the night before. That way, when I get back from running, I can sit down to a restaurant-quality breakfast, with minimal preparation required.

Since variety is the spice of life (as the saying goes), I like to change up my breakfasts. Lately, one of my favorites–that I’ll eat maybe 3-4 times per week–has been Tofu Scramble. It’s so versatile; just by varying the veggies or the seasonings, you can have a completely different dish every time!

Above, I transfer the cooked scramble to a container and put it in the fridge. When I’m ready to eat the next morning, all I have to do is put the scramble on a plate and heat it in the microwave.

Katie’s Mad Scrambled Tofu

  • 1/2 block Mori-Nu firm silken tofu
  • 2/3 tablespoon minced garlic
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Two or more veggies (my favorites include bell peppers, beech mushrooms, baby bella mushrooms, tomatoes, zucchini… ok, maybe I just like all veggies)

Put the tofu in a pan and chop it up (not too finely, though). Sprinkle the garlic and other seasonings on top of the tofu. Turn the stove on to medium heat and sauté the tofu in whatever liquid you use to sauté (oil, water, veg broth, etc.). After only about 10 seconds, add the veggies. Stir constantly, and add water as needed to prevent sticking. It’s done when the veggies are no longer crisp (with my stove, that’s about 3-5 minutes).

Green eggs and ham? Nope, it’s green veggies and tofu!


Above, Italian Style: Use zucchini and tomatoes or bell peppers as the veggies, and add ½ tsp each oregano and basil.

scrambled tofu

Above, my favorite, Indian Style: Add ½ tsp curry powder, ½ tsp Garam Masala, ¼ tsp Coriander, ½ tsp cumin.

Not pictured– Mexican-Style: Add salsa and a pinch of chili powder. You can even roll it up in a tortilla for a burrito breakfast.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. magpie says:

    I just discovered scrambled tofu – so good. I like pretty much all veggies in it too :) My omni boyfriend loved it as well!

  2. loveofoats says:

    I can’t wait to try scrambled tofu… i love scrambled eggs so this has gotta be better!

  3. Jenni says:

    I’ve always wanted to try a tofu scramble but I didn’t know where to start! Thanks for the recipe!

  4. Healthy eating blog says:

    you crazy creative vegan! i want to steal your amazing mind. oh…..wait…….nevermind. i was about to say i just stole your amazingly creative mind, but stealing is mean and bad! lol! WOW thats ALOT of languages! i think my head started hurting just looking at that long list! :o) have a great day!

  5. lighterportions says:

    I’ve been really really wanting to try tofu scramble. So I am super glad you made this post! I love all the variations you have on it as well. And the fact that you make it the night before. This will be the perfect pre work breakfast for those bright and early mornings now!

  6. Cherry says:

    Wow, your version of tofu scramble is much simpler than the VWAV version I usually make. I love your variations.

  7. Amanda says:

    Such creative ideas! Do you eat your food with chopsticks?!

  8. flvegan says:

    Yum yum YUM!! All of those variations look great!!
    Sad to say, though, I’ve never had scrambled tofu. Now I guess I’ll *have* to try your recipe! 😉

    PS-LOOOVE Smart Balance Light!

    Have a fab day!


  9. romina says:

    FABULOUS! My mom loves tofu scamble, can’t wait to make this for her! She used to make it wayyy before I became a vegetarian and *I* thought she was the crazy one then haha.

  10. Eric says:

    Tofu scrambles are theeee best dish ever!

  11. Jenn says:

    I love the title of your post! So creative ;o)

    I really need to try scrambled tofu. I love all the different varieties you have here!

    We need to combine our tennis/golf talents so that we’re unstoppable!

  12. Allison says:

    I still can’t believe I haven’t tried a tofu scramble! I’m SO happy you posted these amazing- and gorgeous!- recipes…I know what I’m having for breakfast this weekend! :)
    PS…I love Smart Balance Light!!

  13. herbivore says:

    Great idea to make them the night before. I always end up with bowls of cereal, granola, blueberries, and raisins (a little of each all mixed together… different kinds of granola and cereal and fruits as well, I think cereal is to boring on its own) I like to run in the morning to, but sometimes I get hungry and lazy and eat breakfast first and then go run. But then I get stomach aches and its hot out and I have to go to the bathroom and I am thirsty. This should give me some motivation to get out there and RUN!

    I am totally make the mayo cake – looks like the only thing that needs veganizing is the mayo!

  14. Ruby Red Vegan says:

    Oh my gosh — what this post is making me crave most is a slice of whole wheat toast! I’ll have to try Smart Balance Light once my Earth Balance runs out.

    Scrambled tofu is so heavenly. I love that you cook your breakfasts the night before! I never eat tofu as leftovers, so I didn’t realize you could keep scrambled tofu overnight and have it be yummy the next morning. I’ve had to stop being elaborate with breakfasts the last two weeks also, because of my school schedule, but I’ve made a few batches of muffins at nighttime, freeze them, and then reheat them for breakfast throughout the week. So yummy with a soymilk smoothie!

    I just caught up on reading all your posts I missed too — oh, how I love your blog so much! Forgive me for being absent… :)

  15. Paulina says:

    What a great idea! I need to do that too. I keep telling myself that I’ll make a Tofu Scramble for breakfast but I just don’t want to slave over a hot stove in the morning.

  16. Anonymous says:

    you should try using firm tofu instead of silken. first of all, it is more calorie-dense and will keep you fuller longer. also it won’t crumble as much and actually have some texture. silken is best used for puddings, dips, smoothies, etc.

    secondly, you dont need to be using light ”butter” regular earth balence is delicious and it contians good oils which your body needs to survive. especially being vegan it is important because being vegan is a very low fat lifestyle.

  17. Ricki says:

    I love me a good tofu scramble–have never had it with silken tofu, though (only extra-firm).

    How cool about those languages! I’ve always wanted to learn Chinese, as I teach a lot of Chinese students. And that mayo cake? Well of course now I’m just going to have to try out a vegan version. . . .:)

  18. ChocolateCoveredVegan says:

    I explained my reasoning for using Smart Balance Light. By myself, I don’t use much butter, so when I want some, I just mooch off the one my parents buy ;o). They buy Smart Balance Light because they are watching their weights.

  19. A.Cook says:

    Hey!! This is my first time visiting your blog…it’s great! I have made tofu scramble on many occasions but I love your ideas for the “ethnic” variations and will definitely be giving them a try…especially the Indian one (mmmmmm!).

    Thanks! :)

  20. herbivore says:

    I at least have to have a banana, or toast, or clif kids fruit braids. I feel so tired and icky if I don’t eat anything!

  21. Healthy eating blog says:

    i have some sad, sad news….:o( i, DELETED MY BLOG! ill probably get another one in the future but its just so hard to manage 3 TIMES A DAY! but the good news is i WILL keep visiting your (and others) blogs everyday and continue to leave comments! :o) keep up your AMAZING job, and i will keep visiting my FAVORITE chocolate covered vegan! lol :o)

  22. ChickPea says:

    Yay for tofu scrambles! I am just now starting to venture away from my beloved Chicago Diner recipe…you have made me realize that the variations are endless! I can’t wait to make another scramble:)

  23. Lori- the Pleasantly Plump Vegan says:

    i want scrambled tofu right now!!!!
    i use to loathe scrambled chicken eggs prevegan days.

  24. Alice (in Veganland) says:

    Hahaha, yeah…maybe you like all veggies…
    Nice scrambles! Sadly (well, not really…), I like my breakfast sweet!

  25. shellyfish says:

    You’re such a good girl- when I come home from my runs I usually eat a banana or a smoothie…you have a proper breakfast. I will follow your lead today! And I love Dr. S!

  26. russ says:

    Never occurred to me to pre-make an exciting breakfast – I’m pretty lazy in the mornings, so its always bowl-o-cereal for me. I’d probably miss the sugar rush in a savoury breakfast though, I might not make the 1/2 hour hike to work without!!

  27. CeciLiA says:

    Wow SO MANY variations to one dish!! You inspire me to make scrambled tofu now … yum yum yum! ;0) Just a question, how many languages are you fluent at speaking? I get really jealous at anyone who knows how to speak a foreign language (esp French) …. I really want to learn a new language now!! ;0)

    Have a great day nonetheless!!

  28. Vegetation says:

    I desperately wish I could eat scrambled tofu! And you have so many delicious looking variations of it. I guess I’ll have to be content just to drool.

  29. Happy Herbivore! says:

    <3 tofu scramble!

  30. oatmeal says:

    Scrambled tofu IS amazing! And yours look exactly like eggs–so awesome! Love all the variations you’ve got there! Perhaps you should start a tofu experiment blog XD

  31. jvegegirl says:

    Why the silken tofu? Firm tofu usually crumbles better and tastes much heartier. And it’s also cheaper in my part of the country.

  32. ~randi~ says:

    I love tofu scramble! It never really gets old! Yum!!!!! I love that your dad speaks 5 languages, that is my dream. If I never had to work, I would learn and study languages for the rest of my life.

  33. ChocolateCoveredVegan says:

    Amanda— Yup, I eat with chopsticks :o). I grew up in Japan, so I learned to use chopsticks before I learned to use a fork!

    Allison— Did you get my last email (from a few days, or maybe a week, ago)? I’m just checking because of our history of email-problems!

    Jvegegirl— Of course you can use non-silken tofu instead of the silken. I use the silken because I think the texture more closely mimics that of scrambled eggs.

  34. ChocolateCoveredVegan says:

    Aww, I’m so sorry to hear that you deleted your blog. But I definitely hope to stay blogging friends :o).

  35. ClaudiaWR says:

    Yum! Way to put some new twists on the ol’ scrambled tofu.

  36. The Voracious Vegan says:

    I too love tofu scrambles for breakfast. They are quick and easy and allow for an endless number of variations.

    I know what you’re saying about a dad that sets high standards. My dad effortlessly speaks English, Arabic, Spanish, and Czech whereas I barely get by in English!

  37. Theresa says:

    Mm, all your versions of tofu scramble are making my stomach grumble!

  38. Lily Girl says:

    Your tofu scrambles look delicious! If you have some pesto hanging around it also makes super delicious green tofu scramble.
    Thanks for sharing all your great variations :)

  39. Vegan_Noodle says:

    Wow!! You have really shown the diversity of the tofu scramble!! The Indian inspired one looks like my fave…

  40. Traci Anne says:

    YUM, I love tofu scramble!! I actually kinda like it better than omelettes, because I add a little bit of soy sauce too, and it adds a little extra something :)

  41. Caitlin says:

    Yum! Sounds delicious. My mom makes a good tofu scramble with tofu, sesame seeds, turmeric, and sprouts! I am going to have to try some of your tofu scrambles, too. :)

  42. Caitlin says:

    Is there okra in the Indian-style scramble? I love okra!

  43. Lizzy says:

    WOW now you’ve come up with A LOT of variations!!! I’ll have to buy tofu and give them a try. I only had tofu scramble once.
    And boo Germany for not having firm-silken tofu. There’s either silken tofu or firm tofu available here and the firm one reminded me a little too much of chicken the last time.

  44. ChocolateCoveredVegan says:

    Yup! It’s okra :o). I used to hate the slimy little veggie, but grew to love it!

  45. Omg! Smart Balance Light is vegan?!!!! You have just MADE my day 😀 When I read that, I started laughing out loud out of happiness! No more buying Earth Balance from the organic marketplace for $6!!!
    I now love everything in the world. Going to go hug my dog now :)

    1. LOL yes! It’s so much cheaper. I usually wait til there’s a Kroger coupon for $1 off. Then it’s only like a dollar! *happy dance* :)

      1. Jen Knox says:

        Katie! I LOVE your blog!! So many great recipes and ideas. Quick question about the smart balance…I see that it contains whey which comes from milk…so is it still considered vegan? It would be great if it was because sometimes I have a hard time finding Earth Balance at normal grocery stores. Smart Balance is definitely easier to find and cheaper! I just wanted to make sure it was definitely vegan though. Thanks!!

        1. Jen Knox says:

          OK so upon further investigation I found that Smart Balance Light doesn’t contain whey, but the original spread does…which is weird!

  46. Veronica says:

    I about went crazy looking for a vegan butter replacement at my supermarket once–I thought all margarines would be and was surprised they all have milk products in them. (There was no Earth Balance at this particular store.) I finally discovered that Best Life Buttery Spread is vegan, though it is not promoted as such, and it also has no hydrogenated oils/trans fats. I’m glad to now know that Smart Balance light is vegan too–that might have less calories. This one is 60/tablespoon. I’m also a fan of a good tofu scramble, but admittedly…I’ve only tried one! This one rocks my sox off:

  47. OvoVeggie Alexandra says:

    Do you always eat with chopsticks? It seems as though every gourmet picture has chopsticks in it :)

    Actually, I heard eating with chopsticks helps digestion because you tend to eat slower with them…. 😛

    1. Haha they say it slows you down because people aren’t as used to eating with chopsticks and so it is harder for them and therefore makes them concentrate on their food and takes more effort… but for me, I’m pretty fast with them! I grew up in Japan, so I learned to eat with chopsticks before a fork! :)

      1. OvoVeggie Alexandra says:

        Wow, that must have been cool :) Good thing you don’t live there now, though, with all their earthquakes and such. :/

  48. Grace says:

    So i was browsing the internet for a recipe for kale chips and i happened to stumble upon your blog. i’ve been looking at your recipes for almost 2 hours now, and im seriously hooked! i plan on having one of your delicious oatmeal recipes for breakfast :)

    1. Awww I am so glad you found me, Grace!

      Chocolate hugs!

  49. LuAnn says:

    Earth Balance is not vegan?

    1. Earth Balance IS vegan. Regular Smart Balance is not.

  50. Superfood Babe says:

    Oh yum, having this for breakfast tomorrow along with your blueberry pie pancakes and these baked banana: :)

  51. Steve says:

    Hi Katie!
    I make tofu scrambles all the time…try adding 1 more ingredient. 2 tablespoons of Nutrional Yeast. The turmeric adds the color, some taste, and of course the health benefits, but the Nutrional yeast adds a buttery flavor that real eggs have. I fool family and friend all the time when I make breakfast burritos. Quite often I add a 1/2 package of soyrizo….yum!

  52. Luu says:

    I tried it yesterday! Sooo great. Love it :)

  53. Andréann says:

    I was full of hope seeing ”eggless”…but I’m allergic to soya as well :S -it looks good though!

  54. Nikki says:

    Could I do this with regular soft tofu? Or would it just turn to cream? What if I froze it first? I hear this makes the tofu tougher?