How to make the best tofu scramble recipe at home, with five flavor variations for a delicious breakfast. Both vegans and non vegans love this super healthy recipe!
Quick & easy tofu scramble
If you haven’t ever tried making tofu scramble before, or even if you have, this simple vegan recipe might become one of your new staple breakfasts.
High in protein, filling and nutritious, with just 7 ingredients and no oil required, the entire recipe can be made in just 15 minutes!
The scramble is a great kid friendly savory breakfast option too. I even have a friend who cooks it at least once a week for her non vegan husband, kids, and teenager, and she says that they ask for it more often than scrambled eggs.
It’s a wholesome plant based breakfast recipe that everyone can enjoy, whether you’re a vegan or vegetarian, an adventurous or curious flexitarian, or if you’re simply interested in eating more plant protein for environmental or health reasons.
The really great thing about tofu is that, unlike eggs, it is 100% cholesterol free. Made from soy beans, tofu is also high in both protein and calcium.
Also try this Vegan Mac And Cheese
Scrambled tofu recipes
Italian Style: Use zucchini and tomatoes as the veggies in the recipe below. Omit the curry powder, and add 1 tsp each dried oregano and basil instead.
Indian Style: To the vegan recipe below, add 1/2 tsp each of garam masala, coriander, and cumin. Increase the turmeric to 3/4 tsp.
Mexican Style: Add salsa and a pinch of chili powder to the base recipe below, and top with hot sauce if you want it spicy. You can even roll it up in a tortilla for a southwestern breakfast tofu scramble burrito.
Greek Breakfast Scramble: Use tomatoes, onions, diced Kalamata olives, and spinach. Garnish with a squeeze of lemon and sprinkle of vegan feta cheese.
Cheesy Scrambled Vegan Eggs: Add chopped broccoli if desired. After the tofu is hot, stir in a handful of shredded vegan cheddar or mozzarella cheese.
Other variation ideas include topping the scramble with sliced avocado or nutritional yeast, or adding it to baked sweet potatoes (here’s the best way how to cook sweet potatoes) or scooping into taco shells as a healthy breakfast for dinner.
Or serve it alongside a batch of homemade Vegan Pancakes for the ultimate meatless brunch feast.
Vegan scrambled eggs
If you prefer a plain scramble to replace fluffy scrambled eggs, it’s fine to omit the peppers, spinach, and other vegetables.
You can also add something called black salt, or kala namak, which–thanks to its sulfur content–has a flavor shockingly similar to that of eggs.
Black salt isn’t required for this scramble recipe, but it will definitely give you the eggy taste if that’s what you’re after. (I buy this one on amazon.)
What kind of tofu?
I’ve been making tofu scramble for over a decade now and have tried it with pretty much every type of tofu imaginable, including soft, silken, medium, firm, extra firm, super firm, sprouted, fried, baked, etc.
My personal favorite types to use in scrambles are either silken tofu or firm tofu because they will yield results with a texture most similar to scrambled eggs.
But any variety of tofu will work, so feel free to experiment and find your own personal favorite for both taste and texture.
Serve with a homemade Frappuccino Recipe or a Pumpkin Spice Latte.
How to make tofu scramble
Gather all of the ingredients for your savory breakfast.
Grease a nonstick pan, or add a little oil (such as vegetable, avocado, or coconut oil) to prevent sticking. Sauté the veggies and minced garlic over medium heat until they are lightly browned.
Fully drain the tofu, then add it to the pan. If you’re using firm tofu, break it up with a spatula. Silken tofu breaks up on its own as you stir.
Add the salt and other spices. Continue to cook, stirring occasionally, until tofu is hot and extra liquid has evaporated. It will start to look like scrambled eggs.
If using, stir in the spinach or kale (or other greens of choice) until wilted, then serve on a plate or in a bowl with toast or Bran Muffins, home fries, Vegan Waffles, a pinch of black pepper, or anything else that you’d serve with eggs.
Leftovers can be refrigerated in an airtight container for around 4 days and reheated in a pan or in the microwave.
The recipe also freezes well for meal prep and will keep for a month or two frozen. I like to freeze individual servings and pop one out whenever I’m in need of a quick breakfast on the go.
Leftover tofu? Use it up in this Coconut Curry Recipe
Above – watch the tofu scramble recipe video
Tofu Scramble Recipe
Ingredients
- 1 bell pepper, diced
- 1/2 cup diced vegetables of choice, such as onion, zucchini, mushrooms, or carrot
- 1 tbsp minced garlic
- 16 oz tofu, silken or firm
- optional 1 tbsp nutritional yeast
- 1 tsp each: curry powder and onion powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt, and pinch of black pepper if desired
- optional handful spinach or kale
Instructions
- Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook—stirring occasionally—until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. View Nutrition Facts
Notes
Have you made this recipe?
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More Vegan Breakfast Recipes
Vegan Donuts – 5 new flavors
Or 4-ingredient Easy Cinnamon Rolls
Terri says
I can’t wait to try this … with chickpea tofu (homemade) and a bit of kala nayak instead of nutritional yeast. Thanks!
Terri says
Oops … Kala Namak
Cardinal Bag Supplies says
Tofu is perfect addition to an anti-inflammatory diet. Because it has anti-inflammatory and antioxidant phyto-chemicals. Tofu is ideal for those people with type 2 diabetes and kidney.
Devorah says
Just made this for lunch and it was delicious! I made it with silken medium-firm tofu, zucchini, a bit of tomato, extra garlic and garlic powder, and the oregano and basil option. My husband and toddler both loved it!
David says
Just prepared this and its fantastic. I did not have bell pepper so I subed with mild jalapeño. I did add the optional nutritional yeast and love what it brings to the recipe. Added some shredded basil from the garden along with the spinach. This will be going into breakfast tacos ASAP!
Samantha says
Mmmm! Just made this and it turned out great! Used what I had- extra firm tofu, a green bell pepper, leftover roasted asparagus for the 1/2 cup of veggies, and garlic powder instead of fresh garlic. Thanks for this recipe!!
Marisa says
I’ve tried five different tofu scramble recipes from food blogs and this is my favorite yet. It’s easy to make and very filling. All of my kids liked it too 🙂
Kaila says
Thank you for this! I’d never tried a tofu scramble recipe before so didn’t know what to expect. This exceeded my expectations by a long shot! And it’s so healthy and versatile! Love love love it.
Carol says
We have been making this vegan scramble weekly since you first posted it. Thank you!
Jane says
Perfect substitute for eggs for a new vegan. Will make again.
Kaitlin says
Saw this from your fb post and made it the next morning for breakfast. The whole family loved it 🙂
Fran says
This makes a great freezer friendly burrito recipe for breakfast 🙂
Vanessa says
This is the third tofu scramble recipe I’ve ever tried (one was from a cookbook, the second was from a different blog). Yours is hands down the one that most resembles or replaces my love of scrambled eggs and how I remember them tasting. No they are not exactly scrambled eggs, but they are just as good and satisfy my craving for eggs!
Jess says
Delicious and healthy, what more could you want? Vegan breakfast is usually carb heavy so we are thankful for this option to get in some protein at the morning meal :).
Sasha says
I whipped up this tofu scramble for breakfast this morning and loved how forgivable the recipe is. You really can’t go wrong no matter what veggies you want to use!
Marylou says
So delicious even the leftovers I had today. I made this with Silken tofu next time I want to try firm. I’ve made numerous tofu scramble recipes and this one by far is my favorite.
Andrea W. says
This was excellent. Misread the recipe as I was doing it, so only used a half cup of diced bell pepper (and no nutritional yeast), but result was excellent. Will definitely experiment with this again.
Clarissa says
I am not a vegan or vegetarian but am trying to add some soy into my diet for menopause symptom mitigation (hopefully). I made the recipe as written although left out the nutritional yeast, and thought it was great especially with the addition of some salsa. I’ll be making this weekly for a while. Thank you for sharing a great and healthy recipe!
Jennifer Rutherford says
Made this for dinner tonight & absolutely LOVED it! I added onions, bell pepper, mushrooms & spinach & it turned out delicious. This is definitely my new go-to tofu scramble recipe. Thanks for sharing!