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.
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
- 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
- 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
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More Vegan Breakfast Recipes
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Or 4-ingredient Easy Cinnamon Rolls