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Tofu Scramble Recipe

A quick and easy tofu scramble recipe for breakfast that both vegans and non vegans will love.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 15 minutes
Total Time 15 minutes
Yield 2 1/2 cups


  • 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


Complete the meal with a batch of Oatmeal Muffins for a healthy weekday breakfast, or with Vegan Lemon Bread for a fancy plant based brunch.

Nutrition Information

Calories: 108kcal