This Tofu Breakfast Scramble is simple, hearty, savory, healthy and comes together in less than 20 minutes. Vegan, plant-based, and oil-free!
I love breakfast foods…PERIOD! And, one of my favorite meals is this Tofu Breakfast Scramble. It’s hearty, full of flavor, and really satisfies the hunger.
People tend to avoid tofu like the plague because they think it’s bland and complicated. This recipe is anything but bland and complicated. Not to sound arrogant, but this recipe is pretty awesome and will forever change the way you look at tofu.
Eggs were never really my thing before going plant-based so letting them go wasn’t difficult. But, for some, eggs are like a morning ritual and the thought of giving them up for oatmeal is unbearable.
Or, if you are already plant-based and still trying to figure out what to do with that block of tofu you bought three months ago. Stop wondering! This is what you do with it.
You make this vegan tofu scramble recipe!
I think the best thing about this Tofu Breakfast Scramble is the fact it doesn’t taste anything like eggs…it’s better! Let’s face it, eggs are pretty bland until someone dumps all that salt and pepper on them.
This scramble is an incredibly healthy way to start the day. There are almost 20 grams of protein in just 8oz. of tofu. Not to mention it’s a great source of calcium as well.
Tofu Breakfast Scramble
And, outside the seasonings, you can make this even healthier by adding whatever veggies you want to the mix. Pile it on!
Personally, I think you’ll love this Tofu Breakfast Scramble recipe because it hits so many levels on the taste meter. It’s…
- Hearty
- Easy to make
- Savory
- A little bit of sweet
- Tangy
- Satisfying
- & Delicious
Breakfast is the most important meal of the day so it should be easy, plant-based, delicious, and exciting. Tofu? Exciting? Absolutely!
This tofu scramble recipe is great as-is but paired with my Spicy Vegan Breakfast Sausage, it’s heavenly.
If you’re looking for more healthy plant-based breakfast recipes you should try my Blueberry Banana Quinoa Bowl, Healthy Oil-Free Granola, & Oil-Free Oven Roasted Potatoes.
Be sure and let me know if you try this recipe! Leave a comment; take a picture; post it on Instagram; tag the photo #shaneandsimple; I’ll see your dish. Peace and feast!
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Tofu Breakfast Scramble
- Prep Time: 10 mins.
- Cook Time: 15 mins.
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This tofu breakfast scramble is simple, hearty, savory, healthy and comes together in less than 20 minutes. Vegan, plant-based, and oil-free!
Ingredients
- 1 14 oz. box firm or extra firm tofu (NOT SILKEN)
- 1 cup fresh spinach (chopped)
- 1 small onion (chopped)
- 1 Tbsp of Bragg’s Liquid Aminos or 2 Tbsp of low-sodium soy sauce.
- 2 tsp. Dijon mustard
- 1/4 cup nutritional yeast
- 1 tbsp. garlic powder
- 3 tbsp. coconut sugar (If you don’t have coconut sugar, use 1–2 tbsp. maple syrup)
- 1 tsp. turmeric
- 1 tsp. oregano
- 1/2 tsp. sage
- 1/2 tsp. basil
- 1/4 tsp. ground black pepper
Instructions
- Preheat nonstick skillet on medium heat.
- Crumble tofu by hand into a large mixing bowl and add all remaining ingredients, except for spinach & onion, into a bowl with tofu and mix well.
- Once the skillet is hot, chop the onion and cook for about two minutes. Cook just enough to soften the onions. If you’re worried about the onion sticking, add a couple of tablespoons of water to the pan.
- Add tofu mixture and cook for 5-7 minutes, stirring occasionally.
- Add spinach and cook until spinach is soft.
- Plate and enjoy!
Equipment
Buy Now → - Category: Breakfast
- Cuisine: Vegan
Keywords: vegan, breakfast, plant-based, healthy, tofu
Made it this morning! Combined it with the spicy sausage on your site (I crumbled the sausage patties to make them more of a scramble) and added my wife’s homemade breakfast potatoes. Added our favorite salsa on top and this was just an awesome weekend breakfast. This was seriously better than a local well known vegan restaurant here in Denver. Definitely a hearty breakfast. These made it on our “keeper list”.
★★★★★
One other side note on this recipe. On step 2 make sure to mention the onion. Hold the onion and the spinach.
Got it! Thanks for the heads up:) And, thanks for the kind words.
Made this today, AMAZING!! Flavors just pop in your mouth, love your meatloaf recipe too
★★★★★
Dana, thanks for the response! So glad you enjoyed it and thanks so much for the feedback.
K….just found you…your recipes look awesome!
★★★★★
Thanks so much for the message! Hope you enjoy. Peace.
just made this for lunch and it was deeellish!! added mushroom and peppers with the onions and a little plant milk at the end…just because! Thanks!
Thanks so much for the response. And, love your add-ons. That’s what it’s all about it – trying something…just because. Picture me smiling:)
Made it this morning for breakfast, so good, definitely a keeper. Even my egg loving husband liked it. I didn’t use spinach, but sautéed chopped red pepper with onions, because I didn’t have any spinach
★★★★★
Pat, thanks for the response. And, love the idea of the red peppers! My hope is that people will take these recipes and make them their own. Glad you enjoyed it! Blessings.
I just love this recipe, I’ve passed it along to the rest of my family. Had to try something different this morning, since I had no tofu. I used riced cauliflower instead of the tofu, with red peppers and onion…delish
Wow! That’s sounds amazing. Thanks so much for reaching out and sharing.
Just made tried this recipe….YUMMMM! Thank you so much.
Susan, thanks so much! So glad you enjoyed it.
Does the tofu need to be pressed first? I’m a tofu newbie but want to give this a try!
You can press it but I don’t for this recipe.
This was my first attempt at making a tofu scramble and it was delicious! I also made your spicy vegan sausage and it felt like our old Sunday breakfasts before we went plant-based. This will now become part of our Sunday breakfast rotation! Thanks!
★★★★★
Thanks so much. And, so glad you enjoyed everything. Nothing like those Sunday morning breakfasts.
Oh my goodness! I admit I was hesitant to try this because I’m consistently disappointed in how my tofu cooking turns out. But this was so good! And easy! THank you for making this way of eating approachable and flavorful.
★★★★★
Thanks so much, Emily. Glad you like it and found it easy. Good and easy is my goal. Merry Christmas ??
Yum.
★★★★★
Great recipe..I could eat all 8 servings myself!
★★★★★
I know that feeling all too well.
Again, sooo good this time, my hubby didn’t even put any hot sauce on it! (He usually puts hot sauce on almost everything!)
★★★★★
Haha, that’s awesome, Emily! Blessings.
I was surprised at how much this resembles egg! Wow! I can’t believe I waited so long to try this recipe. Wish I had made it sooner! 🙂
★★★★★
Thank you so much. Better late than never:) I’m so glad you enjoyed it.
Hi, Shane – This looks delicious but I don’t eat either of those sugar choices. How much Stevia would you add instead? Thanks. I look forward to trying it!
You could leave out the sweetener altogether if you like. But, honestly, I don’t use Stevia so I’m not sure what the ratio would be.
So good! I left out nutritional yeast but otherwise followed exactly. Next time I will try without the sweetner.
★★★★★