The BEST Tofu Scramble recipe! An excellent plant-based alternative to scrambled eggs, it’s high in protein and so easy to make. Serve with sliced avocado, hot sauce, and oil-free roasted vegan breakfast potatoes for a truly amazing meal.
Bacon and eggs were a huge part of my Saturday morning life for a long time. But, I was more than happy to give them up when I went vegan 8 years ago. However, I foolishly resigned myself to the fact breakfast would be forever boring and bland. Man, was I wrong!
I’ve tried many recipes for tofu scramble over the years and some were better than others. But, the one thing I noticed? None of them tasted remotely like eggs. I get it. It’s tofu, not eggs. But, I wasn’t convinced it couldn’t get close.
So, after lots of research, much trial and error, I feel like I finally stumbled upon just the right recipe. The results were amazing! I think this vegan tofu scramble is as close as you can get to real eggs if you’re making it at home. This tofu recipe is a great place to start if you’re new to a vegan diet or plant-based way of living.
So, let’s make some Tofu Scramble!
Table of Contents
Ingredients You’ll Need
Here’s what you’ll need…
- Extra Firm Tofu: DO NOT USE SILKEN TOFU! You must use Extra Firm Tofu so the scramble pieces hold together while it cooks. Using another type of tofu will get you a hot pile of yellow, watery mush.
- Nutritional yeast: Nutritional yeast adds a savoriness and helps to give yellow color to the scramble.
- Garlic and Onion Powder: For seasoning and an extra depth of savory flavor.
- Turmeric: Turmeric adds a dark yellow color as well as an earthiness. It’s also extremely healthy.
- Bragg’s Liquid Aminos: Use this in place of salt for adding an “umami” flavor.
- Non-Dairy Milk: Creamy texture and moisture. I have found that unsweetened soy milk actually works best, but any non-dairy milk will do well.
- Black Salt: A kiln-fired rock salt used in South Asia with a sulfurous, pungent-smell. It has a VERY eggy flavor when applied “sparingly” to foods. It often called “kala namak.”
How To Make Tofu Scramble
This is the easiest and best recipe for tofu scramble. You won’t believe how quickly it comes together.
- Heat a nonstick frying pan over medium heat.
- Crumble the tofu by hand or place it directly into the hot pan and use a potato masher or fork to crumble it. Cook the tofu for about 5 minutes, stirring occasionally to prevent sticking. You most of the water to be gone.
- Add the nutritional yeast, garlic powder, onion powder, and turmeric. Stir until all the spices are well combined and the tofu starts to turn “yellow.” Cook for 2-3 minutes stirring frequently.
- Pour in the Bragg’s Liquid Aminos and non-dairy milk, stir well, and cook for about 30 seconds.
Serve immediately!
Tofu Scramble Serving Suggestions
- Greens: If you’ve never tried delicious greens for breakfast you should. This Sautéed Kale and Roasted Asparagus is an excellent breakfast side.
- Oil-Free Oven Roasted Potatoes: Nothing says breakfast like roasted potatoes.
- Vegan Breakfast Sausage Patties: These patties are spicy, savory, and delicious. Paired with tofu scramble, it creates an amazing plant-based breakfast everyone will love!
- Toss in a variation of vegetables like onions, red bell pepper, green bell pepper, roasted sweet potatoes, or fresh greens like baby spinach.
- Black beans and salsa make an excellent addition and give it a “southwest” vibe. You can make a killer vegan breakfast burrito by simply wrapping it all up in a whole-grain flour tortilla.
Personally, as a lover of all things spicy, I love topping mine with a generous amount of good old-fashioned hot sauce. You can also make these Easy Vegan Breakfast Tacos using this tofu scramble recipe. It’s also great with a whole grain bagel loaded up with my easy vegan cream cheese.
Pro Tips & Substitutions
- Use black salt or “Himalayan black salt if you want a real “eggy” flavor. Sprinkle it on top after you have cooked your scrambled tofu. BUT, go easy! It’s very strong and doesn’t take much. Usually, about ⅛ tsp. or less is totally sufficient.
- Feel freed to add your favorite spices or veggies. Get creative!
- Turmeric adds a yellow color to the breakfast scramble. If you’re not a fan of the flavor you can decrease the amount or leave it out.
- If you don’t have Bragg’s Liquid Aminos you can use low-sodium soy sauce. If you wish to make this plant-based scramble gluten-free use tamari. It’s soy sauce that doesn’t contain wheat.
- You don’t need to worry about using a tofu press for this recipe. The moisture will evaporate and helps to actually create an “egg-like” consistency.
How Long Does Tofu Scramble Last?
Unlike regular eggs, this vegan scramble can be stored and reheated. Simply place any leftover tofu scramble in an airtight container and store it in the fridge for up to 1 week. You can easily double the recipe so there’s breakfast for a couple of days.
Can I Freeze Tofu Scramble?
Absolutely! And, you can do it a couple of different ways.
- Cut the tofu into small pieces, place it in a freezer bag, freeze it, and then thaw it when you’re ready to make the breakfast scramble. You can keep it in the freezer for up to 5 months.
- You can make your scramble then freeze it if you wish. The flavor won’t change, but the scramble will have a meatier, chewier texture. Add to some toast with my Cashew Mayo to make and an amazing breakfast sandwich.
This tofu scramble recipe is great when you’re running short on time, but you still want need a hot and healthy breakfast. It’s a fridge to feast in less than 15 minutes.
More Vegan Breakfast Recipes
You are going to love this Tofu Scramble. It’s savory, flavorful, hearty, satisfying, packed with protein, and absolutely delicious!
If you make this vegan tofu scramble recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
Print
Vegan Tofu Scramble Recipe
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Vegan Breakfast Recipes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
The BEST Tofu Scramble recipe! An excellent plant-based alternative to scrambled eggs, it’s high in protein and so easy to make. Serve with sliced avocado, hot sauce, and oil-free roasted vegan breakfast potatoes for a truly amazing meal.
Ingredients
- 1 16-ounce block of extra firm tofu (Firm tofu may also be used)
- 2 ½ Tbsp of nutritional yeast
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. turmeric
- 2 tsp. Bragg’s Liquid Aminos
- 2 Tbsp unsweetened non-dairy milk
- Black salt to taste (optional, but recommended)
Instructions
- Heat a nonstick pan over medium heat.
- Crumble the tofu by hand or place it directly into the hot pan and use a potato masher or fork to crumble it. Cook the tofu for about 5 minutes, stirring occasionally to prevent sticking. You most of the water to be gone.
- Add the nutritional yeast, garlic powder, onion powder, and turmeric. Stir until all the spices are well combined and the tofu starts to turn “yellow.” Cook for 2-3 minutes stirring frequently.
- Pour in the Bragg’s Liquid Aminos and non-dairy milk, stir well, and cook for about 30 seconds.
- Serve immediately.
- Optional: Top with a pinch of black salt to taste to give it that eggy flavor, but use very sparingly as it is very strong.
Serving Options
- Serve with whole-grain toast, sliced avocado, salsa, fresh greens, oil-free roasted potatoes, or other favorite breakfast foods.
Notes
Black salt is usually coarse so I recommend putting it in a pepper grinder until you are ready to use it.
Unlike regular eggs, this vegan scramble can be stored and reheated. Simply place any leftovers in an airtight container and store your tofu scramble in the fridge for up to 1 week. It’s great for doubling the recipe so there’s breakfast for a couple of days.
Tofu scramble can be easily stored and reheated. Simply place any leftovers in an airtight container and store your tofu scramble in the fridge for up to 1 week. It’s great for doubling the recipe so there’s breakfast for a couple of days.
This tofu scramble can be frozen using a couple of different methods. 1) Cut the tofu into small pieces, place it in a freezer bag, freeze it, and then thaw it when you’re ready to make the breakfast scramble. You can keep it in the freezer for up to 5 months. 2) You can make your scramble then freeze it if you wish. The flavor won’t change, but the scramble will have a meatier, chewier texture.
Keywords: tofu scramble, vegan tofu scramble, tofu breakfast scramble, vegan breakfast scramble, tofu scramble recipe, tofu egg scramble
So delicious! I was looking for something simple for dinner and had peppers/onions cut up in fridge and a block of tofu …🤔 I think Shane has a tofu scramble recipe 😛 Wow, so tasty and filling. Thank you!
We like tofu scramble and this one is easy and delicious. I like the addition of the milk to cream it up just a touch at the end. I suggest the addition of 1/4 teaspoon black pepper to help turmeric absorption. I need to get some Black Salt but also regularly use Braggs Liquid Aminos and agree it is a nice addition usually not used in other scramble recipes. I do like adding veggies also but tried this with your sauteed kale(onions added) on the side so I could taste the scramble plain. Glad I did. It will make a nice sandwich. Just need to make more as the two of us ate this whole recipe with the kale saute on the side!.
Another note: look for Pumfu, a pumpkin seed tofu,which we use almost exclusively for the pumpkin seed benefits.
Another winner! Hubby liked it, too! Thanks for sharing your culinary talents with us. I always enjoy your recipes.
Hi Shane,
I love reading all the comments! Here’s my taste TEST! Shane I X’s2 the recipe and hubby and kiddo tore it UP!!!! I’m going to make more for break – fast whew lol! I press my tofu personally I guess cause I had a bad experience once with a recipe long ago. Now with the mustard comment SHANE just a dab actually gave it the eggy TASTE! Please TRY it Shane! I also chopped a 1/2 cup red bell pepper in at last cooking stage!
Shane on the pics I know you try to please everyone, to keep the peace I personally love the pics cause I’m a visual person. It helps to see exactly what my recipe should be turning into lol. One thing I really love is when you COLLAGE your pics! Please continue to do that.
I want to encourage the reader above to copy and past the photo she need to a work doc and she can resize the photo to save ink. Let me reply to her. Shane the Tofu scramble is the BOMB!!
Good Morning, Shane…
This is an excellent recipe .. I made this morning and loved it best of any others I have made. Thank you so much for sharing.
Diane M
Awww, Diane! Thank you so much. I hope you have a great day.
Morning Shane, Another delicious recipe! We have been using many(probably a couple dozen) of your recipes for a long time but have neglected to rate them. But don’t feel bad because we never rate anything . My wife and I agree that you need to know how much we appreciate the great job you do in the kitchen. By the way, I will be sure to rate each of your recipes as we cycle back through them.
John, thank you so much! I appreciate you rating them, but am much happier to know you enjoy them:) Blessings.
Hi Shane,
I had never heard of black salt and bought it thru the link on your site in order to try this. I have been following a WFPB diet for a year now. After my husband saw the remarkable results of my blood work, he decided to try it too. But he is leaning towards replacements for foods he has always eaten whereas I am willing to leave it behind. So I am trying a compromise and this tofu scramble hits the mark! Your breakfast sausage patties work so well with this that I am sure I can serve this breakfast to any of my omnivore family members and have their complete satisfaction. Thank you.
I replaced the nooch with 1-1/2 T of your veg soup mix! Super yummy!!
Ohh, great idea! I shall try that for my Sunday morning brunch:)
I love tofu in general, and this is now one of my favorite tofu recipes! Thanks for another great one! It’s really good as is, and will be easy to adapt depending what veggies are in the fridge.
Thank you!!!
So good!
Thank you!
Hi Shane, this is one of the best tofu scrambles I have made. I really like it a lot and it will be my go to going forward. Thank you so much for sharing your recipes. You are not like most plant-based persons who get sell their recipes to users and most of them I don’t like. So far I have tried several of your recipes and they have been very easy, use ingredients that I have around the house and are really good. I’m so glad I found this site. Again, thank you so much.
Thank you so much, Sandra! Everything you just said is my goal each time I publish a recipe. It makes my heart happy knowing you enjoy them. Blessings.
I couldn’t have been more skeptical of this recipe. I’m a super picky eater and I don’t like a lot of the “weird” vegan foods or swaps. I’ve wanted to try a tofu scramble for some time, but was convinced it would be nasty. I finally ended up trying it and…spoiler alert: it was AMAZING. I didn’t think tofu could transform so completely – this is now one of my favorite foods. I’ve eaten it on toast and with ketchup every day this week. =D Thank you for sharing your miraculous cooking once again, Shane!!
This is my go to recipe for tofu scramble ! Enjoy every time – great combination of ingredients for a great flavor and texture! Thank you !
My 5+/7 (5+ out of 7 days) plant-based husband and I (WFPB) both really enjoyed the tofu scramble and spicy vegan breakfast sausage patties. I like that the recipe is so adaptable to what you have on hand, as well. I used fresh garlic and added chopped kale, red bell pepper, and jalapeño. I’ve had a jar of black salt for two years and finally used it! It really made a difference — so good! I’m going to take your suggestion and keep some in a grinder; I have an almost empty Himalayan pink salt grinder that I can repurpose. Thank you!
Very good scramble recipe! Tried others in the past and they’re ok but this one my non-veg sons even enjoyed. One commented that all the others tasted ‘mustardy’ (probably because they usually call for dijon 😄) but that this one actually tasted more like eggs. Thanks for the great recipes, Shane! Glad I stumbled across your site when looking for a sour cream recipe a couple weeks ago. Can’t wait to try your tofu bacon recipe next cause the store bought tempeh bacon we had with the scramble didn’t hack it. lol
Welcome, Melissa and thanks so much for reaching out. Blessings.
Delicious! Added chopped yellow peppers, fresh minced garlic, diced zucchini, and kale then wrapped them in homemade whole wheat tortillas topped with hot sauce! Had to come back for seconds😁 thank you!
So good, this time I added fresh herbs from the garden – English Thyme, basil, green onions and rosemary along with the spinach – we had the fluffy pancakes, too, what a great Sunday brunch!
So delicious!
Hi, Diann! Glad you like the recipe. Sorry about the print issue. I’m working on that. Blessings.
Very tasty! Thanks so much. Seasoning was just right.
Thank you, Carla!
When do you add the nutritional yeast?
Hi Shane, do you press the tofu before cooking? Thanks!
Hi, Bette! No, not with this recipe.