This Vegan Tofu Scramble recipe is the best vegan alternative to scrambled eggs. It’s high in protein, so easy to make, and ready in less than 20 minutes with 7 simple ingredients.
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! And, just for the record…I LOVE TOFU!
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.
I decided to do a little research and ended up revamping and simplifying one of my own recipes. And, 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. The smell, texture, and flavor are all wonderful!
So, let’s make some Vegan Tofu Scramble!
How To Make Vegan Tofu Scramble
This vegan tofu scramble recipe is so easy to make. You won’t believe how quickly it comes together.
- Add some chopped onion to a nonstick skillet over medium heat. My favorite pans are Ballarini. They’re inexpensive and great for cooking without oil.
- Crumble the tofu by hand into the pan with the onion and cook for about 5-6 minutes.
- Now, add the soy sauce, nutritional yeast, garlic powder, and turmeric. You should start to see the tofu scramble turn yellow. That’s from the turmeric.
- Finally, toss in the chopped spinach, stir until everything is well combined, and cook until the spinach wilts.
- Serve immediately
- 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.
What Is The Best Tofu For Tofu Scramble
Be sure and use Firm Tofu or Extra Firm Tofu. My preference is the extra firm because it’s a little more hearty and chewy. DO NOT USE SILKEN TOFU! I feel like we’ve had this conversation before, but I can’t stress it enough.
Also, there’s no need to press the tofu before you make this recipe. Cooking it in the skillet helps to dry it out just a bit.
More Vegan Breakfast Recipes
- Oil-Free Oven Roasted Potatoes
- The Best Fluffy Vegan Pancakes
- Vegan Chocolate Gravy & Homemade Biscuits
How To Serve Tofu Scramble
- This tofu scramble goes great alongside a nice hot cup of coffee, toast, and my Spicy Vegan Sausage Patties. It’s great with my Tofu Bacon as well.
- You can use this recipe to make these incredible Easy Vegan Breakfast Tacos.
How Long Does Tofu Scramble Last?
Place any leftovers in an airtight container and store your tofu scramble in the fridge for up to 1 week. You can 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 way.
- 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 breakfast scramble 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 20 minutes.
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