Best Tofu Scramble Recipe
on Jul 27, 2023, Updated Aug 13, 2024
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The best tofu scramble for a quick and healthy vegan breakfast alternative to traditional scrambled eggs. The recipe is bursting with flavours, packed with protein and has the perfect fluffy, creamy, scrambled egg-like texture.
It’s also incredibly versatile, allowing you to get creative with a variety of fresh vegetables, herbs, and spices, so you can customize it to suit your preferences and dietary needs.
The best part? After you press the tofu, tofu scramble requires minimal prep and cooking time.
If you’re feeling stuck with plant-based breakfasts, tofu scramble is a great way to venture into savoury options and it makes a great base for a healthy and nourishing start to the day.
If you enjoy this scramble, you’ll have to try this Vegan Savory Oatmeal, Vegan Breakfast Burrito Bowl, or Vegan Breakfast Casserole next!
Ingredients
Please see the recipe card at the end of the post for the complete list of ingredients with measurements.
- Tofu: You can use medium-firm, firm or extra-firm tofu, depending on the texture you want your scramble. I like firm tofu for this recipe.
- Seasoning: Suggested seasonings are onion powder, garlic powder and turmeric for colour.
- Tahini: Adds some creaminess to help mock the texture scrambled egg.
- Kala Namak: Known as black salt, this adds an “eggy” texture.
- Nutritional Yeast: Adds colour and flavour.
- Milk: Unsweetened oat milk or almond milk work.
- Oil: Any oil works for cooking. I used olive oil. You can use cooking spray if you prefer.
Additions
- Vegan Sausage or Bacon: Slice or crumble your favourite vegan sausage or plant-based bacon and brown in the pan before adding the tofu.
- Roast Vegetables: Roast vegetables like sweet potatoes, zucchini, or mushrooms and fold them into the scramble for a hearty and nutritious twist.
- Greens: Add chopped kale, Swiss chard, baby spinach or arugula when the scramble is nearly done.
- Herbs: Add fresh chopped parsley, basil, dill, chives or scallions to the sauce.
- Vegetables: You can add any veggies to a tofu scramble. Try bell pepper, zucchini, onion, mushroom or anything else you’d enjoy with scrambled eggs. Cook them in the pan for a few minutes before adding the tofu. If you’re adding greens, add those at the end.
- Heat: For spicy tofu scramble, add up to 1/2 tsp cayenne pepper or red chili flakes to the sauce. You can also make it as it and serve with your favourite hot sauce.
Variations
- Mexican Tofu Scramble: Saute bell peppers and onions before adding the tofu. Add tofu. Add some paprika and chili powder to the sauce. Add black beans when you add the sauce. Serve with salsa, avocado and cilantro.
- Mediterranean Tofu Scramble: Add sun-dried tomatoes, olives and spinach whne you add the sauce. Add a pinch of oregano, basil and lemon to the sauce. Serve with feta.
- Cheesy Tofu Scramble: Add 1/4 cup shredded cheese with the sauce.
- Pesto Tofu Scramble: Mix in pesto, cherry tomatoes and spinach when it’s nearly done.
- Buffalo Tofu Scramble: Add buffalo sauce and thinly sliced scallions to the sauce. Serve with avocado.
How to Make Tofu Scramble
Step 1: Press tofu. Use a tofu press or wrap the block of tofu in a dish towel and place a heavy object such as a cast iron pan or some cookbooks on top of it. Let it sit for 15-20 minutes.
Step 2: Mix Sauce. While the tofu is pressing, mix the sauce ingredients together in a bowl or glass measuring up until smooth. Alternatively, you could add to a sealable mason jar and shake to combine.
Step 3: Cook tofu. Crumble the tofu into bite-sized pieces. Heat 1 tbsp of oil in a skillet over medium-high heat, add the tofu crumbles and cook for 4-6 minutes.
Step 4: Add Sauce. Add the sauce and cook over medium heat until the tofu absorbs most of it.
Serving Ideas
- Breakfast Burrito: Fill a tortilla with tofu scramble, avocado slices, salsa, and black beans. Roll it up for a hearty and satisfying breakfast on the go.
- Tofu Scramble Bowl: Create a nourishing bowl by layering the tofu scramble with greens, roasted potatoes, black beans, etc.
- Tofu Scramble Sandwich: Pile the tofu scramble onto whole-grain bread or a bagel, add some fresh lettuce and tomato slices, and create a tasty breakfast or lunch sandwich.
- Tofu Scramble Tacos: Fill soft corn tortillas with tofu scramble, chopped onions, cilantro, and a squeeze of lime juice for a delightful taco experience.
- Fried Rice: Mix into your favourite fried rice.
- Tofu Scramble Breakfast Hash: Combine tofu scramble with diced potatoes, bell peppers, and onions, then cook until crispy for a flavorful breakfast hash.
- Tofu Scramble Salad: Add tofu scramble to a bed of mixed greens, cherry tomatoes, cucumber, and avocado for a protein-packed salad.
- Breakfast Plate: Serve with plant-based sausage, toast, avocado and other breakfast favourites for a hearty and complete meal.
- Avocado Toast: Add tofu scramble to avocado toast for extra protein and nutrition.
Recipe FAQs
For tofu scramble, you generally want to use firm or extra-firm tofu. These types of tofu have a higher protein content and a denser texture, making them ideal for scrambling and holding their shape during cooking.
That being said, I prefer medium-firm tofu for scrambles for a softer, creamier texture. I suggest medium-firm if you can find it, if not, then firm tofu.
It’s somewhat personal preference. Medium-firm has a soft, creamy texture but doesn’t hold up as well. Firm and extra-firm tofu are denser and holds its shape well, especially if mixing in additional ingredients.
Yes, tofu scramble is a popular vegan alternative to scrambled eggs. It is made entirely from plant-based ingredients.
Tofu scramble is also naturally gluten-free. However, if you’re adding anything to this recipe, be sure to read the packaging to confirm it’s gluten-free.
To achieve a good texture for your tofu scramble, press out excess water before cooking. You can do this by using a tofu press or wrapping the tofu in paper towels and placing a weight on top.
Additionally, avoid overcooking the tofu, as it can become too dry and rubbery. Cook the tofu just until it’s heated through and lightly browned.
Tofu scramble can be frozen, but its texture will change upon thawing. I would suggest just storing it in the fridge and reheating as needed. It will keep for up to 5 days in the fridge in an airtight container.
If you’re looking for non-tofu alternatives, you can try using crumbled tempeh or chickpeas.
Storing & Reheating
- Tofu scramble can be stored in the fridge in a sealed container for up to 5 days.
- Reheat in a skillet or in the microwave until heated through.
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Tofu Scramble
Ingredients
- 350 g block tofu*, patted dry
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black salt, kala namak, plus more to taste
- ¼ tsp turmeric
- 1 tbsp tahini, 15 g
- 3 tbsp nutritional yeast, 21 g
- ½ cup unsweetened almond milk, 120 mL
- 2 tsp oil, 10 mL
- black pepper, to taste
- 1 tbsp chives, optional
Instructions
- Use a tofu press or cut tofu in half, lengthwise, so you have two thinner rectangles. Place a clean dish towel on a cutting board. Place tofu pieces on top, then cover with dish towel. Place a heavy cast iron pan on top (or a few heavy cookbooks.) Press tofu for a minimum of 15 min.
- To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.
- In a large skillet, heat 2 tsp oil over medium-high heat. While the pan is heating, crumble the tofu with your hands into bite-sized pieces. When the pan is hot, add tofu. Cook for 4-6 min, stirring occasionally, until golden-brown all over.
- Reduce heat to medium-low. Add sauce to the pan. Cook for 2-4 min, stirring often, until tofu absorbs sauce, but it’s still creamy in texture. Season with more black salt and pepper to taste.
- Serve right away with chives sprinkled over top, if using.
Video
Notes
Nutrition
Originally published May 1, 2016.
I’ve been searching for a good tofu scramble. This is the recipe I’ll be using from now on. This is delicious!!
Thank you, Elaine! So glad you loved it. It really makes such a big difference to make the sauce rather than just seasoning the tofu.
There are so many tofu scramble recipes online, but I think this one is really the best. There are more ingredients to shop for or order, but that also means the flavors are more complex. Once you have all the ingredients, it’s simple to make. My family enjoyed it with Sriracha and Cholula sauce at the table, just as they normally would with scrambled eggs. I followed the recipe exactly the first time, but I look forward to experimenting. The meal would be delicious with spinach leaves. This recipe is a must try. You can order the black salt (kala namak) online if needed or perhaps use truffle salt. The tahini is an important part of the recipe that cannot be substituted in my opinion. If it’s not available at the market, perhaps you can make your own by grinding sesame seeds. Thank you for this recipe, Deryn Macey!
I’m so glad you loved it! I know it’s a bit more complex than most tofu scramble recipes but I think it’s worth the effort too. Thanks so much for the great review and feedback.
Just wondering, do you press your tofu before adding in, or can you make this straight from the package?
I don’t usually press it but you can if you’d like. I use firm or extra-firm straight from the package.