The Best Tofu Scramble Recipe
The best tofu scramble recipe for a quick and healthy vegan breakfast alternative to traditional scrambled eggs.
About the Recipe
This tofu scramble 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.
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.
- 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.
- 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.
- 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.
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.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
Tofu scramble is a simple and delicious plant-based alternative to scrambled eggs. Fluffy, creamy and egg-like, you’ll love this for a healthy, protein-rich vegan breakfast.
- Press Tofu: 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.
- Mix Sauce: To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.
- Cook Tofu Scramble: 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.
- Add Sauce: 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: Sprinkle chives over top, if using.
Serving Suggestions: Tofu Burrito, avocado toast, southwest scramble with onions and pepper, served with roasted potatoes etc.
You can use medium-firm, firm or extra-firm tofu. I like medium-firm to firm tofu for a softer, creamier texture. If you prefer a denser, firmer texture, use firm or extra-firm tofu.
- Serving Size: 1/2 of recipe
- Calories: 232
- Sodium: 813 mg
- Fat: 11 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 11 g
Keywords: tofu scramble
Originally published May 1, 2016.