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A skillet of scrambled tofu crumbles.

Tofu Scramble

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 2-3
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan


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.


  • 1 350-400 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 (15 g) tahini
  • 3 tbsp (21 g) nutritional yeast
  • ½ cup (120 mL) unsweetened almond milk
  • 2 tsp (10 mL) oil
  • black pepper, to taste
  • 1 tbsp chives, optional


  1. 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. 
  2. Mix Sauce: To a medium bowl, add garlic powder, onion powder, black salt, turmeric, tahini and milk. Whisk well until smooth. Set aside.
  3. 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.
  4. When the pan is hot, add tofu. Cook for 4-6 min, stirring occasionally, until golden-brown all over.  
  5. 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.
  6. 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