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This tofu scramble is the easiest, most foolproof vegan breakfast staple you’ll ever make. Whether you’re keeping it simple or loading it up with veggies, it’s the perfect base for all of your plant-based breakfast cravings.
When you first go vegan, it can be tempting to dive into more elaborate recipes like Tofu Eggs Benedict or Potato & Leek Tofu Quiche. But mastering a simple tofu scramble is a must and is as easy as making Just Egg Scrambled Eggs from a bottle!
It’s an easy, quick, and versatile tofu breakfast idea that’s endlessly customizable. Keep it simple by serving it with basic avocado toast or take it to the next level by loading it with veggies for a hearty Tofu and Vegetable Scramble.
Ingredients You’ll Need
- Extra-firm tofu: We prefer our tofu scramble “well done” and for that reason, recommend extra-firm tofu. If you like your scrambled eggs to be “soft scrambled” or more custard-like, use medium tofu instead.
- Aromatics: To keep it basic, we’re using a simple combination of onion and garlic. If you’re in a pinch, opt for ¼ teaspoon onion powder and ¼ teaspoon garlic powder in its place.
- Nutritional yeast: Adds a cheesy, umami flavor and enhances the overall flavor of the scramble.
- Turmeric: Optional, but gives this tofu scramble a yellow, “eggy” color.
- Kala namak: Also optional, but highly recommended to mimic that distinctive egg-like aroma and taste. Note that a little goes a long way and kala namak is salty, so if you are using it, you may not need any additional salt at all! If you can’t find it in the spice section at your local grocery store, order kala namak on Amazon.
Equipment Needed
- Tofu press (optional)
- Medium skillet
- Spatula
How to Make Tofu Scrambled Eggs
- Press the tofu. Remove the tofu from the packaging, drain completely, and press for at least 30 minutes. If you don’t have a tofu press, learn how to press tofu without a tofu press.
- Sauté the onions and garlic. In a medium skillet over medium-low heat, add in the oil. Once heated, add the onions and garlic, and sauté for 3-4 minutes, or until fragrant and translucent.
- Toast the nutritional yeast. Push the onions and garlic to the side of the pan and add the nutritional yeast to the clear side. Increase the heat to medium heat for about 1 minute, mixing often to prevent burning.
- Add the tofu and turmeric. Using clean hands, finely crumble the tofu into the pan and mix until well combined. Evenly sprinkle the turmeric over the mixture and mix until the tofu is well coated and has turned yellow, like eggs. Cook for 3-5 minutes more, or until the egg mixture has dried out to your desired consistency.
- Season to taste. Remove the scramble from the heat and mix in the kala namak. Season with additional salt and black pepper to taste, then enjoy!
Serving Suggestions
Tofu scrambled eggs can be enjoyed the same way you’d enjoy regular scrambled eggs.
Turn them into a loaded Veggie Tofu Scramble, or add them to breakfast staples like:
- Vegan Breakfast Burritos
- Vegan Huevos Rancheros
- Tater Tot Breakfast Nachos
- Breakfast Calzone
- Vegan Chilaquiles Rojos
Or, if you’re not craving breakfast, add them to your favorite Vegan Egg Fried Rice for a savory vegan dinner.
Storage Instructions
This breakfast staple will keep for up to 5 days in an airtight container in the refrigerator. Feel free to make it at the start of the week and reheat throughout the week for a quick and easy vegan breakfast!
Can I freeze tofu scramble?
Tofu scramble freezes well when incorporated into other dishes, like our freezer-friendly breakfast burritos, but it won’t freeze very well on its own.
Do I have to press the tofu?
Whether or not you press the tofu depends on the texture you prefer! For a softer, fluffier scramble that contains more moisture, skip the pressing. For well-done, firmer scrambled eggs, pressing the tofu is key!
More Tofu Breakfast Recipe ideas You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Basic Tofu Scramble Recipe
- Total Time: 15 minutes
- Yield: 4 servings
Description
This tofu scramble is the easiest, most foolproof vegan breakfast staple you’ll ever make. Whether you’re keeping it simple or loading it up with veggies, it’s the perfect base for all of your plant-based breakfast cravings.
Ingredients
- 1 block of firm or extra-firm tofu, drained
- 1 tablespoon oil
- 1/3 cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak (Indian black salt for the eggy flavor; highly recommended!)
- Salt and black pepper, to taste
Equipment
- Tofu press (optional)
- Medium skillet
- Spatula
Instructions
- Press the tofu. Whether or not you press the tofu depends on the texture you prefer! For a softer, fluffier scramble that contains more moisture, skip the pressing. For well-done, firmer scrambled eggs, pressing the tofu is key! If pressing, remove the tofu from the packaging, drain completely, and press for at least 30 minutes. If you don’t have a tofu press, learn how to press tofu without a tofu press.
- Sauté the onions and garlic. In a medium skillet over medium-low heat, add in the oil. Once heated, add the onions and garlic, and sauté for 3-4 minutes, or until fragrant and translucent.
- Toast the nutritional yeast. Push the onions and garlic to the side of the pan and add the nutritional yeast to the clear side. Increase the heat to medium heat for about 1 minute, mixing often to prevent burning.
- Add the tofu and turmeric. Using clean hands, finely crumble the tofu into the pan and mix until well combined. Evenly sprinkle the turmeric over the mixture and mix until the tofu is well coated and has turned yellow, like eggs. Cook for 3-5 minutes more, or until the egg mixture has dried to your desired consistency.
- Season to taste. Remove the scramble from the heat and mix in the kala namak. Season with additional salt and black pepper to taste, then enjoy!
Notes
- Storage: This breakfast staple will keep for up to 5 days in an airtight container in the refrigerator. Feel free to make it at the start of the week and reheat throughout the week for a quick and easy vegan breakfast!
- Freezing: Tofu scramble freezes well when incorporated into other dishes, like our freezer-friendly breakfast burritos, but it won’t freeze very well on its own.
- Onion and garlic: If you’re in a pinch, opt for ¼ teaspoon onion powder and ¼ teaspoon garlic powder (or to taste) in place of fresh.
- Have fun: The beauty of tofu scramble lies in its versatility! We suggest you spice things up by adding in your favorite vegetables, vegan proteins and toppings such as vegan cheese, salsa or even marinara!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side
- Method: Stovestop
- Cuisine: Vegan, Gluten-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Have you tried Air Frying cubes of Scrambled Tofu Marinade?
No, we have not!
This recipe is magic! It tastes just like scrambled eggs to me but it’s even better because it’s cruelty free and has a much more appetizing texture! So delicious and easy.
Made this for breakfast today. It was easy and delicious. It is now my favorite tofu scramble recipe. Thank you.