Tofu Scramble

A tofu scramble is a quick and easy vegan breakfast that’s both healthy and delicious! Who needs eggs when you can make a high-protein, nutrient-dense, and equally satisfying dish? Serve it on its own, or pair it alongside toast, tortillas, fruit, and your favorite salsa.

💛 Why you’ll love this recipe

• Quick: You can have your scramble on the table in under 20 minutes, making it ideal for busy mornings.
• Easy: There are only a few base ingredients required, and you can add as many or as little vegetables as you’d like. Plus, the instructions couldn’t be more straightforward to follow, especially if you’re new to plant-based cooking. 
• Healthy: With over 21 grams of plant-based protein in a small serving, you’ll have no need to reach for eggs or dairy.
• Customizable: Switch up the veggies, add different spices, or top it with your favorite sauces. The options are virtually endless!

If you love tofu scrambles, you should really check out our tofu marinade, pan-fried tofu, and tofu buddha bowl.

🍳 What is a tofu scramble?

A tofu scramble is a popular vegan breakfast option meant to replace the flavors and textures of scrambled eggs. With the addition of tofu, it’s a great way for plant-based eaters to up their protein consumption!

We like to use firm tofu in our recipe since it lends a perfectly soft, bouncy, and chewy texture. To make it look and taste more egg-like, nutritional yeast, a dash of turmeric, and garlic powder work wonders.

You can keep your scramble more traditional, but we always love to bulk it up with sautéed vegetables like red onion, bell pepper, and spinach.

Enjoy your scrambled tofu for a healthy start to the day, or try serving it as a light lunch or dinner. It’s delicious on its own, but you can also pair it with a slice of dairy-free bread, in a flour tortilla, or covered in salsa.

🌱 Tofu scramble vs scrambled eggs

Tofu scrambles and scrambled eggs have somewhat similar nutrient profiles, but there are a few key differences that give tofu the edge in our minds.

• Saturated fat: Eggs contain over 3 times the amount of saturated fat as tofu.
• Cholesterol: Tofu contains almost no cholesterol, whereas eggs are packed with it.

Consuming too much saturated fat and cholesterol can increase your chances of developing heart disease, diabetes, and other conditions. With how close in taste they are, we think it’s a no-brainer to stick to scrambled tofu!

🛒 Ingredients & substitutions

• Tofu: Firm is the best choice for a tofu scramble. It provides a perfectly chewy and spongy texture without being too watery like medium or soft tofu. If you prefer even more structure, go for extra-firm tofu.
• Olive oil: To sauté the vegetables. Olive oil, avocado oil, or sunflower oil all work. 
• Onion: Once cooked, red onion adds a sweet and savory flavor. If you don’t have red onion on hand, you can also use shallots, white onion, or yellow onion. 
• Bell pepper: Typically, we reach for red bell pepper, but orange, yellow, and green are delicious as well. Or, use a combination of them all!
• Nutritional yeast: Imparts a savory, umami-rich, and slightly cheesy flavor that emulates eggs. If you don’t have nutritional yeast, try some white miso paste instead (just make sure to give it a thorough stir with the veggies).
• Garlic powder: Provides more savoriness with a mild nutty, roasted flavor. If you don’t have garlic powder available, try onion powder instead.  
• Turmeric: Adds a touch of yellow “egg” color (and bonus health points)! You can also use a mixture of turmeric and paprika for a more orange color.
• Salt & pepper: Enhances the flavor of the tofu and veggies. If it’s available, you can try kala namak (aka Himalayan black salt) to give your tofu scramble an “eggy” taste. You’ll be able to find it at Indian markets or Amazon.
• Spinach: Adds a pop of color and nutrients like iron and calcium. Feel free to use kale, chard, or collard greens based on availability.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make a tofu scramble

Step 1: Press the tofu

Press the tofu between a hard surface and a heavy object on top (a cutting board and a cast-iron skillet works great for this). Pressing tofu helps remove the water, meaning you won’t end up with watery scrambled tofu.

Step 2: Start the scramble

Once the tofu is pressed, sauté the onion and bell pepper in some olive oil until the onions are starting to turn translucent.

Season the mixture with nutritional yeast, garlic powder, and turmeric. The turmeric isn’t 100% necessary, but it does add a nice color to the tofu.

Step 3: Crumble the tofu

Using your hands, crumble the tofu into small, bite-size pieces straight into the pan. You can also use a potato masher or fork, but there is one less thing to clean up if you use your hands!

Step 4: Finish the scramble

Stir the scramble to coat the tofu pieces in the seasonings, then add in chopped spinach and let it wilt for a few minutes before serving. Happy eating!

If you have questions about making a tofu scramble, check out our FAQs or leave a comment down below!

🍞 What to serve with scrambled tofu

Serve your tofu scramble immediately after cooking it with some of these toppings and sides:

• Salsa: Top it with some salsa like salsa ranchera, pico de gallo, salsa roja, or even salsa taquera if you’re a spice lover!
• Vegetables: Pair your scrambled tofu with avocado, tomato slices, green onions, or cilantro.
• Bread: Toast up a few slices of dairy-free bread or sourdough bread for a hearty addition to your breakfast or lunch.
• Tortillas: Make tofu scramble tacos with homemade corn tortillas or flour tortillas.
• Cheese: Crumble on some vegan queso fresco, cotija cheese, or feta for a punch of savory, umami flavors.
• Beans: Add a side of refried beans or whole black beans to your tofu scramble to up the protein content.

🌡️ Storage & reheating

Whether you have leftovers or want to meal prep your tofu scramble, keep the following storage and reheating tips in mind:

• Fridge: Leftovers will keep in the fridge for up to 3-4 days. Just make sure you store them in an airtight container.
• Freezer: Let the tofu scramble cool to room temperature, then transfer it to a freezer-safe bag or single-serving container. Store it for up to 3 months this way.
• Reheat: Let the scramble thaw overnight in the fridge, then reheat it on the stovetop for 1-2 minutes over medium heat.
• Prep ahead: To make the process even quicker, you can dice your vegetables ahead of time. When you’re ready, all you have to do is throw them in the pan. Just keep them in the fridge until you’re ready to use them.

♻️ Variations

• Mexican-inspired: Add corn, black beans, diced tomatoes, and fresh jalapeños for a Tex-Mex-style tofu scramble.
• Curry: Add a teaspoon of garam masala and curry powder, then add fresh ginger, garlic, and cilantro for an Indian inspired dish.
• Cheesy: Add some shredded vegan cheese to your mix for a melty, rich, and comforting option. 
• Spicy: If you’re a spice lover, add a few diced serrano or habanero peppers.

🧑‍🍳 Top tips

• Press the tofu: Before cooking, press the tofu for a few minutes. This will prevent a watery texture and improve the overall result.
• Finely dice: Remember to finely dice the veggies for an even distribution of flavor and an even cooking time.
• Use a low heat: Cook the tofu scramble over medium-low heat to prevent it from sticking to the pan.
• Don’t forget turmeric: Turmeric adds a light golden “egg” color, but it also imparts an earthy flavor that gives this recipe a unique flavor. Don’t skip it!
• Add spinach last: To prevent your spinach from wilting away into nothing, add it in at the end of cooking.
• Non-stick: It’s best to use a non-stick pan with a touch of oil to prevent unwanted sticking. It will also make cleaning up that much easier!

💬 FAQ

🍴 More “egg” recipes

If you enjoyed this tofu scramble recipe, we have plenty more where that came from! Check out some of these different variations:

• Ejotes con Huevo: Crumbled tofu, crisp green beans, and homemade salsa.
• Huevos a la Mexicana: A similar breakfast flavored with tomatoes, onions, and serrano peppers.
• Vegan Breakfast Casserole: A savory, vegetable-packed recipe made with a base of tofu instead of eggs.
• Machaca con Huevo: A plant-based take on Mexican eggs, dehydrated meat, and vegetables.

Note: We’ve updated this post to include new information and helpful tips about the recipe.