This simple tofu scramble is a vegan breakfast game-changer! With just six ingredients, it's packed with protein, seasoned to perfection, and totally customizable. Enjoy it on its own, toss in fresh veggies, or make it part of a hearty brunch spread.
Whether you're new to vegan cooking or just looking for a quick, satisfying breakfast, this tofu scramble makes mornings effortless. Soft, golden, and full of flavor, it's a versatile base you can dress up with whatever you have on hand.
The best part? This egg alternative comes together in about 15 minutes, making it perfect for weekday mornings with avocado toast or leisurely weekend brunches.
Ingredients You'll Need
This vegan scramble is made with minimal ingredients to keep it simple and versatile.
Ingredient Notes and Substitutions
- Tofu - Extra-firm or super-firm tofu works best because it holds its shape and has a firm, eggy texture.
- Oil - I used coconut oil, but any neutral oil you have on hand will work.
- Nutritional Yeast - Gives a cheesy, savory flavor that enhances the tofu scramble.
- Seasonings - Salt, onion powder, and turmeric add flavor to the tofu and give it a yellow color.
Optional: For an eggy taste, you can replace the salt with black salt (kala namak).
How to Make Tofu Scramble
Start by draining your tofu. If you're using extra-firm tofu, press out the excess water (see Cooking Tip #1 below for different pressing options).
STEP 1. Break the tofu into chunks using your hands, a fork, or a potato masher, then add them to a skillet.
Using your hands will give you more control over the size of the pieces.
STEP 2. Sprinkle the seasonings over the tofu.
STEP 3. Mix until the tofu pieces are well coated in the seasonings, then add the oil to the pan.
STEP 4. Cook over medium-high heat for 10-15 minutes, depending on how firm you like your scramble. I like mine golden-brown, so I cook it a bit longer.
If the tofu begins to dry out, a few splashes of non-dairy milk will help it stay tender.
Cooking Tips
- Press Your Tofu - If you're using extra-firm tofu, press it for 10-20 minutes. Use a tofu press, or wrap the tofu block in a clean kitchen towel or a few layers of paper towels. Place it on a flat surface and put something heavy on top, such as a cast-iron skillet or a plate with a few cans or another weighted object.
If you're using super-firm tofu, you can skip pressing it. - Crumble the Tofu - Use your hands for natural, irregular chunks. A fork or potato masher creates a finer crumble.
- Taste as You Go - Tofu is bland on its own, so tasting and adjusting seasonings ensures a flavorful scramble.
- Eggy Flavor - Replace regular salt with black salt at the very end of cooking to maintain an eggy taste. Heating it too long can mellow its sulfur notes, so sprinkle it in after you've taken the tofu scramble off the heat.
- Texture - Cook the tofu longer (about 15-18 minutes) for a firmer, golden-brown result. For a softer, creamier scramble, cook for a shorter time, about 8-10 minutes.
Customize Your Scramble
Make this tofu scramble your own by adding vegetables, spices, or extras.
- Vegetables: Toss in whatever you've got-spinach, kale, bell peppers, onions, mushrooms, tomatoes, or zucchini. For firmer veggies, add them early, or cook separately. Softer ones, like spinach, should be added toward the end.
- Spices and Flavorings: Adjust to your meal! Use smoked paprika for smoky flavor, garlic powder for a savory touch, cumin for a Southwest twist, and chili flakes for some heat.
- Extras: Top with vegan cheese, avocado, chopped fresh herbs, or a drizzle of hot sauce.
Feel free to mix and match based on what you have in your fridge. This vegan scramble is very flexible.
For a hearty weekend breakfast, pair this vegan scramble with buttermilk pancakes or vanilla waffles and breakfast potatoes.
We'd love to hear from you!
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Recipe
The Best Tofu Scramble
Ingredients
For the Tofu
- 1 (14-ounce) block of extra-firm tofu or super-firm tofu
- 1 Tablespoon refined coconut oil, or neutral oil of choice
- optional: 2 Tablespoons non-dairy milk
Seasonings
- 2 Tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon Himalayan pink salt, or more to taste (see note #1 for an eggy flavor)
- ¼ teaspoon turmeric
- pepper to taste
Instructions
- Press the tofu to remove as much water as possible.
- Crumble the tofu with your hands, or break it up with a fork or potato masher, and add it to your skillet.
- Mix in the seasonings until the crumble is well coated, then add the oil.
- Cook over medium heat for 8-10 minutes for a softer texture, or 10-15 minutes for a deeper brown and firmer scramble.
- Optional: Add the non-dairy milk if it needs a bit more moisture.
Notes
- Salt: To create an eggy flavor, substitute regular salt with kala namak (black salt). Stir it in at the very end of cooking so the flavor stays strong.
- Variations: Add vegetables like spinach, mushrooms, bell peppers, onions, or anything else you have on hand.
Top with vegan cheese, avocado, chopped fresh herbs, or a drizzle of hot sauce for a finishing touch. (See Customize Your Scramble in the post for more ideas.)
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
This recipe was originally published June 8, 2015. It has since been updated with new photos and more detailed info.
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