Try this delicious tofu scramble: a vegan alternative to scrambled eggs, easy to make, protein-packed, and ready in just 10 minutes with only 5 ingredients.
Get ready to be blown away by this scrambled tofu. The tofu's delicate texture, mixed with just the right amount of spices, makes for a tasty dish that'll have you hooked and craving seconds!
Plus, it isn't just for breakfast, it's perfect any time of the day! Whether on toast in the morning or in wraps, tacos, or burritos for lunch or dinner, it's sure to become a kitchen favorite.
Looking for more vegan brunch recipes? Try my vegan French toast, vegan pancakes, vegan waffles, vegan banana bread, and vegan quiche for a plant-based feast that satisfies every craving!
Ingredients for tofu scramble
- Tofu: Choose firm, extra firm, or silken tofu. Extra firm tofu brings a hearty, dense texture, perfect if you like a more substantial scramble. Silken tofu, on the other hand, offers a creamy, delicate consistency. Personally, I prefer firm tofu for its ideal balance of texture and flavor absorption—it’s satisfying without being too dense.
- Oil: Use any oil you like, such as olive, coconut, or vegetable oil, though my favorite is extra virgin olive oil for its rich flavor.
- Salt: Any salt works, but for a more "eggy" flavor, try kala namak, a sulfurous salt that mimics the taste of eggs.
- Turmeric: Turmeric is optional; it mainly adds color. Skip it if you're not a fan of the flavor, as it won't impact the texture.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu scramble
Step 1: Break the tofu into small pieces with a fork or your hands.
Step 2: Warm the oil in a skillet over medium-high heat. Add the tofu and all other ingredients, stirring until everything is mixed well.
Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.
Step 4: Taste and adjust the salt if necessary, then serve right away.
Best vegetables to add
Add a mix of vegetables to customize your tofu scramble. Popular choices include bell peppers, onions, spinach, mushrooms, tomatoes, zucchini, broccoli, and kale.
Vegetables to add at the start: Sauté these in a bit of oil first to bring out their flavors before adding the tofu.
- Diced onions
- Minced garlic
- Bell peppers
- Mushrooms
- Broccoli florets
- Zucchini
Vegetables to add at the end: These softer veggies can be stirred in after adding the tofu, cooking until just tender.
- Fresh spinach or kale, which will wilt quickly
- Thinly sliced red peppers
- Diced or sliced tomatoes
How to serve tofu scramble
Tofu scramble is super versatile and goes great with just about anything:
- Classic breakfast plate: Pair it with toast, avocado, and some crispy hash browns or roasted potatoes.
- Stuffed in a burrito or wrap: Roll it up with salsa, guacamole, and greens in a tortilla for an awesome breakfast wrap.
- Piled on toast: Spread it on toast, add fresh herbs or hot sauce, and you’re set.
- Bowl style: Throw it over quinoa or rice with veggies and beans for a balanced bowl.
- With a simple side salad: Add a light salad or some fresh tomatoes to keep it fresh.
With so many ways to serve it, tofu scramble is perfect for any meal of the day!
Frequently asked questions
It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.
Yes, it can be frozen, though the texture may become slightly watery after thawing. To freeze, cool it fully, place it in an airtight container or freezer bag, and remove excess air. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed. The texture may differ slightly from fresh, but it’s still safe to eat.
To reheat it, microwave it in 30-second intervals, stirring in between, or warm it on the stovetop until heated through. Adding a splash of water or plant-based milk helps prevent it from drying out.
I hardly ever press my tofu, but many people think it's a must if you want it to absorb flavors from marinades or sauces. Pressing also makes it extra crispy—just wrap it in a clean towel, add some weight, and let it sit for 5-10 minutes.
Firm or extra-firm tofu works best. Firm tofu holds its shape well, creating a nice scramble-like texture, while extra-firm tofu offers an even denser consistency and withstands high-heat cooking. Both types absorb flavors well, making for a tasty scramble. The choice ultimately depends on your preferred texture.
More vegan breakfast recipes
Tofu Scramble
Ingredients
- 1 block firm tofu, either a 14-ounce (400 g) or 16-ounce (450 g) block will work
- 1 tablespoon oil, I used extra virgin olive oil
- ½ teaspoon salt, use kala namak salt for an eggy flavor
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
Instructions
- Crumble the tofu into bite-sized pieces using a fork or simply by hand.
- Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
- Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
- Taste and add more salt if needed and serve immediately.
Video
Notes
- Store tofu scramble in an airtight container in the fridge for 3-4 days, allowing it to cool completely first.
- For freezing, place cooled tofu scramble in an airtight container or freezer bag, press out excess air, and thaw overnight in the fridge.
- To reheat, warm in the microwave in 30-second intervals, stirring between, or on the stovetop with a splash of water or plant-based milk to prevent drying.
Shirley says
Just needed to add more vegetables!
Iosune Robles says
Feel free to add your favorite veggies 🙂
Laura says
Do you think Nutritional yeast would be a good addition?
Iosune Robles says
Hi! I'm sure yes 🙂
Davina Tester says
Awesome alternative to using eggs. Black salt really gives it the egg taste.
Iosune Robles says
Hi Davida! You're right 🙂
Mandie says
Hi, do I skip pressing the water out of the tofu for this recipe? Thanks!
Iosune Robles says
Hi Mandie! It's not necessary 🙂
Mollie Gonzales says
I appreciate the visual aid with the photos and labeling each step! I mean tofu is easy, but other recipes you get lost on what it’s supposed to look like etc. so thank you for being insightful!
Iosune Robles says
Thanks for your comment Mollie 🙂 Have a nice day!
Bryan says
I didn't expect this to be as good as it was. I don't think I've ever tried any vegan food that serves as such a perfect substitute to the original dish. Next time I'll try adding some vegan cream, as I usually had my scrambled eggs with cream cheese mixed in. Great recipe!
Iosune Robles says
Wow! Thanks for your comment 🙂 I'm so glad you liked it!
Marsha says
I have resisted tofu for many years, the experience was unpalatable to say the least - but now eat a lot of eggs(probably too many for healths sake)
Tried this this morning and YUMMMM so close to the real thing - absolutely will be the breakfast to go to in future.. little garlic pwd, turmeric and herb mix exactly as with eggs...
Thank you so much for sharing, explaining in detail.
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
fred says
It is so good! Easy, simple to make. I put it in a bowl and added Hatch Green Chile salsa, pinto beans and brown rice. Delicioso!
Iosune Robles says
Sounds amazing! Have a nice day 🙂
Ginny says
this is really yummy!!! even my non-vegan brother liked it!
Iosune Robles says
I'm so glad you and your brother liked it 🙂 Have a nice day Ginny!
Janet says
Can you make it ahead of time Night before? and heat it up? You said you can save leftovers. How do you heat up left overs?
David Trombly says
Iosune did state that this can be frozen and will keep a bit that way. I've frozen it and have had it the next day. I've defrostosted it inside a Tupperware container by running warm water over it. I've also just put it into the microwave ice cold..
The only thing I noticed when eating scrambled tofu the next day was a slight chemical taste, and that would be from the chemical used to preserve the Tofu. It's not bad, and it's even half of what you would taste if your water line was chlorinated.
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
Hi Janet! Feel free to make it the night before! Cook it and keep it in an airtight container in the fridge. Then, heat it up in the microwave or in the frying pan 🙂
Gogo Girl says
I’m not even a vegetarian but I love this recipe! Sometimes I add green onion on top, or the plain turmeric tofu scramble is delicious!
Iosune Robles says
Yummy! So glad you liked our tofu scramble 🙂
Becky says
Do you press your tofu before cutting it up or is the moisture in it needed for the scramble?
David Trombly says
Becky
Since I used to like my eggs dry, I press the Tofu for 15 minutes a cook it with very little cooking oil. I've made this without pressing the Tofu. I think it's better drier. The Tofu is moist enough to spread the seasoning around as is!
Iosune Robles says
Thanks for your help David 🙂
Iosune Robles says
Hi Becky! It is not necessary to press the tofu 🙂 Have a nice day!