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White dish with tofu scramble, bread, and tomato slices.
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Home > Recipes > Breakfast

Tofu Scramble

Published: Jul 10, 2022 · Modified: Nov 14, 2024 by Iosune · This post may contain affiliate links · 281 Comments

4.4K shares
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White dish with tofu scramble, bread, and tomato slices.

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.

White dish with tofu scramble, bread, and tomato slices.

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

Ingredients needed to make 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

Tofu crumbles in a shallow dish.

Step 1: Break the tofu into small pieces with a fork or your hands.

Tofu scramble in a pan before cooking.

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.

Tofu scramble in a pan after cooking.

Step 3: Cook on medium-high for around 5 minutes, or until the tofu starts to brown.

Toasted bread and tomato slices alongside scrambled tofu on a plate.

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

How long does it last in the fridge?

It lasts about 3-4 days in the fridge in an airtight container. Let it cool completely before storing.

Can I freeze it?

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.

How do I reheat it?

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.

Do I really have to press the tofu?

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.

What kind of tofu is best for tofu scramble?

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.

Scrambled tofu with bread and tomato on a plate.

More vegan breakfast recipes

  • Tempeh Bacon
  • Vegan Breakfast Sausage
  • Vegan Blueberry Muffins
  • Vegan Cinnamon Rolls
  • Vegan Donuts
Tofu scramble, bread, and tomato slices arranged in a white dish.

Tofu Scramble

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.
4.87 from 122 votes
PRINT PIN RATE
Course: Breakfast
Cuisine: American
Diet: Vegan
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 2
Author: Iosune


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
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Instructions 

  • Crumble the tofu into bite-sized pieces using a fork or simply by hand.
    Tofu crumbles in a shallow dish.
  • Heat the oil in a frying pan over medium-high heat. Add the tofu along with all remaining ingredients and stir until well combined.
    Tofu scramble in a pan before cooking.
  • Cook over medium-high heat for about 5 minutes, or until tofu is slightly browned.
    Tofu scramble in a pan after cooking.
  • Taste and add more salt if needed and serve immediately.
    Toasted bread and tomato slices alongside scrambled tofu on a plate.

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.
 
 
 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 286mg | Iron: 3mg
Tried this recipe?Leave a comment below and let me know how it was!

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4.4K shares

Comments

  1. Janice says

    April 30, 2023 at 7:02 pm

    I tried it and it was wonderful.
    It was good to know you can freeze it for later.
    Thank you 😊

    Reply
    • Iosune says

      May 02, 2023 at 8:01 am

      Hi Janice! So glad you enjoyed it 🙂

      Reply
  2. Karol says

    December 15, 2022 at 2:51 pm

    5 stars
    Thanks for this recipe! I absolutely love it. I added sautéed onions and spinach and a bit of onion and garlic powder. It came out great!!!

    Reply
    • Iosune says

      December 16, 2022 at 7:49 am

      Hi Karol! So glad you enjoyed it 🙂

      Reply
  3. LILY U CIRSTOIU says

    July 11, 2022 at 2:39 pm

    i would add a pinch of Black salt, also known as kala namak or Himalayan black salt, This give the recipe a "eggy" taste.

    Reply
    • Iosune Robles says

      July 15, 2022 at 5:42 pm

      Hi! That's a good idea 🙂

      Reply
  4. Sher says

    April 12, 2022 at 12:59 am

    What brand of Tofu do you use?

    Reply
    • Iosune Robles says

      April 22, 2022 at 8:46 am

      Hi Sher! We're from Spain, so I can't help you with that, sorry! Even so, brands are not important for this recipe 🙂

      Reply
  5. Kevin says

    March 26, 2022 at 2:01 pm

    5 stars
    Very very good, and much easier than some of the other similar recipes I saw. Used it in breakfast burritos and you can hardly tell it wasn’t eggs. Looked like eggs and had scrambled egg consistency. I think I’ll definitely try to find Kala Namak to use for the next time I try this. Very good recipe, thank you.

    Reply
    • Iosune Robles says

      March 28, 2022 at 12:53 pm

      Hi Kevin! I'm so glad you liked it 🙂 Thanks for your kind comment!

      Reply
  6. John Schoen McCullough says

    February 23, 2022 at 4:17 pm

    5 stars
    This is delicious! Simple to make as written 🙂

    Reply
    • Iosune Robles says

      February 25, 2022 at 9:46 am

      Hi! I'm so glad you liked it 🙂

      Reply
  7. Eleanor Kenyon says

    February 01, 2022 at 8:10 am

    I found these very dry. How can you make them creamier? Would love to hear your suggestions. This is an excellent blog. Thank you.

    Reply
    • Iosune Robles says

      February 07, 2022 at 12:03 pm

      Hi Eleanor! Have you drained the tofu?

      Reply
    • Fi says

      January 29, 2023 at 12:16 am

      If you use silken rather than hard tofu it comes out soft and creamy

      Reply
      • Iosune says

        January 30, 2023 at 9:01 am

        Hi Fi! Thanks for your comment 🙂

  8. Kim says

    January 16, 2022 at 1:08 pm

    5 stars
    Delicious! Very simple and easy recipe but taste great

    Reply
    • Iosune Robles says

      January 18, 2022 at 10:47 am

      Hi Kim! Thank you so much 🙂

      Reply
  9. Sabrina says

    December 29, 2021 at 3:46 am

    5 stars
    This is so good. I melted some vegan cheese on top, too.

    Reply
    • Iosune Robles says

      January 04, 2022 at 11:13 am

      Hi Sabrina! Sounds so good 🙂

      Reply
  10. Chris Brick says

    November 19, 2021 at 10:39 pm

    5 stars
    I made this and it tasted like real scrambled eggs! It’s delicious and I plan on making it again soon. Thanks!

    Reply
    • Iosune Robles says

      November 23, 2021 at 12:39 pm

      Hi Chris! That's amazing 🙂

      Reply
  11. sarah says

    October 28, 2021 at 3:44 pm

    4 stars
    Hi Iosune, I'm not vegan but I have allergies to eggs and dairy and there are a lot of foods I miss. I have to say there scrambled eggs are delicious.

    Reply
    • Iosune Robles says

      November 05, 2021 at 10:53 am

      Hi Sarah! I'm so glad you liked it 🙂

      Reply
  12. Graham Goater says

    October 20, 2021 at 9:08 pm

    5 stars
    Hi losune, I came across this recipe by chance and thought, "no way". Well, was I pleasantly surprised 🤗. I had my Tofu Scramble with a side of steamed organic broccoli. A really tasty supper. As a vegan, this recipe was a great find. Simple to make and tasty to eat.

    Reply
    • Iosune Robles says

      October 21, 2021 at 1:23 pm

      Hi Graham! I'm so glad you liked it 🙂

      Reply
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White dish with tofu scramble, bread, and tomato slices.
Iosune with a glass of juice.

Hi, I'm Iosune!

I’m the creator of Simple Vegan Blog, sharing quick, flavorful, and easy recipes for everyday life.

I focus on simple ingredients that make cooking enjoyable for everyone.

Want to learn more? Let’s connect!

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