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.
Selma Hamza says
My 3 1/2 year old said “mm, I like these eggs!” And we enjoyed them too. So simple and so tasty!
Iosune Robles says
Hi Selma! I'm so glad you enjoyed our tofu scramble 🙂
Donna says
It is really good - like scrambled eggs. Thanks 🙂
Iosune Robles says
Hi Donna! So glad you liked it 🙂
Sydney K Moss says
Is there any way to substitute soft tofu or is firm the only way to get a good texture?
Iosune Robles says
Hi! I prefer to use firm tofu for the tofu scramble 🙂
Clive says
Hi Iosune
Just made this, unbelievable. I've been vegan a long time and maybe my memory's playing tricks, but this is exactly like the 'real' thing, only better! Regular breakfast from now on, muchas gracias.
Iosune Robles says
Hi Clive! I'm so glad you liked it 🙂
Erika Verheul says
I'm actually shocked at how closely this recipe resembles and tastes like scrambled eggs... especially with only 3 ingredients (I did not use pepper). Came out good and was very quick to make. I used extra firm tofu and the texture was just right.
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Thanks for your kind comment!
Aaron says
The recipe wanted vegetables, so I added a carrot, a stalk of celery, and half of an orange bell pepper. I would have included a green onion, but I didn’t have any at home.
Iosune Robles says
Sounds so good Aaron 🙂
linda says
I'm not a vegan and this is my first tofu scramble and I thought it was delicious! My only changes I made were that I used 1/4 teaspoon of pepper. I used regular table salt because I did't have the one you suggested. I also added fresh garlic. It's a great alternative to eggs.Thanks for sharing your recipe!
Iosune Robles says
Hi Linda! I'm so glad you liked it 🙂 Have a nice day!
Natalie says
Very tasty. First I’m time I have tried this. Served with beans, mushrooms and hash browns was a great sub for a full English.
Iosune Robles says
Thanks Natalie! Sounds so good 🙂
Doreen says
Just as tasty as real egg version... lovely 😋
Iosune Robles says
That's it! So glad you liked it 🙂
Cat says
I used a bit of onion and paprika, absolutely delicious, great recipe thanks
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Edie Gardner says
This was really delicious and super easy!
Iosune Robles says
Hi! You're completely right 🙂 Love this recipe!
michael says
I usually sauté some onion and red pepper - sweet or spicy - then top with chopped scallions.
Iosune Robles says
Love that combination 🙂