Transform tofu into a creamy, high-protein vegan breakfast with this easy tofu scramble recipe—6 ingredients, one pan, 20 minutes, & endlessly versatile!
Jump to:
Why You’ll Love This Recipe
This tofu scramble has been tried and tested over several years and is eggs-actly what you need for a quick, high-protein vegan breakfast! Soft, creamy (not overly dry or mushy like some recipes!), satisfying, and loaded with plant-based goodness, it’s made in just one pan with endless ways to customize it.
Add veggies, beans, or whatever you’ve got lying around for a delicious meal in minutes. No matter what, it totally hits the spot for eggy cravings, though if you aren’t a tofu fan, you might also like my recipes for vegan Just Egg omelette or easy vegan Just Egg quiche.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Is The Best Tofu For Tofu Scrambled Eggs?
Firm or extra-firm tofu is ideal for making vegan tofu scramble and mimicking the crumbly texture of well-cooked scrambled eggs without being mushy.
Recipe Variations
- Kala Namak: My number one optional add-in for tofu eggs is black salt. Just a small pinch adds a sulfuric, eggy flavor to the tofu scramble.
- Other seasonings: Add depth with onion powder, garlic powder, smoked paprika, curry powder, and/or chili powder/cayenne pepper.
- Southwest tofu scramble: Add smoked paprika & cumin with onion, mushrooms, bell pepper, black beans, vegan cheddar cheese, and hot sauce.
- Vegetables: Make a veggie tofu scramble with tomatoes, corn, zucchini, peas, bell pepper, onion, mushrooms, asparagus, broccoli, spinach/kale, etc.
- Vegan sausage/bacon: Homemade/store-bought for more savory protein.
- Vegan cheese: i.e., mozzarella, cheddar, Mexican blend, feta cheese, etc.
- Mixed seeds: To garnish the tofu breakfast scramble for crunch/healthy fats.
How to Make Tofu Scramble
Step 1: First, lightly press the tofu for up to 5 minutes maximum (for a soft, eggy consistency). Also, peel and mince the garlic. Then, heat the oil or vegan butter in a large skillet over medium heat. Once hot, sauté the minced garlic until lightly browned.
Step 2: Crumble the tofu into the pan and add salt and pepper. Cook for 5 minutes, stirring occasionally. Stir in the turmeric, nutritional yeast, and plant-based milk.
Step 3: Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes, stirring occasionally. Taste and adjust the seasonings and serve hot, optionally garnished with finely chopped chives – Enjoy!
Add more vegan milk/cream, a spoonful at a time for a softer, creamier texture.
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!
Recipe FAQs
It’s not ideal because of its chewier/meatier texture, but you can try it.
I only lightly press the tofu (up to 5 minutes) so it’s soft but not overly dry. However, press it for 20-30 minutes for a drier, chunkier texture.
Pro Recipe Tips
- For the most eggy flavor: Add a pinch of kala namak.
- How to crumble: I love chunkier bits for extra bite by breaking it up by hand. Use a fork/potato masher for a finer texture.
- To adjust the consistency: Adjust how much plant milk (or plant-based cream) you add to the vegan scrambled egg for a drier or softer/wetter texture.
- Experiment with add-ins: Refer below for my list above of favorite recipe variations.
Serving Recommendations
- Over toast, a bagel, croissant, biscuit/scone, etc. – optionally with avocado, vegan cream cheese, salsa, and other toppings.
- In an easy vegan breakfast sandwich
- In vegan breakfast burritos, tacos, fajitas, or quesadillas (and pita pockets)
- In a homemade vegan crunchwrap
- Scrambled vegan huevos rancheros or breakfast tater tot nachos
- In a vegan breakfast hash/breakfast bowl
- Alongside easy vegan Just Egg French toast, pancakes, or waffles
- A scrambled twist on eggless benedict
- To add to fried rice
Storage Recommendations
Store: In an airtight container in the fridge for 3-4 days.
Reheat: In a microwave or skillet, with a splash of plant-based milk if preferred (for softer consistency) or oil (for a little crispiness).
Can You Freeze Tofu Scramble?
You can freeze tofu scrambled eggs (for up to 3 months), but the tofu texture changes, losing ‘fluffiness’ - so it comes down to preference (and may be best IN dishes – like a breakfast burrito).
Other Breakfast Recipes to Consider...
If you tried this BEST Tofu Scramble Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments below!
The BEST Tofu Scramble
Equipment
Ingredients
- 3 tablespoons of olive oil or vegan butter
- 3 garlic cloves minced
- 1 (16-ounce) block of firm tofu drained and lightly pressed
- Salt to taste
- Black pepper to taste
- 3 tablespoons of plain unsweetened plant-based milk
- ½ teaspoon of turmeric
- 3 tablespoons nutritional yeast
- Chives thinly slices (for garnish)
Instructions
- Heat the olive oil or vegan butter in a large pan over medium heat. Add the minced garlic and sauté until it begins to brown.
- Crumble the tofu directly into the pan using your hands. Add salt and pepper to taste, then mix well. Cook for about 5 minutes, stirring occasionally.
- Add the plant-based milk, turmeric, and nutritional yeast to the pan. Stir thoroughly to combine all the ingredients evenly.
- Bring the mixture to a boil, then cover the pan with a lid. Lower the heat to low and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve hot and garnish with fresh chives.
Notes
- For the most eggy flavor: Add a pinch of kala namak.
- How to crumble: I love chunkier bits for extra bite by breaking it up by hand. Use a fork/potato masher for a finer texture.
- To adjust the consistency: Adjust how much plant milk (or plant-based cream) you add to the vegan scrambled egg for a drier or softer/wetter texture.
Andrea says
Love this tofu scramble so much!