Looking for a protein-packed, savory, and satisfying breakfast? This Tofu Scramble is the ultimate vegan alternative to scrambled eggs! With its soft, fluffy texture and rich, eggy flavor, it’s a go-to breakfast option for plant-based eaters. Plus, it’s incredibly quick and easy to make—ready in just 10 minutes!
Tofu is an excellent source of protein, calcium, and iron, making this scramble a healthy way to start your day. You can customize it with your favorite vegetables, herbs, and spices for endless variations.
Whether you’re new to plant-based eating or a long-time vegan, this tofu scramble will quickly become a breakfast staple. Serve it with toast, avocado, or in a breakfast burrito for a delicious and nourishing meal.
Why You Will Love Making This Recipe
1. Super Quick & Easy
This tofu scramble is ready in just 10 minutes, making it perfect for busy mornings.
2. High-Protein & Nutrient-Rich
Tofu is packed with protein, iron, and calcium, making this dish as nutritious as it is delicious.
3. Eggy Flavor Without the Eggs
A combination of nutritional yeast, turmeric, and black salt (Kala Namak) gives this scramble an authentic scrambled egg taste.
4. Fully Customizable
Add veggies, herbs, or spices to make it your own. Try bell peppers, mushrooms, or spinach!
5. Great for Meal Prep
Make a batch ahead of time and reheat for a quick, protein-rich breakfast all week long.
Ingredients
Base Ingredients:
- 1 (14-ounce) block firm or extra-firm tofu, drained and crumbled
- 1 tablespoon olive oil (or water for oil-free)
- 1/2 teaspoon turmeric (for color)
- 1 teaspoon nutritional yeast (adds umami flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black salt (Kala Namak, for eggy flavor)
- 1/4 teaspoon black pepper
- 2 tablespoons non-dairy milk (optional, for creaminess)
Optional Add-ins:
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup sliced mushrooms
- 2 tablespoons chopped chives
Equipment Used
- Large skillet
- Spatula
- Mixing bowl
Directions & Instructions
1. Prepare the Tofu
- Drain the tofu and press out excess moisture using a clean towel or tofu press.
- Crumble the tofu into small, bite-sized pieces resembling scrambled eggs.
2. Cook the Base
- Heat olive oil in a large skillet over medium heat.
- Add the crumbled tofu and cook for 2-3 minutes, stirring occasionally.
3. Season & Simmer
- Sprinkle in turmeric, nutritional yeast, garlic powder, onion powder, black salt, and black pepper.
- Stir well and cook for 3-4 more minutes, allowing flavors to meld.
- Add non-dairy milk for a creamier texture if desired.
4. Customize & Serve
- Stir in optional add-ins like bell peppers, mushrooms, or spinach.
- Cook for an additional 2-3 minutes until veggies are tender.
- Remove from heat and sprinkle with chives or more black salt for extra eggy flavor.
Nutritional Information
Each serving of Tofu Scramble provides:
- Calories: ~180 per serving
- Protein: ~15g
- Fiber: ~3g
- Healthy Fats: From olive oil or added avocado
- Rich in Iron & Calcium: Tofu is a great plant-based source of these essential nutrients.
This dish is naturally gluten-free, dairy-free, and high in protein, making it an excellent breakfast option for any diet!
Prep Time and Cook Time
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Extra Spicy: Add red pepper flakes or hot sauce.
- Cheesy Flavor: Stir in vegan cheese or extra nutritional yeast.
- Southwest Style: Add black beans, avocado, and salsa.
- Mediterranean Twist: Serve with olives, sun-dried tomatoes, and fresh basil.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave.
What’s the best tofu to use?
Firm or extra-firm tofu works best to mimic the texture of scrambled eggs.
Can I freeze tofu scramble?
Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.
Where can I find black salt (Kala Namak)?
You can find it in Indian grocery stores or online—it’s key for the eggy flavor!
Pro Tips By Lyndy
- Press tofu for a better texture—removing excess water helps it absorb more flavor.
- Use black salt sparingly—a little goes a long way for an eggy taste!
- Don’t overcook—keep it soft and fluffy like real scrambled eggs.
- Stir in dairy-free milk for extra creaminess.
- Pair with toast or breakfast potatoes for a complete meal.
Serving Suggestions
- Serve with avocado toast for a balanced meal.
- Pair with breakfast potatoes for extra heartiness.
- Wrap in a tortilla with salsa and beans for a breakfast burrito.
- Enjoy with a side of fruit for a refreshing contrast.
Easy Tofu Scramble : The Best Vegan Scrambled Eggs
Looking for a protein-packed, savory, and satisfying breakfast? This Tofu Scramble is the ultimate vegan alternative to scrambled eggs! With its soft, fluffy texture and rich, eggy flavor, it’s a go-to breakfast option for plant-based eaters. Plus, it’s incredibly quick and easy to make—ready in just 10 minutes!
- Large skillet
- Spatula
- Mixing bowl
Base Ingredients:
- 1 14-ounce block firm or extra-firm tofu, drained and crumbled
- 1 tablespoon olive oil (or water for oil-free)
- 1/2 teaspoon turmeric (for color)
- 1 teaspoon nutritional yeast (adds umami flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black salt (Kala Namak, for eggy flavor)
- 1/4 teaspoon black pepper
- 2 tablespoons non-dairy milk (optional, for creaminess)
Optional Add-ins:
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup sliced mushrooms
- 2 tablespoons chopped chives
- Prepare the Tofu
- Drain the tofu and press out excess moisture using a clean towel or tofu press.
- Crumble the tofu into small, bite-sized pieces resembling scrambled eggs.
- Cook the Base
- Heat olive oil in a large skillet over medium heat.
- Add the crumbled tofu and cook for 2-3 minutes, stirring occasionally.
- Season & Simmer
- Sprinkle in turmeric, nutritional yeast, garlic powder, onion powder, black salt, and black pepper.
- Stir well and cook for 3-4 more minutes, allowing flavors to meld.
- Add non-dairy milk for a creamier texture if desired.
- Customize & Serve
- Stir in optional add-ins like bell peppers, mushrooms, or spinach.
- Cook for an additional 2-3 minutes until veggies are tender.
- Remove from heat and sprinkle with chives or more black salt for extra eggy flavor.
Press tofu for a better texture—removing excess water helps it absorb more flavor.
Use black salt sparingly—a little goes a long way for an eggy taste!
Don’t overcook—keep it soft and fluffy like real scrambled eggs.