Simple Vegan Blog

  • Recipes
  • About
  • Subscribe
  • Start Here
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Start Here
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Start Here
ร—
Home > Recipes > Breakfast

Tofu Scramble

Published: Jul 10, 2022 ยท Modified: Nov 14, 2024 by Iosune Robles ยท This post may contain affiliate links

4.87 from 122 votes
Pin Recipe Jump to Recipe
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.
4.87 from 122 votes

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.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 2
PRINT PIN COMMENT


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
Prevent your screen from going dark

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!
Course: Breakfast
Cuisine: American
Author: Iosune Robles

More Vegan Breakfast Recipes

  • Silken tofu smoothie in a jar with toppings and ingredients arranged around it.
    Silken Tofu Smoothie
  • Bowl of vegan apple crumble served with ice cream and a spoon on the side.
    Vegan Apple Crumble
  • Collage of photos of Vegan Brunch Recipes.
    20 Vegan Brunch Recipes (Sweet & Savory Ideas)
  • Stacked vegan pumpkin muffins with more muffins in the background.
    Vegan Pumpkin Muffins
4.4K shares

Comments

  1. indigo says

    February 18, 2025 at 8:27 pm

    Not bad even without special salt. Good on toast with spicy marinade.

    Reply
  2. Iona says

    February 08, 2025 at 3:58 pm

    This was delicious! I added some sundried tomatoes ๐Ÿ…

    Reply
    • Iosune Robles says

      February 10, 2025 at 12:04 am

      Thank you, Iona! Iโ€™m so glad you enjoyed it. Sundried tomatoes sound like a delicious addition! ๐Ÿ…๐Ÿ˜Š

      Reply
  3. Kate Elliott says

    January 15, 2025 at 6:09 pm

    Hello, for the yellow colour of the "egg", can I use carrots powder instead of curcuma.

    It's this product
    https://inuliflora.ca/poudre-de-carotte/

    thank you

    Reply
    • Iosune Robles says

      February 02, 2025 at 11:59 pm

      Hi Kate! Carrot powder could work as a natural coloring, but it may not give the same vibrant yellow as turmeric. It might also slightly change the flavor. If you try it, Iโ€™d love to hear how it turns out!

      Reply
  4. Elizabeth says

    November 14, 2024 at 9:32 am

    5 stars
    I make tofu scramble often. Good stuff! Thank you for this recipe!

    Reply
    • Iosune says

      November 19, 2024 at 12:03 am

      Hi Elizabeth! Thank you! Iโ€™m so glad you enjoy tofu scrambleโ€”itโ€™s such a versatile and tasty dish. Hope this recipe becomes a favorite for you!

      Reply
  5. Olivia says

    February 23, 2024 at 5:40 am

    5 stars
    Iโ€™m new to tofu and wanted to try a new way to enjoy it and I was so happy with the result!

    To keep it from drying out in the pan, I also added the smallest dash of almond milk.

    I also sautรฉed some spinach and served it with avocado on sourdough with a sprinkle of chilli flakes:)

    Super delicious and canโ€™t wait to try it again!

    Reply
    • Iosune says

      March 11, 2024 at 9:51 pm

      Hi Olivia! Sounds great ๐Ÿ˜‰ So glad you liked it!

      Reply
  6. Carol says

    January 21, 2024 at 8:50 pm

    5 stars
    Being new to cooking tofu, I was going in blind, but was pleasantly surprised! I added chopped spinach, orange bell pepper and fresh garlic. Itโ€™s my new go-to!

    Reply
    • Iosune says

      January 23, 2024 at 10:42 am

      Hi Carol! So glad you liked it ๐Ÿ™‚

      Reply
  7. Linda says

    June 13, 2023 at 1:36 am

    Simply the BEST and easiest scrambled tofu I've ever eaten.

    I added shredded kale, leeks, and orange bell pepper. A splash of veggie broth incorporated the turmeric, black salt, and black pepper really well. Topped it off with a sprinkle of Nutritional Yeast. Delicious.

    Reply
    • Iosune says

      August 29, 2023 at 9:29 am

      Hi Linda! Sounds great ๐Ÿ™‚ So glad you liked it!

      Reply
« Older Comments
4.87 from 122 votes (30 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





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

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

More About Me

Most Popular Recipes

  • Photo of a bowl of general tso's tofu served over some rice
    General Tso's Tofu
  • Photo of some vegan Baileys being poured into a glass
    Vegan Baileys
  • Photo of a bowl of vegan vegetable soup
    Vegan Vegetable Soup
  • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
    Vegan Jambalaya
  • A bowl with vegan tofu ricotta cheese and some bread slices around.
    Vegan Tofu Ricotta Cheese (4 Ingredients)
  • Photo of a plate of sweet and sour tofu
    Sweet and Sour Tofu

Vegan Winter Recipes

  • Vegan potato leek soup served in a bowl with toppings.
    Vegan Potato Leek Soup
  • Vegan potato and corn chowder served in a bowl with parsley on top.
    Vegan Potato and Corn Chowder
  • Vegan chili presentation with fresh green onions, red onion, and vegan cheese.
    The Best Vegan Chili
  • A bowl of vegan mushroom soup garnished with parsley and sautéed mushrooms.
    Creamy Vegan Mushroom Soup

Footer

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

↑ Back to Top • Recipes • About • Contact

© 2025 Simple Vegan Blog. All rights reserved. Privacy Policy • Terms & Conditions • Affiliate Disclosure

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.