If you miss scrambled eggs, this Tofu Scramble Recipe is for you! An easy vegan breakfast staple made with just 7 ingredients in 10 minutes.
If you’re looking for more breakfast tofu recipes, check out my Fried Vegan Eggs, Vegan Breakfast Burritos, and Tofu Cream Cheese while you’re here.
I used to love eating scrambled eggs as a kid. That is, until I actually learned what eggs were and where they came from… My relationship with eggs was officially tainted forever.
The joy I felt eating scrambled eggs is something I still miss, which is where this Easy Tofu Scramble comes in. It’s a vegan egg recipe that really hits the spot. Slightly creamy and jammy with some seriously delicious eggy flavors, it’s as close to real scrambled eggs as it gets!
And as the best tofu scramble recipe ever, it only takes 10 minutes to cook a batch in one pan. The ingredients are simple and likely already in your kitchen, too! I highly recommend doubling the recipe so you have enough for yourself, the kids, and leftovers for a few days after.
Why this is the best breakfast tofu scramble ever
- A vegan breakfast staple – A protein-packed plate of tofu scramble is always the perfect way to start the day, whether it’s a weekday or weekend morning.
- A nostalgic “eggy” flavor – The secret’s out… Black salt (kala namak) is the secret ingredient that gives the crumbled and seasoned tofu its eggy, sulfur-like flavor. If you’re like me, each bite will have you reminiscing about the plates of scrambled eggs you loved eating as a kid.
- Really quick and easy – 7 ingredients, 10 minutes, and 1 pan. That’s all this easy breakfast recipe takes!
Ingredients needed (with substitutions)
- Olive oil or other oil/vegan butter
- Tofu – Use firm or extra-firm tofu. The amount of water in a brick of soft or medium tofu will take too long to cook off.
- Nutritional yeast – A cheesy and salty seasoning that gives the tofu scramble a delicious umami flavor. Try not to skip it if you can help it!
- Black salt – AKA kala namak. It’s a sulfur-tasting salt that gives vegan egg recipes a similar flavor to real eggs. You can substitute it with regular table salt or sea salt if you don’t have it on hand.
- Turmeric – For a golden “egg yolk” color. Feel free to omit the turmeric if you don’t have any on hand. The nutritional yeast will still give the scramble a yellow-ish color.
- Garlic powder
- Non-dairy milk – Any unsweetened and unflavored non-dairy milk will work! Better yet, stir in a little cashew cream.
How to make tofu scramble
Find the complete recipe with measurements in the recipe card below.
Heat the oil in a skillet over medium heat. Once it’s hot, mash the block of tofu in the pan with a potato masher or fork, or crumble it over the pan with your hands.
Cook the tofu, stirring often, until the excess water has evaporated.
Sprinkle the nutritional yeast, black salt, turmeric, and garlic powder over the tofu. Cook and stir the seasoned tofu for 5 minutes.
Pour the milk into the pan and stir to mix.
Serve the warm tofu scramble on plates with sliced avocado, toast, berries, and your other favorite breakfast items. Enjoy!
Frequently asked questions
I prefer to use firm tofu but extra-firm tofu will work just as well. No need to press the block ahead of time! The water cooks out really quickly.
You should be able to find black salt at specialty grocery stores or buy it online. It comes in handy when you need to replicate classic eggy flavors in vegan egg recipes, like this tofu scramble recipe, my Vegan Egg Salad, or a JUST Egg Omelette.
You can easily turn this basic tofu scramble into a colorful breakfast by playing around with different vegetables! There are so many you can add, like:
Vegetables you can sauté in the pan a few minutes before adding the tofu are 1/4 cup diced onion, minced garlic cloves, or a diced bell pepper.
Vegetables to add after the milk is added are fresh spinach or kale, small broccoli florets, or diced or sliced tomatoes.
Other than vegetables, you can also add crumbled vegan bacon, a sliced Italian vegan sausage, or half a can of drained and rinsed chickpeas or black beans at the end to make the scramble even heartier.
I love to serve this basic tofu scramble with sliced avocado, hot sauce, toast, and fresh fruit. It also goes well with sliced tomatoes, fruit salad, breakfast potatoes, and your other favorite vegan breakfast recipes.
The leftover tofu scramble will keep for up to 3 days in the fridge. Double the recipe and store the extras in individual containers for easy grab-and-reheat meals to enjoy for meal prep!
The Best Tofu Scramble
Ingredients
- 1 tablespoon olive oil
- (1) 14.5-ounce block firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon kala namak (black salt) or more to taste
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 2 tablespoons non-dairy milk, unsweetened and unflavored
Instructions
- Heat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick). Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
- Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu. This is a personal preference but I prefer some golden spots and a longer cook time.
- Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.
Video
Notes
- Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you’ve added the milk to the tofu, and cook for just a few minutes.
- Omit oil if desired to make the tofu scramble oil free.
- You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored. Cashew cream makes it extra creamy and delicious!
This is my go-to tofu scramble recipe! So quick, easy, and tasty!
Grandbabies are a huge fan too!
I want you to know that I have luck with your recipes. If I am looking for a recipe and I see one from Nora Cooks, I’ll go there first. We don’t always agree but I like almost all of them!
Hi Jayne. I’m so glad that you are enjoying my recipes! Thank you for your support! Wishing you lots of happy cooking!
It is worth mentioning that if one wants to preserve most of the egg smell and taste of black salt, one should add it at the very end of cooking when the food is off the heat.
You ought to recommend getting the black salt from an Indian grocery. It’s usually cheaper than a “specialty” store.
This is a delicious and quick(!), healthy breakfast. When I have time, I sauté whatever vegetables I have handy—carrots, zucchini, mushrooms, etc.—before adding the tofu and spices. It’s a great meal for lunch or dinner, too.
Hi Marie. I’m so glad that you are enjoying the scramble with all the delicious vegetables! Thank you for taking time to share your wonderful recipe ideas and terrific review! Happy cooking!
Thank you!!! Easy and flavorful. I will be making this often!
You are welcome! I’m really glad you enjoyed the scramble, Suzanne! I appreciate you sharing your positive feedback! Happy cooking!
I never liked tofu scramble until one day I had some in a cafe in Fremantle, Western Australia, and decided it was actually delicious. In my search for a recipe I found this and it is even better than the restaurant’s! I’ve made it several times, with and without garlic (I use fresh) and it is scrumptious! Even my pescatarian friend really likes it. Best tofu scramble ever!
I’m so glad that you found my tofu scramble, and that you love it! It is so fun and delicious to change it up by adding different vegetables! Thank you for sharing your terrific review and comments! Wishing you lots of happy cooking!
I have been making this dish consistently! It’s so satisfying and craveable. Thank you so much!
This is delicious! How many servings does this recipe make? I am trying to figure out the protein per serving.
There are 2 servings per recipe, but of course you may eat more or less than that. But if you divide the recipe into two portions, you get about 24 grams of protein per serving.
I have had such a difficult time finding a good tofu scramble! This is IT! Delicious and easy to make.
Ty! Lisa
Changing the way I eat and I thought I’d try this tofu scramble. I’m glad I took a picture before I started eating because before I knew it the tofu scramble was gone. I’m using it more as an another option to add to my diet I’m not vegetarian. So I did add an uncured smoked bacon but honestly this tasted just like regular eggs. Even the consistency the texture was the same and I did not have any black salt but really it was just very good without it
Excellent alternative to eggs. Thanks for posting.
This is a solid recipe! I added kale and mushrooms and some poultry seasonings. This was also easier to make than the usual recipe I use for tofu scrambles, so I am happy to have found it!
Hi Jennie. I’m so glad that you are loving the recipe! Thank you for sharing your terrific review and comments! I appreciate you using my recipe! Happy cooking!
This is a wonderful recipe! I have enjoyed it numerous times!
Excellent breakfast idea. Great flavor, very feeling. I didn’t add any oil, but I added 2 tablespoons of half and half at the end. I’m not a vegetarian, just like to eat healthy and alternate my usual boiled eggs breakfast. Thanks for the recipe!
Absolutely delicious and easy! I was really missing scrambled eggs in my plant based and need the protein. Even my meatatarian retired farmer husband thought they tasted good. THANK YOU!
Hello, I will be making this recipe today. I’m excited! I was wondering if I can freeze the leftovers? as it’s just me and I will have a lot left. Thank you!
The texture will be different after freezing – more spongy and not as good. I do meal prep this though and enjoy it for about 3-4 days for breakfasts. It keeps well in the refrigerator for up to 4 days. You can also look for those blocks of tofu that are divided so they’re half as big, and cut the recipe in half if you don’t eat big portions. Freeze it if needed, but it’s not my favorite option.
Just made this after too many days of holiday sweets. 😆 My second time cooking with tofu and it turned out great. I added onion, bell pepper, and spinach, per the notes. Also roasted some diced sweet potato to go along side the scramble in a breakfast bowl, topped with avocado and a sprinkling of vegan shredded cheese. So worth the effort! My husband is enjoying his bowl too. 😋
I’m an omnivore with a vegan husband, and I love eggs, but this tofu scramble is something we both really enjoy. And it couldn’t be easier. One tip to make it taste eggier is to add the kala namak at the very end.
Thanks again, Nora!
Hi Kaila. Thank you for reaching out to share your terrific review and recipe experience! I’m so glad that you and your husband are loving the tofu scramble! Wishing you happy cooking!
So easy and delicious!
An alternative to cooking off the water in the tofu is to freeze the tofu first. After it’s unfrozen, the water squeezes out of it like a sponge, and the consistency is drier and more chewy.