The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!
I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!
However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.
What kind of tofu is used for tofu scramble?
I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.
How do you make tofu scramble?
Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.
Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.
Pour in the non-dairy milk and stir. Serve immediately!
What vegetables can I add and how should I do it?
I love to serve this basic tofu scramble with sliced avocado, hot sauce and toast. But you can also play around with it and add many different vegetables. Be creative!
Vegetables to add in the beginning: (saute for a few minutes before adding the tofu)
- 1/4 cup diced onion
- a few cloves of garlic, minced
Vegetables to add at the end: (stir in after the milk is added, cook for a few minutes)
- fresh spinach or kale
- thinly sliced red peppers
- small chopped broccoli
- fresh diced or sliced tomatoes
This tofu scramble is super kid-friendly as well. My 3 kids all reject a tofu scramble with real onions and veggies added, but this simple one they absolutely adore. My 3 year old gobbles it up like there’s no tomorrow!
What other breakfast recipes go well with tofu scramble?
- Simple Vegan Pancakes
- The Best Vegan Waffles
- Cinnamon Sugar Vegan Donuts
- Vegan Biscuits and Gravy
- Starbucks Copycat Vegan Scones
How long does tofu scramble last in the fridge?
I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long!
Double the recipe for the whole family or to have breakfast for a couple of days.
The Best Tofu Scramble
Ingredients
- 1 tablespoon olive oil
- (1) 16-ounce block firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon 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. 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.
- 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.
Nutrition
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I have been plant based for about 2 years. My husband joined me after he saw the movie The Game Changers! First time making tofu scramble. So so good! I made a breakfast burrito and my kids liked it too! Have you ever made a big batch of burritos and froze them? I used to do that before giving up the meat. Thank you!
I haven’t made breakfast burritos but they are on my list! I’m sure my preteen athletes would appreciate a freezer full!
This is hands down my favorite tofu eggs recipe. I use it every time I want to have a big weekend breakfast 🙂 The flavors are perfect. Thank you!
You’re so welcome! I’m so glad it’s delicious. 🙂
I’m a very new vegan and I really miss eggs. I thought I would try this in hopes of it being close. It is so much better than close, it was great! This is the first dish I have made with tofu and now I’m not scared of it anymore LOL 🙂
That’s so wonderful to hear! Thanks for the comment! 🙂
Amazing
Can’t wait to make this for my little ones! What measurement is the nutritional serving size based off of?
Hope they enjoy! The nutritional information is based on 2 servings, so 1/2 of the dish. It will likely feed 3-4 kids, or 2 hungry adults. Thank you!
Texture and flavor is perfect thanks!! It made an amazing vegan breakfast burrito that even the flexitarians enjoyed
I love putting the scramble in a burrito! Glad everyone enjoyed. 🙂
I love tofu scrambles but usually my 3-year old won’t touch it with all the veggies mixed in. Today I made this and then added my sautéed veggies separately. I crossed my fingers and served it to her. She said “ I like scrambled eggs.” SCORE!! This was delicious and will be my new go-to. Thanks so much!
I love to hear stories like this. It’s a double win for me when kids like a recipe! 🙂
I am somehow vegan and absolutely love this ? . Had an extra tofu and no idea what to cook for breakfast .. I’ll surely cook this more often ?
I’m so glad you liked it!
Well, Nora, in your own amazing way, you’re batting a thousand! I had to tweak this slightly to just do one teaspoon of garlic salt (I had no powder and decided this could cover the garlic powder and salt requirements all in one). I also started with a quarter cup of chopped red onion, about a tablespoon of garlic paste, and then after adding the tofu, spices and milk, I added around a quarter cup of diced tomatoes and two huge handfuls of fresh spinach. My husband and I, both, agree that this is the best tofu scramble we’ve had in over 10 years. Thank you.
Very good receipe! I didnt have unflavored almond milk so I used 2 tablespoons of vegetable broth and it turned out great! Thank you!
Loved this recipe! I substituted salt for black salt. Delicious! Thanks a bunch!
So glad you enjoyed the tofu scramble, thank you!
This is seriously the best scramble! It actually takes a lot like eggs. I make this all the time now as it’s a staple my son will eat.
Nice work! Super easy, quick, and tastes good! I did add a tablespoon of onion powder & chives when first mashing up tofu. I only had extra firm tofu, so I added almond milk until I got the texture I wanted. Also added 1/8 – 1/4 teaspoon of black salt. Even smelled like scrambled eggs!
Had leftovers of this tofu scramble. It was lunchtime, so I added Hellman’s vegan mayo & Nance’s Hot Mustard. It made a really tasty egg salad, give it a try.
Sounds really great, thanks! I’ll have to try it.
I developed an egg allergy and was missing scrambled eggs very much. This recipe was great and so easy to follow! Thank you for bringing this comfort food back into my life.
I love the turmeric in this scramble! I topped with chopped green onion and it was delicious. The perfect breakfast with a side of avo toast.
I’m so happy you enjoyed the tofu scramble! That sounds wonderful!
This is really good. I didn’t use the oil or non-dairy milk and it turned out really well. I ate this with some oil-free hash browns and salsa, wrapped in a whole grain tortilla . Breakfast burritos with eggs are something I have missed since becoming vegan and this was perfect! Thanks.
I made this for myself after making eggs for my husband and WOW it was delicious! I don’t think I’ll miss eggs much any longer. Thanks so much for the recipe!
Thank you, I’m so happy this recipe will help you not miss eggs!
Tried your recipe this morning & it was delicious!
So simple to make & I added fresh parsley from the garden.
I serve the tofu eggs over millet toast spread with Veganaise!
Thanks so much for sharing this recipe with us!
Thank you for the wholesome recipe! I added some black beans and some soy chorizo. So delicious! Nice enough to enjoy on the weekends and easy enough to make before work on the weekdays. Thank you for sharing!
Black beans and soy chorizo sound like a perfect addition to this tofu scramble, yum! So glad you enjoyed the recipe.
Hey Nora!
What is the non dairy milk for exactly! To make it moist I’m assuming? I can’t wait to try this!!!
Yeah, it kind of brings back some moisture and creaminess that has been cooked off. Enjoy!
Amazing! I’d rather eat these at home than any restaurant eggfu or scrambled tofu I’ve ever tried! Thank you! It’s super great with sauteed onion and mushrooms
After not eating eggs for a year now in my attempt to go vegetarian/vegan, I was missing scrambled eggs so much. I read several recipes and decided to try yours. I made half the recipe and added extra nutritional yeast which I like and I also added black salt (for sulfur flavor). The recipe cooked up quickly and easily. Had this been served to me without my knowing it was a tofu scramble, I’d have sworn it was eggs. I’m so very pleased as this is my first time cooking with tofu, and was worried about how it would turn out. It was wonderful and I’m so happy I can have a tofu scramble that amazingly tastes very similar to eggs. Thanks so very much for putting this recipe out there – I highly recommend it .
I’m so glad it satisfied your desire for scrambled eggs! I know that’s a big one for people. Thank you for sharing, I’m so happy it worked out so well for you.
I’ve made a lot of tofu eggs, both experimenting on my own and trying MANY recipes. These are great and have just enough seasoning. Very toddler friendly!
Thanks, Amelia! Yes, my toddler loves these! Sometimes I add some veggies for myself, and keep some separate for him. 🙂 I’m so glad you liked these.
This would be even better with some Black Himalayan Sulfur Salt – tastes just like deviled eggs.
Such a simple, delicious recipe! Thanks for giving such helpful and clear instructions about when to add the vegetables. That helps a lot!!
So simple to make and really good taste and texture
Will be a regular for me now?