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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As a vegan, I cook a lot of tofu lol. But my daughter requests this version all…the…time!! (She also loves your vanilla cake recipe more than any other cakes anywhere – made from scratch, store bought, or bakery made!) Thank you for sharing all your goodness!!
You are welcome! How awesome that your daughter loves these recipes! Thank you for your incredible feedback and review!
Can I use extra-firm tofu in this, or is there a reason for using firm instead? Also, in the video, what is the green that you sprinkled on at the end? I can’t tell if it’s green onions or parsley. This looks delicious and may satisfy my craving for scrambled eggs when we want “breakfast for dinner”.
You can absolutely use extra firm tofu if you want, it works. Those are green onions. Hope you enjoy it!
I’m not even vegan, just had some leftover tofu I wanted to use before it went bad. Pleasantly surprised! Delicious! Loved the flavor and adding this to my recipe book.
Hi Taylor. I’m glad you loved the scramble, and you’ll be adding it to your recipe collection! Thanks for your wonderful feedback!
Easy, delicious, perfect tofu scramble recipe!
Will be using this as my staple recipe going forward. Thanks!
You are welcome, Lola! Thanks for your great feedback and review! I’m thrilled that you loved the scramble!
This was my first time cooking & eating tofu. I loved this recipe! Based on some of the comments, I added less turmeric. I sautéed onions, peppers, & garlic first then added the tofu. I omitted the milk at the end as well. But this recipe was great! Served it with sliced avocado and roasted potatoes. Thanks for sharing this recipe!
Hi Marie. You are welcome! I’m glad you loved the scramble had a great first time experience with tofu! Thank you for taking time to share your terrific feedback and review!
This is amazing!! The only change I made was to use black salt in place of the salt and it was great!
I’m so glad you loved the scramble, Raven. Thanks for your terrific feedback!
I’m somewhat new to being vegan so I don’t have a lot to compare this to, but I thought it was pretty good!
A bit more rubbery (rubbery-ier?) than how I like scrambled eggs. Maybe I’ll try a medium tofu next time? Has anyone had success with that?
And I’ll definitely add a few more spices and maybe a bit less turmeric (there was just a hint of bitterness in mine). But overall definitely something to work with!
Let me start by saying that I generally really dislike tofu. But, I use it for a Mac and cheese recipe and had some left over, so I thought I’d give this recipe a try. It is EXCELLENT!! Really. Wow. You’ve really got to try this one 😋
I make this every week. It’s so delicious! Sometimes I use black salt for a little sulfur like flavor but really it’s great just as is. Thank Nora, you’re amazing for sharing your recipes with us.
Hi Margaritte. You are welcome! Your kind words and terrific feedback certainly make my day! I am thrilled you are loving the scramble! Thank you for your terrific feedback! I appreciate you using my recipes!
Yummy texture! I didn’t love the taste of nutritional yeast in these. I prefer black salt for flavouring eggs.
Hi Dora. I’m glad you like the texture of the scramble! Keep in mind that you can leave the nutritional yeast out if you prefer. Thanks for sharing your feedback!
Can I freeze this?
It freezes quite well, though the texture will be a little different when thawed.
Delish, especially with a vegan sausage for the yummy sage flavor. This turned out great, and was so happy to use locally made tofu (Cinsoy.) Even more excellent mixed with sauteed onion.
I’m so glad you loved the recipe, Karen, and thank you for your wonderful review!
Delicious ~ definitely a keeper thank you 🙂
Thanks for sharing your wonderful feedback! Glad you loved the tofu scramble!
I appreciate this recipe so much. Very simple and delicious!
You feedback means a lot to me! Thank you for sharing! I’m glad you love the scramble!
Newbie vegan, here! This is amazing!! The only modification I made was replacing the salt with black salt at Janet’s recommendation. I officially don’t miss eggs in the morning. Thank you!!
Hi Michele. I am thrilled you loved the tofu scramble! Welcome to my site! I have lots of fun and delicious vegan recipes to eat along your journey! Please reach out with any questions. Happy cooking, and eating!
Hi Nora,
You satiate my craving for eggs.
Eating the tofu scramble right now with some avocado and hot sauce. It’s to die for!!
Followed the recipe to the “T”as the creator always knows best. After all, you’ve put in all the work testing and retesting. Why mess with perfection!!! Thank you so much Nora for sharing.
Thank you so much for the kind words, Shari! I’m so happy you loved this 🙂
Omg it came out so good I followed the whole recipe from point A to B delicious.
Thank you for Sharing
Hi Mimi. You are so welcome! I’m thrilled you love the scramble! Thank you for sharing your great feedback!
Thanks, these are delicious. Just as good as scrambled eggs (if not better). I think I will start eating this on a regular basis. I followed the recipe but also added curry powder to it.
You are welcome! I bet this was amazing with the added curry powder! Thanks for your wonderful feedback and ideas! Wishing you happy cooking!
We make this all the time; it’s so good! We mix in a small amount of violife shredded cheese for a cheesy scrambled egg texture!
Sounds delicious, Cassie! Thanks for sharing your fantastic feedback! So happy you are loving the scramble!
I love this recipe. . . but then again I love all your vegan recipes! I don’t miss eggs at all. I make it once a week and store the leftovers in an airtight container. It lasts for about 3 days for me because I can’t seem to stop eating it. Thank you so very much for offering wonderful recipes, you are truly gifted!
Hi Margaritte. I am so happy that you are loving the tofu scramble! Your kind words mean a lot to me. Thank you for using my recipes and for sharing your wonderful and encouraging feedback!
Oh my goodness! This tofu scramble is 😋😋😋 My husband loved it and he loves eggs. I sauteed chopped onion, zucchini and mushrooms just because I had some. Followed the recipe to a ‘t’. My first tofu scramble was a hit! Shared it with a friend. Now I have to try more of your recipes Nora! 😄
Hello Eunice. I am thrilled that you loved the tofu scramble, and that your husband did as well! Your ingredients sound delicious. It sounds like you are new to my site, so welcome! I hope you enjoy your journey through my recipes! Thank you for your fabulous feedback! Please reach out with any questions. Happy cooking!
I despise scrambled eggs but I really like tofu scramble and I like this
Hi Sasha. It’s great that you love the scramble! Thanks for your great feedback!
Delicious.
Thank you! So glad you love the scramble!
I am not sure if it has been mentioned, but adding black salt instead of regular salt increases the flavor and “egginess” taste
Hi Nora, This recipe is an example of one of the things that I love about your recipes – simple and quick and delicious. (for those of us who are very busy)…you let us know how to make additions, which is awesome as well…
Any ideas why mine turned out tasting bitter?
Too much Tumeric will add an unwanted bitterness.
This came out wonderfully!