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’m not really vegan but I wanted to try using tofu for once. It was delicious! But to mine I added Parmesan cheese, spinach, cayenne pepper, and butter. It was such a perfect scrambled egg substitute since I don’t really like eggs. Thank you for showing us how to make it! God bless you😁🙌🏽🙌🏽
You are welcome, Shayla! You scramble sounds delicious! Thank you for your fabulous feedback and review!
This is a fantastic and easy recipe! I loved every bit of it and it was incredibly easy to put together! Thank you, this will be on my rotation for tofu recipes👍.
I added a bunch of fresh mizuna greens at the end and it was fabulous! Thank you for this delicious recipe😀.
You are welcome, Janet! I’m thrilled you loved the scramble. Thank YOU for your wonderful review!
Is this really one serving and only 288 cal? One 14oz box of tofu is 405 calories. Help!
Approximately, yes. This recipe as written serves 2 people. The entire recipe would be double that. Does that make sense?
I love this recipe so much. I’ve made it several times within the last few months — so simple and delicious! I usually add a bit of onion powder too simply because I have it on hand. My tofu blocks are generally 14oz but the seasoning as is in the recipe works perfectly. I love that you use garlic powder for this. Makes it a breeze to whip up fast. I’m not a confident cook but I’ve gotten to the point where I think I have this one memorized. Thank you!!
Very nice and simple recipe. I used black salt (and added it at the end after cooking for the eggiest flavor), added some onion powder, extra minced garlic and black pepper. This was also good cooled and added a little cashew mayo (or hellmans vegan mayo if you like), chopped red onion and celery for a egg salad sandwich.
Hi Sherry. I loved reading your recipe additions and ideas! Thanks for sharing your great review and comments! Happy cooking!
Simple and flavourful! My go to from now on. Thank you!
Kia ora Nora
my search for the best tofu scramble recipe came to an end by finding yours. So tasty, and great with and without add ons. Thank you so much!
Arohanui from Aotearoa New Zealand
Hello Sigi, from New Zealand! Welcome to Nora Cooks! I’m thrilled you love the tofu scramble recipe! Thank YOU for sharing your fabulous review and feedback!
This came out absolutely delicious. I chopped up green bell peppers, onions and mushrooms sautéed it in oil before I added the tofu. I omitted the nutritional yeast but used low sodium soy sauce for added flavor and omitted the milk bc I didn’t have it.
Thank you for sharing your recipe experience and wonderful review! I’m thrilled you loved the scramble! Happy cooking!
Thank you for this simple yet delicious recipe! I am about to make it for the second time this week. Greetings from Italy.
I tried tofu scramble at a vegetarian retreat last year and was looking for a recipe that I can make at home. This recipe was the first one that came up as the top recipe in a search and after trying it today I can see why! It was so simple to follow and came out delicious.
Thank you for sharing your wonderful review and feedback, Rissa! I’m thrilled you loved the scramble! Happy cooking to you!
OH MY GOSH this recipe is so good!! I have made it a zilllionnnn times and it never disappoints! thank you Nora 🙂
I was reluctant to try this recipe because I thought maybe it was “too simple.” I was so wrong! It is so delicious, and it has become our go-to scramble recipe. We love it so much that we make several batches of the dry ingredients at one time and put them into little reusable containers. It makes it so very easy to throw together a delicious and healthy breakfast in very little time! Thank you for this!
That’s wonderful! And what a great idea to prep the dry ingredients! I’m thrilled you gave it a try and thank you for your awesome review and feedback!
Nora, you never disappoint! I’m normally not a tofu scramble person, but I was craving something savory for breakfast and decided to give it one last try. I thoroughly enjoyed this so much! I subbed the turmeric for curry powder (not a fan of turmeric) and added onion powder and black pepper. I’m so excited about this and can’t wait for this to be a staple in my life 🙌🏻
I’m so glad you gave it another try 🙂 Thank you for your wonderful review and feedback!
Does this keep well? I love to meal prep breakfast and trying to find a way to break up with hard boiled eggs. Thanks!
It keeps well for about 3 days in the fridge. It also freezes quite well (you can stuff it into these freezer-friendly breakfast sandwiches for meal prep!), though the texture will be a little different when thawed.
First time trying tofu scramble and it was delicious! Only been vegan 2 months, I missed having eggs for breakfast. This is my new favorite. THANKS
Great recipe. I used the silken. Next time firm. I used 1 tablespoon of nutritional yeast. Next time 1/2 tablespoon. I will use leftover in an attempt at fried rice. Thanks for sharing.
Joel
You are welcome, Joel. I appreciate you using my recipes! Thanks for your wonderful feedback!
I love all your recipes. This one is now a keeper, too! I always enjoyed veggies in my scrambles prior to my vegan life. So I sautéed onion, green bell pepper and asparagus before adding the tofu and spices. I can’t wait to make a breakfast burrito with this at work, this week. Thank you again for another keeper.
You are welcome, Kim! I’m so glad the recipe speaks to your palate! You scramble sounds delicious! Thanks for your fabulous review! Happy cooking!
Ohhh im a big veggie for breakfast person so was coming here to see if anyone had done this!
How’d it go?!
This tofu scramble was delicious and simple! Made breakfast burritos with it adding potatoes & veggies and served to all my non-vegan daughters who were home for the holidays. They loved it and didn’t know it was vegan.
Thank you Nora for another amazing recipe!
You are welcome, Lisa! I’m so glad the scramble was loved by all! Thanks for your fabulous review!
This vegan loves this tofu scramble. It is so tasty and easy to make. It keeps me full for hours. Thank you!
You didn’t give the amounts of each ingredient
The amounts and ingredients are listed in full in the recipe card near the bottom of the post. There is a “Jump to Recipe’ button at the top of each post that will take you to the complete, printable recipe.
This recipe was so easy with simple ingredients. It really had the texture of eggs and did not taste at all like tofu. I think the non-dairy milk at the end was the perfect addition. You do such a great job of making recipes that are doable for people who want to eat healthy and vegan but don’t want to spend all day in the kitchen or hunt down ingredients that are hard to find, cost a lot, and used only once! Thanks!!
Thanks, Amy! I’m so glad you enjoyed this recipe, and I appreciate the encouragement. 🙂
Fantastic. I added a little bit of butternut squash, red pepper, shredded carrots, and fresh onion and garlic. For the sides, a few baby potatoes and avocado
This is so easy and sooo yummy! Whenever I look for a recipe, if I see a NoraCooks recipe, that’s the one I’m going to try first because it’s usually the ONLY one I have to try. Thanks for so many delicious recipes!
I eat mostly vegan, but have kept eggs for the morning. I like this recipe more than scrambled eggs! Thanks!
It was my first time trying tofu scramble at home and it turned out great. Thank you for this simple and delicious recipe <3
Fantastic recipe! I love to order a good tofu scramble at a restaurant, but was too intimidated to try it at home. This recipe was so easy and delicious. I added diced tomatoes and spinach. This will be my new go to recipe for a lazy weekend morning.
Hi Dianne. How awesome you loved the recipe and found it easy AND delicious! I’m glad you can now make your own scrumptious scramble at home! Thank you for your awesome review and feedback!