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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Wow. That was so good. I went plant-based in January and I have not had eggs in almost four months now I guess – I followed your recipe to the letter and it was so amazing. Thank you
Kal
You’re welcome!
What if I don’t have powdered milk?
The recipe doesn’t call for powdered milk. But you can leave out the unsweetened milk if needed.
can i freeze this?
I’ve never tried freezing it, but I do think it would work. Thanks!
Can I use silken tofu instead of firm tofu?
Yes you can. It will have a little bit different texture but it will work.
The funny thing is I hate eggs but I loved this recipe! I subbed the turmeric for ground mustard and it gave it a wonderful flavor.
So glad you liked it!
Thank you for this! I’ve been craving eggs this week, so this was the perfect antidote. I did cook onions with it and then water sautéed some baby spinach to stir in, because I didn’t add the almond milk. Black salt added some eggy flavor. Wonderful!
I’m so glad you liked it!
Ive tried many tofu scramble recipes, and this is the most delicious and easy one. THANK YOU!!
You’re welcome!
Great flavors….i added Himalayan Black Salt for an extra “eggy” flavor, as well as finely chopped onions and bell peppers. Took it up a notch!!
Sounds great!
Really loved this scrambled tofu was missing scrambled eggs and I won’t miss them from now on . Great easy recipe ?
So glad you like it!
I just started eating plant-based this month. Made this today and loved them!! Thank you for sharing it!!!
You’re welcome!
WOW!!! I just had this for breakfast and was absolutely delighted! I’ve been eating vegan style for a couple of months now and really missed eating eggs. This dish tastes so much better than the scrambled eggs I used to make that there’s no comparison. I was blown away and I would go so far as to say that it was the best tofu dish I’ve made to date! THANK YOU! Moving forward I expect I will be having this tofu scramble frequently for breakfast, lunch and dinner!!!
You’re welcome! Thanks so much for the great comment!
Thank you so much for this delicious recipe. This is the BEST recipe I’ve tried. I’ve made it several times and it now is my “go-to” recipe. I love it on avocado toast and my carnivore wife loves it also (very high praise for her).
I’ve been plant based for most of 15 years and cannot believe I have missed out on this until recently.
My only change is I use Himalayan Black Salt in place of the regular salt.
That’s wonderful to hear, Richard! Wow, 15 years plant based, that’s great!
Can this recipe be made without adding any milk?
Yes it can. If it seems too dry at the end of cooking, you can also add just a tiny bit of water. Thanks.
NEw to the tofu game but been a professional chef all my adult life. This recipe was a great jump off for me the only modification I made was letting the tofu pieces marinate fifteen minutes in the plant based milk, nooch, turmeric and black salt … your recipes have really helped transitioning to vegan cooking and eating a lot easier ….
Thank you, that is great to hear! I’m so glad you enjoyed the tofu scramble.
Another AMAZING recipe! I make it without the oil, and I don’t feel like it’s missed in the slightest. This has made its way into our weekly rotation in the form of breakfast burritos. I always know something’s a winner when even my picky eater will gobble it down. Thank you so much!!
You’re so welcome! I’m so glad you like it.
Yum!!! I added some black salt and the onions and garlic as you suggested. I love the way it felt and tasted. I’m a few years away from real eggs, but my guys thought it was very similar to real eggs.
I’m so glad it was delicious!
Amazing for breakfast burrito.
That sounds delicious!
An instant favourite, and a new addtion to my regular meal planning.
I like that the recipe can be changed up with different vegetables.
Easy, simple, fast and delicious!
Thanks so much! I’m so glad you like it.
Thank you thank you thank you! I have had a hard time breaking away from eggs….I’ve tried “Just eggs” and other tofu scrambles….didn’t love it. THIS recipe is awesome and will be a staple in my home! (I added cayenne because we love a little kick, but that’s the only change)
You’re so welcome! I’m glad you loved the recipe!
I made this on Christmas Eve morning for my husband. He didn’t even know it was tofu. I cook with cast iron pans, how can I cook this without oil and not have it stick to the pan?
Wow, I’m so happy to hear it went over well! It’s pretty hard in a cast iron pan to have it NOT stick without oil. It might be possible if you keep adding a little water here and there, and cooking at a lower heat. Or get a non-stick pan for easier oil free cooking. Thanks!
Thank you. I made it. Tasted pretty good. Will add more ingredients next time.
You’re welcome!
Never made this before. Do I drain the tofu before cooking it?
Yes, when you cut the package of tofu open, simply remove the block and get rid of the water. You don’t need to press the tofu or even pat it dry. The excess water will cook off.
Can you make this ahead for the week and refrigerate?
Yes, leftover tofu scramble keeps quite well for 2,3 maybe even 4 days.
Awesome recipe! Simple and tastes like real eggs! 5 stars
Thanks so much! Glad you loved it!
This is the best tofu scramble I’ve ever made or had! I modify it by using 1 Tablespoon of almond milk and 1 Tablespoon of soy sauce and omit the salt. It is so delicious! Sometimes I like to add a teaspoon of cumin. Yummy!
Also I add onion powder and pepper.?
I’m so glad you enjoyed it, thank you!