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!
Nutrition
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It is truly the “Best Tofu Scrabble”recipe. My daughter who is 10yrs old really loves this recipe, I just add a little more veggies. Very great alternative to eggs.
Hi Pat! It’s great that you guys love the recipe! I’m glad! Thank you for sharing!
This was a tasty, relatively quick breakfast. I followed the recommendation to add fresh spinach. My toddlers scarfed it down and asked for more. My 4-year-old said “thank you for making this really nice dinner, Mama. How did you make it?” ?? and asked me to make it again.
Hi Laura. Thank you for sharing your sweet story! I love it! I’m glad you and your sweet children love the scramble! I appreciate you taking your time to share!
This has become my go to tofu scramble recipe. I add sliced cherry tomatoes and spinach. Caramelized onions are also awesome in it. My husband ( the vegan who dabbles in meat ?) Loved them.
Hi Lori. Your tofu sounds delicious! I appreciate you taking your time to share! Thank you!
I made this and substituted oil for Vegetable Stock and the plant milk i used was unflavored flax milk. It was so easy and delicious!
Hi Mandy. I’m glad you enjoyed it! Thank you!
Hi Nora,
Thanks for sharing a nice scramble tofu recipe. My daughter is allergic to eggs so I’m really looking forward to trying this out. Im actually out of nondairy milk unsweetened at home. Can I use regular cows milk? Whole milk or 2%? I figured I’d ask coz things otherwise curdle sometimes when they are not meant to go together. Please let me know. Thanks
Probably but you could also just leave it out, it’s not necessary. Hope you enjoy!
Stop it! This was amazing. 😀
I commented without viewing the comment before. Erika gets it ! Same smiley face haha
Hi Jules. Thanks!
I made this one. I topped it with capers and sriracha. Tasty
Thank you, Cheryl!
These are really good! Very easy to make and a quick and healthy breakfast recipe. Thanks a lot! 😀
Hi Erika. I’m glad you like the scramble! Thank you for sharing!
Excellent! I loved the tumeric . Will use this basic recipe and add different spices for breakfast burritos. I am looking for easy ways to increase protien and this is perfect. Thank you Nora. LOVE your site and recipes!
Hi Laurie. Tumeric is just beautiful! I’m so glad the scramble turned out good for you. Thank you for using my recipes, and for sharing!
This was so good! I usually don’t like tofu and had sworn it off for the entire time I’ve been vegan, which is at least 5 years. But I tried this today and it was so delicious and obviously nutritious. I just might be turning over a new leaf with tofu.
Hi Rhea. I’m glad you enjoyed it! Thank you!
I have to say you are THE BEST VEGAN BAKER/COOK/CHEF!!!
Every single recipe that I’ve tried from your blog ALWAYS taste SOOOOO GOOD!!! Without fail! I always know that the recipe is going to come out tasting delicious.
Thank you so much Nora for creating such delicious and easy vegan recipes!
Debbie
Hi Debbie. Thank you for your wonderful words! I’m so glad you love my recipes! Thank you for using them!
Best breakfast ever! Most tofu recipes require time consuming draining with heavy weights which always puts me off using it. Love that this was so easy and tasty. Will be my go to now. Thank you.
Hi Tracey. I’m glad you love the scramble, and that you found it easy! Thank you for sharing your comments!
Sooo tasty and filling! Will make again. My partner loved it too.
Hi Vanessa. Thank you for your wonderful comments! I’m glad you both enjoyed the scramble!
So good!! Can this work with soft tofu also?
It should work fine, yes, for a slightly different texture. Thank you!
Eating it now. It really is the best one I’ve had!
Hi Lori. I’m glad you enjoyed the scramble! Thank you!
This was amazing.
My husband who rarely eats breakfast and misses eggs since going vegan had two servings.
His exact words “this is going in the vault”.
Thanks so much!!!
Hi Rachel. This is so great! Thank you for sharing! I’m glad you guys love the recipe!
About to try this recipe, do you think i should add kala namak? or is it not necessary ? xx
If you like the flavor, then sure add a bit. I am not a huge fan usually so I don’t add it, and it’s perfectly tasty without.
This turned out Awesome! I adjusted the recipe by sautéing some minced red peppers, onion, and some minced ginger root. Then added the tofu and made as directed. Perfect!!!!!
Hi Kris. Your additions sound delicious! Thank you for sharing!
So very good ! Have it all the time . Thank u for sharing . Love all your recipes
Hi Carla. I’m glad you like the scramble! Thank you for using my recipes, and for taking the time to share!
Delicious! I put a pan of tater tots in the oven and then thought to look for a quick scramble recipe. Was done at the same time as the potatoes. Perfection!! HNY!
Hi Sandra. Sounds like a wonderful combo! Thank you!
I’m hooked! This is sooo delicious, I’ve been making it most days of the week! I omit the milk and double the tumeric and garlic powder and it is just perfect for my taste!
Hi Kim. I’m glad you are enjoying it! Thank you!
Very good. I used silk oat milk, which is slightly sweetened, but neutral. I had slightly less nutritional yeast (like a fraction of a tsp) because I ran out, but I don’t think it affected the overall taste. I also added some chao original vegan cheese and Field Roast Italian vegan sausage. I ate it with some avocado. It was so good I had a hard time putting away the leftovers without eating it all. Hard to say whether it would’ve still been as addictive if I had eaten it plain, but I’m giving it 5 stars because I feel like it deserves it. My mom who eats eggs regularly loved it, too.
Hi Hannah. Your additions sound delicious! Thank you!
My favorite thing to make for breakfast for sure
Thanks Allison!
This was so easy to make and really good!!! Thank you for the recipe!
Hi Debbie. Thank you for making my tofu scramble recipe. I’m glad you enjoyed it!
Thank you so much for your recipes I truly appreciate them, they are simple and easy to follow.
Hi Chantal. Thank you for using my recipes. I’m glad you are enjoying them. Thank you for reaching out.
DELICIOUS
Thank you, Naomi!