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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What do you garnish the tofu scramble with at the end after its complete? Is that green onions and salt and pepper?
Thank you!!
In the picture, I have garnished the tofu with sliced tomatoes and green onions. You can add salt and pepper as you desire. I hope this helps! Thank you for sharing!
Fantastic and so easy! I have always been a fan of tofu scramble (purchased at the local health food store deli or served at plant-based restaurants but this is the first time I have made it. This recipe was easy and the tofu scramble delicious. I added onions, celery and garlic in the beginning and used ‘nacho spice flavored’ Nutritional Yeast from Frontier Coop (mostly because that is all I had in stock). Great recipe! Thank you!
Thank you for sharing your kind review, Lynne! I’m thrilled you made the scramble, and that you love it – and found it easy! I love easy and delicious!
Loved this recipe! Found out my nine month old has an egg allergy and turned to tofu as a possible substitute; my son gobbled this up mixed with sautéed onions and bell peppers. Will definitely be making this again!
Thanks for sharing your review, Kristine! I’m glad you guys love the recipe, and that is something your son can enjoy! Happy cooking!
So simple, so tasty! Loved this recipe. Il definitely be making it again!
Thank you for sharing your review and comments! I’m glad you love the scramble!
I loved this! First time cooking with tofu this way.
I’m glad you love the scramble! Thank you for sharing your review!
I’ve made this recipe about 20 times now, so I figured I should finally review it! This tofu scramble is absolutely delicious, and in my opinion much tastier than eggs (but to be fair, I’ve always found eggs a bit icky). I love making a batch and having a little each morning with toast and some avocado. I’ve found the recipe does work best with firm tofu (not extra firm, as it’s too dry), but I can speed things up a bit with the firm tofu by squeezing out some of the water before adding it to the pan. The addition of milk at the end is genius, giving everything just the right texture. Overall, one of my favorite vegan recipes ever!
Hi Chloe! I’m thrilled to hear you’re loving the tofu scramble! Thank you for taking your time to share your great review!
Delish!
Thank you for sharing your review!
Hi,
Should I press the tofu Before cooking?
No, you don’t need to.
Oh wow! This is so good. There are so many recipes for tofu scramble but this is the best I’ve found and is also the simplest. So easy to customize- I added some peppers, onions, mushrooms, spinach and topped it with avocado. Thank you for this awesome recipe!
Thanks, Kim, for taking time to share your review! I’m glad that you love the scramble! Your additions sound delicious!
Hi Nora,
Can I use cow’s milk, whole or 2% for this recipe instead of non dairy milk? Please advise. Thanks
I’m sure you could.
Girrrlll. I am shocked at how good this is!?!?!! ( btw I’m eating this as I’m writing) I’m very new to this, my goal for this year was to eat a more plant based diet. Also, it’s my first time trying tofu. I’ve seen this recipe for a few months now and decided to try it out! Now I LOVE eggs and don’t really plan to cut them off completely. But maybe in the future I will because this came out amazing. Obviously it doesn’t full on taste like eggs but it does have the consistency and it’s very yummy with the seasonings and all. I will definitely keep making this. Thanks!!!
Thank you for sharing your fun review! I’m glad you love the scramble!
Do you think this can be made ahead of time and reheated? Like if I made burritos for a week and then reheat them each morning?
Yes, it reheats very well and is perfect for meal prep. Thanks!
You’re a god. Tofu scrambles have finally fulfilled their promise
I’m glad you love the tofu scramble! Thank you for sharing!
This recipe turned out perfect. Thank you Nora 🙂
Thank you for sharing! I’m really glad you loved it!
This is delicious!!! I put the “eggs” in a wrap with black beans, avocado, and salsa. Soooo good!!!
Your wrap sounds delicious, Sara! I’m glad you love the scramble. Thank you for taking your time to share your wonderful review!
This is so incredible. Nora, you never disappoint. I made this with sautéed onions, peppers, spinach + trader joe’s vegan mozzarella. Amazing.
I’m really glad you loved the scramble, Julia! Thank you or sharing your great review!
Simple and amazing!!
Thank you Lindsay!
excellent thank you
Thanks Kathleen!
I love this recipe! I was kinda unsure about scrambled tofu but this recipe changed my mind! I also sauteed some onions, red bell pepper, and mushroom as well as some spinach! This will for sure be a weekly recipe!
I decided to use vegetable broth in place of the non dairy milk. Oh Mylanta! It was awesome!! Took it to another level of savory.
I’m glad you enjoyed the scramble! I’ll have to try that sometime.
What happens if I don’t use yeast?
It’s okay to leave it out, it’s just for flavor.
OMG!!! This tofu scramble recipe is the best I’ve ever tried and eaten. The true taste of eggs is spot on and simple and quick to make..easy peasy as they say. I chopped onions, green bell pepper, and mushrooms to saute and then added the tofu scramble ingredients. I also made refried pinto beans with chopped green chiles and some brown rice. Filled a flour tortilla with everything and added some chopped tomatoes and cilantro…yum!!! Thanks, Nora. I subscribed to your site and am so glad I did a search for a tofu scramble and picked your site recipe.
Hi Dennis. Thank you for using my site for your cooking! I am thrilled that you love the scramble, and I love that you made a burrito! I appreciate you taking time to share your review. Thank you, and happy cooking!
I’m a fledgling vegan, and I miss brunch and this scratched the itch so well. The texture is eggy and I’ve eaten it now with salsa, and ketchup and toast and, this is one of my staples now.
Hi again Dallin! I’m so glad you are finding new recipes you love! Thank you for you review, and let me know how the other recipes go for you! Happy cooking!
This is really delicious. So simply to make, thank you, Nora, for this recipe and excellent instructions. This is one of those recipes that after making it once you’ve already added it to your regular ‘go to’s. Tonight I’m doing vegan fried rice, and I can finally add an ‘egg’ component using this awesome tofu scramble
Hi Katherine. I’m glad you love the tofu scramble! I appreciate your feedback on the instructions as well. Happy cooking, and thank you so much for sharing!
My newly vegan family loved these and insisted they tasted like chicken. Thanks so much for posting this delicious and easy recipe! Breakfast for dinner is saved!
I’m happy your family loved the scramble! Breakfast for dinner is so perfect sometimes! Thanks a lot for taking your time to share, Leah!