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
*This post contains affiliate links.
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!