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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Perfect! Taste like the “real” scramble eggs! Pair it with vegan bologna and you’ve got a great brunch!
Thank you for sharing your review! I’m glad you like the scramble!
Unexpectedly tastytasty! Omitted plant milk and salt. Was fabulous with hummus and green hot sauce. Thank you!
My favorite!!! Yum! I enjoy with hot sauce and avocado.
Thank you for sharing your review!
Thanks, this was yummy! Besides onion and garlic, I did add red peppers, tomatoes, small broccoli bits per your suggestion. I used dry white wine to deglaze the pan when bits of tofu began to stick. I added a half tablespoon of apple cider vinegar and a half tablespoon of tamari (GF soy sauce) to the soy milk. For the spices, in addition to those that you recommended, I added Za’atar seasoning and a touch of coriander and paprika. Over top when it was nearly done, I melted some dairy-free cheese. It was very satisfying with toast; even my non-vegetarian husband liked it a lot.
Thank you for sharing your review and comments! I’m glad you enjoyed it! All of your ingredients sound delicious!
This is my go to recipe for tofu scramble. The recipe is delicious as written, but when I sub the regular salt with kala namak (black salt) it’s an incredibly convincing scrambled egg replacement. I prefer this over the ones I’ve tried at vegan restaurants. It’s so fast and easy to make too.
Hi Johanna! I’m thrilled this is your go to recipe! Thank you for sharing your review and comments!
I love this recipe. It’s really tasty, especially if you make a scrambler bowl with some potatoes, salsa, maybe some onions and pepper!
That sounds delicious! I’m glad you love the recipe! Thanks for sharing your review and comments!
Wow! This is good! I ate at a place called Mad Eggs in Ocean City, Maryland that serves something similar to this, and theirs is really good so I figured I’d give this a try. Dang! It’s delicious, certainly didn’t take long to make, and while I can’t say this tastes just like eggs, if you miss eggs and can’t eat them for whatever reason, this will really hit the spot. Nicely done, 5 stars well earned.
I am thrilled that you loved the scramble! I appreciate you taking your time to share your review and comments! Thank you!
Nora this is the BEST tofu scramble! So full of flavor and easy to make. Thank you for another wonderful recipe! You always post the best dishes!
Thank you for your kinds words and wonderful review! I appreciate you, and am glad you are loving my recipes!
I’m transitioning to vegan and have lately been trying to make as many things from scratch as I can. Of all the mind-blowing recipes weve tried recently, This one has been by far the best. I honestly can’t get over how yummy these were! My kids ate then, my wife who hates eggs loved them. They were do easy! This will be a regular meal for us from now on! Thank you so much much this!
I’m thrilled that you and your family love the scramble, and that it will be a regular meal for your family! Thanks for taking your time to leave your great review and comments!
This is so excellent! Thank you for sharing! I added green onion, cilantro and jalapeños at the very end…go to recipe! ❤️
You are welcome! Thank you for taking your time to share your review!
I was wondering how many serving sizes are in this recipe?
The serving size is for 2, but of course this will depend on your appetite.
Nora you Can cook!! All of your recipes I have tried have been
Simple and delicious!! I’m so happy being a vegan and with recipes like yours it’s easy to be vegan!! These were delicious first time I’ve ever had vegan scramble, delicious!!! God bless you and your family and thank you!
Thank you for your kind and heartfelt review and comments! I appreciate them so much! I’m glad you love the scramble!
So yummy! I didn’t have nutritional yeast, so I omitted it. I also added dried oregano and paprika to the spice mix. Woah— it tastes very similar to eggs! I definitely recommend this— not entirely for being that similar to eggs, but for being absolutely delicious. Thank you!
Can this be frozen? I have an egg sensitivity, and I feel very left out of simple, on-the-go breakfast meal prep. I prefer savory over sweet and so many recipes are built around eggs!
It freezes quite well, yes, though the texture will be a little different.
This tofu scramble is so easy and delicious! I added chopped fresh tomatoes at the end. Happy I found this recipe!
I’m glad you found the recipe as well, Lynn! I’m also glad you found it delicious! Thanks for taking time to share your great review!
Wow! New favorite way to prepare tofu. Thanks for the deliciousness!
I love this so much! It’s so delicious and easy! It’s so hard to find quality vegan recipes but this truly blew me away! 5- stars ✨!
Thanks for sharing your great review, Amanda! I’m so glad you love the scramble!
This recipe is fantastic and easy to follow. I added 1/4 tsp Kala Namak salt for a little extra eggy taste and it’s a family favorite for breakfast.
I’m so glad the scramble is a favorite in your family! Thanks for sharing your wonderful review!
Thank you! I was craving an egg sandwich but I don’t eat eggs now. I had always wanted to try tofu scramble eggs and ordered the black salt for egg flavor. Very good! Brioche bun toasted, vegan mayo, tabasco, and chopped tomatoes. Yum.
Thank you for sharing your review!
We LOVE this recipe. My husband loves eggs but is allergic to them. He says he can’t tell the difference.
That’s great to hear, thanks!
Muy fácil de preparar y delicioso.
I found out I have a sensitivity to eggs which I used to eat every morning, so I am so happy I found this recipe as an alternative to scrambled. Recipe is a very easy base to add what you desire. To give a more eggy flavor I added kala namak (an eggy salt found at Indian markets) and also some white pepper. I look forward to having this a few times a week to satisfy my egg cravings.
Thank you for sharing your great review Brittany! I’m glad you love the scramble!
Super easy to make. I add spinach and onions. Delicious. Even my non-vegan roommate likes it
Thank you for sharing your review, Diane! I’m glad you guys enjoyed the scramble!
I make this recipe once a week. So glad I found it! It works as a side or a filler for a burrito or sandwich
I’m so glad you are enjoying the tofu scramble weekly! Thank you for sharing your review!
Hi! I just made this tofu scramble and it turned out perfect! My husband is allergic to eggs and he was so happy with it. We had it with toast and topped it with sliced tomatoes and some black pepper. Absolutely perfect. Thanks for sharing this recipe ❤
Thank you for sharing your review! I’m glad you guys loved the scramble!
Your scramble is a regular in my rotation. It’s dinner tonight. Yum!
And honestly, your website is my number one “go to” for delicious vegan recipes. The best! Thanks Nora!
Your kind comments mean much! Thanks, Marilyn, for using my recipes, and making them part of your meal rotation! Happy cooking!
Recently switched to a plant-based diet, FTA!! This is the first scramble recipe I tried and it will be the last. It’s that good.