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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Very good recipe. The colour and texture is spot on and the taste is pleasant, if different to actual scrambled egg. I used Engevita (Cheesy, nutty strain) in stead of the yeast nutrient as that was what was available in the UK. I mixed some fresh parsley and spring onion to serve. I served this for a charity brunch and also to my vegetarian daughter who does not like egg and it went down really well. Thanks for posting!
This was the best tofu scramble I’ve ever had. Thank you!
You are welcome! I’m so glad you loved it! Thank you for sharing your great review!
Loved this! Added capers and sun-dried tomatoes – and went a little lighter on the nut yeast – and it was my best batch yet 🙂
It sounds delicious, Sarah! Thank you for sharing your great review! I’m thrilled you love the tofu scramble!
Of my 30 or so tofu scramble recipes, this one has become my favorite. It’s the easiest, and by far the most egg-like. I don’t usually keep milk in the house, so I substitute water, and it’s perfect. And no worries about how long it lasts in the fridge–I usually eat the whole thing!
Thanks for a brilliant recipe.
I’m so glad you are loving the scramble! I’m thrilled that this one if your favorite! Thank you for sharing your wonderful review and comments!
Love this recipe!!! It’s super easy to make it oil free. Just leave out the oil- there’s enough liquid from the tofu. I use soymilk and that adds a lot of creaminess that is just perfect!!! Thank you Nora! I’ve been making this scramble over and over for years now because it is truly the best! ?
Hi Jen! I am so glad this has been a tried and true recipe for you over the years! Thank you for taking time to share your wonderful review and comments!
I just gave up eggs and this is a darn close replica if scrambled eggs. Thank you!! I followed your recipe exactly. ?
Excited to make this, but wanted to ask first if the tumeric adds to the flavor or if it’s just for color?
It’s really just for color. Enjoy!
Love it!
Thank you for sharing your wonderful review! I’m glad you loved the scramble!
When I make it I use red bell pepper, mushrooms and onions. Personal preference, but it adds a lot of flavor.
I have also found it freezes well.
Thank you for sharing your comments! I’m glad you are enjoying the tofu scramble!
Just made this for the first time. I usually really dislike tofu but I’m trying to find ways to incorporate it into my diet as I work towards eating a more vegan diet. This was delicious! I added red peppers, broccoli, tomatoes and sweet potatoes. So delicious and will be making again!
I’m thrilled you loved the tofu scramble! Thank you for taking time to share your wonderful review and comments!
I’ve made a lot of tofu scrambled over the years and this is the one I keep coming back to. Hands down my fav. Thanks for sharing! ❤️❤️
Hi Erica! I’m thrilled my tofu scramble is your favorite! Thank you for taking to share your wonderful review and comments!
I’ve made this so many times. It’s SO good! I add about three stalks (?) or leaves (?) of kale and a small 4 oz container of organic mushrooms like shiitake. Yum!!! It makes a big batch and it reheats really well so I get breakfast for a couple of days. So awesome! Thank you for this super easy recipe Nora!
PS Even the non-vegans in the house love it and they don’t usually eat tofu!
Hi Janis. That’s great you are ALL enjoying the scramble! I’m so glad everyone likes it! Thank you for taking time to share your wonderful review and comments!
Another hit right outta the park!! I put this in a tortilla with smashed avocado, lemon juice and salt to taste. Also, potatoes, onion, garlic, salt and pepper to taste cooked in coconut oil. And then a simple homemade salsa. So, so good!!! Thank you!!
Your scramble sounds very delicious! I’m so glad that you love the tofu scramble! Thank you so much for sharing your wonderful review and comments!
I’ve been occasionally unhappily eating tofu scrambles for about 4 years. I’ve never loved the cumin that so many people include in their recipes. This is the perfect blank canvas, yet still incredibly flavorful. I love how creamy and moist these stay. I had a serving in a whole wheat tortilla with guacamole. It was so much it was spilling out! Filling, healthy and delicious. I’ll never need to try another tofu scramble recipe – I’ve truly found the best.
Hi Mary! I’m thrilled that you love the tofu scramble, and that this will be your go to scramble! Thanks so much for taking time to share your great review and comments!
Is there anything that can be used to substitute for nutritional yeast?
Not really, but you can just leave it out if you want.
Absolutely delicious and so easy! Defs joining the reg rotation.
I’m a new vegan and this was delicious and I love eggs this was definite treat.
I’m so glad you loved the scramble! Thanks so much for sharing your wonderful review and comments! I hope you’ll try some of my other recipes! Let me know how they go for you or if you have questions. Happy cooking!
This is the best and most flavorful tofu scramble I’ve ever had (I’ve been vegan for 4.5 years and have made/tried many). It’s so cheesy and almost eggy?? Highly highly recommend!!!
Thanks for sharing your great review and comments! I’m so glad you loved the scramble!
Amazing!!! This will probably be a favorite breakfast for a while. Just recently went vegan and I’m feeling so much better already. Thank you ?
Isn’t this just a fun and delicious breakfast!? I’m glad you loved it! Thanks so much for taking your time to share your review and comments. I have lots of tips and ideas on my website to help you on your new journey! I hope you’ll check them out! Let me know if you have questions, and I look forward to hearing how my recipes go for you! Happy cooking!
Do you need to add nutritional yeast. I am not a cheese fan
Nope, just leave it out.
I’m surprised to find no black salt ( which I never have!) Or toasted sesame oil! I’m going to try this and may end up adding the seasme oil for more flavor!
I don’t personally love black salt, but you can totally use a little if you want more of an eggy flavor. Feel free to add sesame oil or anything else you like. 🙂
Ok I made this and WOW this method makes way better tofu than what I normally do. So delish! I did add toasted sesame at the very end.
Thank you! Game changer!
Thank you so much for this lovely recipe. It was very easy to make and absolutely delicious. I have been missing scrambled eggs since eating a healthier vegan diet. Thanks so much!
I”m glad you enjoyed the scramble, Jane! Thanks so much for sharing your comments!
Hi Nora. I’ve made tons of your recipes and they are all divine. Last night I made your tofu scramble, and omg, it was so good. Having made hundreds of tofu scrambles, who would have thunk such a simple recipe could be so perfect! Thank you!
I used real onion and garlic instead of powder. My husband loved it snd he’s not a tofu lover! The nutritional yeast makes it.
Thank for sharing your review, Donna! Glad you guys love the scramble!
I made this today and it was delicious! One question though: how many servings does the 16 oz of tofu make?
That depends on how hungry you are. 🙂 If we are pretty hungry, 1 block will serve my husband and I along with a piece of toast and fruit. The nutritional information is calculated for two servings. Hope that helps!