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
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Just made this for breakfast and it is amazing! Added some fresh spinach and red onions, I’ve never been successful with tofu until today
I’m so glad you have now had a positive tofu cooking experience! Thank you for sharing your review and wonderful feedback. I’m glad that you love the scramble! Wishing you happy cooking!
Thank you I tried and it’s amazing! Good bye to eggs forever!
Easy and delicious! I topped it off with plant-based parmesan cheese…yummy!
Thanks
Hi Deb. I’m so glad that you loved the scramble! Thank you for sharing your review and feedback!
Perfect as is without even adding anything extra. I used freshly grated turmeric. So fast and easy, thanks!
I’ve been a lil scared to try this, but I finally did. I really like it. i used black salt. I will try with veggies next time, but I wanted to try it on it’s own. My 14 yo very hesitantly tried a tiny bite, loved it, and took a big scoop! Love your recipes!
Thank you so much for using my recipes, and I’m glad you are enjoying them (as well as your 14 yo)! I appreciate you taking your time to share your wonderful review and feedback!
I thought the nooch in this was really overpowering, and I couldn’t get more than a few bites into this. 🙁 most of it went into the trash. Everyone seems to like this but I just wanted to add my view.
Hey Nora what can I replace milk with?
You can leave it out if you need to!
Super good! I made this once with silken firm tofu and once with regular firm tofu and if I could just combine the two tofus, that probs would make the best texture. Lol. Love it though! Great spice ratio and cooking instructions
I’m thrilled you are loving the scramble! Thank you for sharing your feedback and review! Happy cooking!
Every single recipe I’ve tried from this blog has been amazing, and this one was no different.
My non-vegan taste-testers loved it too!
Thanks, Kat, for your wonderful feedback! I’m glad you are loving my recipes! Happy cooking!
This was my first tofu scramble and I have to say it was very good. I would totally make this again.
I love your recipes. I just made this and it was great by itself. I added Trader Joe’s soy chorizo. As others have commented, it will go well with veggies or greens. I like the leftovers that I can warm up. Thank you so much, Nora!
You are welcome! I’m so glad you are loving the scramble! I love all the different mix-ins that go well with this recipe! Thank you for sharing your wonderful feedback!
Really good (and easy). Husband loved. I sauteed some onions and plant sausage in the pan then pushed to side and cooked the tofu later incorporating.
TY!
You are welcome! I’m glad you love the scramble! Thank you for sharing your wonderful feedback!
Delicious! I served with a potato hash and peppers and it was a hit, thank you!
You are welcome! Thank you for sharing your great review!
Love this quick and easy recipe! Mashing the tofu in the pan is genius and such a time saver. This has definitely become a staple breakfast in our house.
Thanks for your wonderful feedback and review! I’m so glad you love the tips and the recipe! Happy cooking!
Can I just say lovely recipe but , depending on the consistency you like your scrambled tofu . I much rather like to use silken instead of firm , although I recommend breaking into small chunks and placing on some kitchen roll.
Thanks for the recipe.
I used to love my scrambled eggs soft and creamy. It’s there any way to get that creaminess with tofu? I
I added veggie broth and cooked it a little before I added nut milk and cooked it more. I also added vegan butter and it helped with creaminess.
Terrific! I only added half the salt and thought it was enough. But that’s up to you. Very yummy otherwise.
Hi Nora – Have just made this for the first time and it was excellent! What I did add that wasn’t in the recipe was kala namak (also called Himalayan Black Salt) you can easily get in in international shops. It’s got a really high level of sulfur and just a tiny bit gives the tofu a really ‘eggy’ taste/smell.
I don’t know if I’ve left a review before but I feel I should because I make this all the time. I owe you a big thanks! This is my favorite way to cook tofu and it sparked my love of nutritional yeast. I add a little bit of paprika and onion powder and I always cook it with mushrooms (10/10 would recommend!) and add sprouts on top when I have them. I love reading these comments and seeing how everyone puts their own spin on it– feeling very inspired!
I’m two months in to the vegan lifestyle and this was delicious! We get a bad craving for eggs and this hits the spot. I add potatoes to the scramble. It’s now a weekend staple in my household. Yum!
Hi Christine. I’m so glad you love the tofu scramble, and it’s part of your weekly meal rotation! Thank you for taking time to share your wonderful review and comments!
Made this an hour ago! I always loved tofu scramble but this one really is the best!
I absolutely LOVE this recipe and make this every week! My 4 year old grandson is highly allergic to eggs, so I am going to make it for him as your son loves it 🙂
I am so glad you love the recipe! I hope your grandson will love it as well! Thank you for sharing your fantastic review and comments! Happy cooking!
I have been a vegetarian for almost 3 years now. One thing I really missed was scrambled eggs. I’ve tried different store bought vegan eggs and it’s just not the same at all, and they just don’t taste very good. This is the closest recipe I have found and they taste amazing! Love this recipe so much! It is really delicious! Thank you so much for this recipe!
Hi Kim. You are welcome! I am really glad you love the recipe! Thank you for taking time to share your fantastic review and comments!
My daughter and I recently found out we have a sensitivity to eggs (I’m not surprised but just dealt with it forever) so we’re trying to avoid them where possible. I have avoided tofu for most of my life so am just learning how to cook it and found this recipe after having scrambled tofu at a restaurant. These are EXCELLENT.
I used margarine instead of olive oil but will try that the next time. The nutritional yeast adds a cheese flavor and the turmeric and garlic add an undertone that helps this really taste like eggs! I wondered about the milk but it gave it that creaminess right at the end. The only downside is that apparently my daughter never really liked the taste of scrambled eggs – which I didn’t know – so we’ll use them in a breakfast burrito with beans for her so the flavors blend. This is going to be a big plus for me since the protein is high, the calories low and I won’t feel deprived of a favorite breakfast food. I’m now wondering if I can somehow form it into a patty to use on a breakfast muffin. Thank you!
Hi Sue! I’m so glad that the scramble fits the ticket for you and your daughter! I’m sure the scramble will make wonderful burritos! Thank you for taking time to share your wonderful review and comments! Happy cooking!
Made this dish this morning – OMG, soooo good!!!! Served with a slice of rye toast and a bowl of grapefruit – the perfect power breakfast!!! Thanks for sharing!
Your breakfast sounds delicious! Thank you for taking time to share your wonderful review and comments!