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.Â
- 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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Made this oil-free and started mushrooms and green onions in the pan first, then the tofu. Mushrooms give off enough moisture to enable me to “steam fry”.
I had a bit of silken and extra firm on hand, not firm tofu, so I used a mix of the two and it worked fine.
When I ate eggs I preferred them a bit on the dry side so I left the almond milk out. There was enough moisture between the silken tofu and the various veggies I added that it wasn’t missed. In addition to mushrooms and green onions I used diced red bell pepper and chopped spinach.
I also added some seasonings like what I would have put into scrambled eggs. If this seems bland, think of the nutritional yeast etc. primarily as getting the tofu to the baseline of plain eggs, then taste and adjust. I’d rather have a recipe like this that doesn’t overpower me with spices and adjust up than have it be too strong and realize that too late.
Hi Barb. Thanks for sharing your ideas and feedback on how you adapted the tofu scramble recipe! It is a wonderfully versatile recipe! I’m glad you loved it! Wishing you happy cooking!
Absolutely delicious!!
I used firm silken tofu and didn’t need to add the non-dairy milk. I did everything else as per the menu and it worked out perfectly.
I will definitely be making this again and have already sent the recipe to friends and family 🙂
Thank you for sharing your wonderful feedback, as well as my recipe with friends and family! I’m glad you loved the scramble! Wishing you happy cooking!
Any idea how it freezes?
It freezes quite well, though the texture will be a little different.
Delicious! My 11 month old loved it as well!
That’s so great to hear, Melissa!
I am thrilled at finding this wonderful recipe. It’s the best scrambled tofu I have ever made and it will definitely be the only one I’ll make from now on. I sautéed the diced onions and minced garlic first before smashing the tofu in the pan and adding the rest of the ingredients. I added cherry tomatoes and baby spinach at the end of cooking. I love sriracha but find it a bit hot so I mixed half with half vegan Mayo and swirled it over the top of the scramble. It tasted just heavenly. Thank you!
Hi Patricia, thank you for sharing your fantastic review and comments! I’m so glad you loved the tofu scramble!
We loved this recipe! Â Best tofu scramble recipe I have tried so far. Â Look forward to eating again with different renditions of vegetables for different tastes! Â
Hi Aylia. I definitely love the flexibility of ingredients in this recipe as well! I’m so glad you loved the scramble! Thank you for your wonderful feedback and review!
It is the first time I have tried scrambled tofu. What a surprise! A lovely recipe. Well done Nora?
Thank you so much! What a great thing to hear about my tofu scramble recipe! Thank you for sharing! I’m glad you loved it!
So good! I added onions and red peppers – my husband and I both loved it! We’ve been looking for egg alternatives – so happy we found this and can’t wait to make it again.
Hi Faith. I’m so thrilled you guys loved the scramble! Thank you for your wonderful feedback! Wishing you happy cooking!
So good! This was the first scramble recipe that worked out really well for me. Followed directions to a T and it was very tasty and provided my family with a delicious high protein breakfast option that we’ve been missing out on!
It’s so good to hear the scramble turned out delicious for you and your family, Kelly! Thank you for sharing your feedback and review!
Listen, this is the best tofu scramble, and it’s fast and simple! The taste and texture very closely mimics scrambled eggs except this is far better. Thank you for sharing this!
You are welcome, Natasha! I’m so glad you loved the scramble! Thank you for sharing your wonderful feedback!
I was excited to try this but found it lacking texture and taste. I tried with onions and garlic before adding the tofu (extra firm)
I’m known for hating tofu scrambles, but your description convinced me to try this recipe and it was 100% worth it. You’ve made me a tofu scramble fan!!!
Hi Allison. Thank you for your positive feedback! I’m so glad you loved the scramble!
I added a teaspoon of tapioca starch tot he milk and it makes the consistency cheesy, Â also black salt gives it an eggy flavor.
Very yummy. Thanks for the recipie.
You are very welcome! Thank you for sharing your review!
where do you find the nutritional yeast in the grocery store?
You should be able to find some in the bulk section or bagged in the health foods section.
New favorite way to make scramble! So good! I replaced the salt with kala namak (the eggy/sulfur tasty salt) and reduced it a bit.
Thanks for this recipe!Â
Hi Kacey. I’m so glad that you loved the scramble! The kala namak addition sounds delicious! Thank you for sharing your fantastic feedback!
yes a very well put together recipe for tofu Tofu for people who had breast cancer should eat tofu about twice a week the phyto estrogen in mong beans and tofu is a concern ,Asian people eat it every day ,healthy,, thank you for being a vegan ,lily
My first attempt at a tofu scramble. So easy and so good! Thank you ♡
Made this tonight. Added cherry tomatoes and broccoli. Delicious!
I’m surprised you do not have recipes using frozen/then thawed tofu. Besides your scrambled breakfast tofu, frozen best thing I discovered about cooking with tofu.
I’m wondering what the addition of nutritional yeast is for. Is it just for taste? I don’t want added yeast in diet. Thank you. (I see the addition of yeast a lot) just wondering.
You can leave the nutritional yeast out if you prefer. It helps provide a cheesy flavor.
Excellent. Just what I wanted to find just at right time. Great after taste also. Thank you.
My go to scrambled egg recipe.
So glad you love it, Abigail!
Love this. I replace the regular salt with black salt. Black salt has an egg flavor. Very tasty.Â
This is a delicious classic tofu scramble that can be enjoyed as is or serve as a base for more complex flavors. I could eat it every day. This is an easy go to vegan staple.
Thank you for your wonderful feedback, MJ!
Great recipe, thank you. I love tofu since being veggie and now vegan but this is the first time trying tofu scramble – for some reason I thought it would take a lot more effort!
Really easy and delicious recipe, defo one to keep! I made it into a breakfast burrito by first cooking some red onion, green pepper and mushrooms in the pan, took them out to make the tofu and added back in at the end. Served in a wrap with vegan cheese and sriracha, so good!Â
Your breakfast sounds delicious! I am glad you found the scramble easy and delicious! Thank you for sharing your wonderful review and feedback! Happy cooking!
My first attempt at Tofu Scramble and it was so good. Thank you for sharing your lovely recipe. Will definitely make again.
So happy you liked the tofu scramble! Thanks for sharing your review 🙂