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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This morning, I made this for my toddler who has egg allergies. Surprisingly enough was a huge success for her. Consistency was surreal and could actually believe it was eggs. Will be definitely making this more often.
Absolutely delicious !!! New breakfast scramble favorite. Thank you
Just wondering if this can be stored as a leftover (in fridge or freezer?) using for my baby (salt omitted) due to egg allergy – and she definitely won’t be able to eat all in one sitting haha.
My kiddo loves this, and I usually make quite a bit and then keep it in a covered container in the fridge for up to 4 days. I haven’t tried freezing it but I bet it would work okay.
I love this recipe and have been making it on repeat over the past few weeks! However, I double the ingredients to mix with the block of tofu for it to taste extra flavourful!
Hi Kyla. I love that you are enjoying the recipe! Thanks so much for your wonderful review and feedback! Happy cooking!
So delicious! Left out the milk, but followed the rest of the recipe exactly. This will be my go to breakfast from now on!
Thanks for taking time to share your wonderful review! I’m so glad you loved the recipe! Wishing you happy cooking!
This is my go-to and only recipe for eggless scrambled “eggs.” I don’t add milk as I didn’t like it the first time and I don’t press the tofu anyway. Instead of garlic powder, I mince 4-5 fresh garlic cloves, brown gently, then mash the tofu in the pan along with the garlic. I promise you it’s deelish!
As a new, solely plant-based person (7 months), I experiment and jazz up recipes I find. I’ve used TJs smoked paprika/cayenne to spice this up, and mixed it with Abbot’s chorizo another time (I’ll skip the salt in the recipe) to make burritos. Yesterday, I made a sweet and savory brunch with Nora’s Fluffy Banana Pancake recipe. Gracias, Nora!
Hi, do you put the liquid from the tofu in with it?
No, you take the tofu out of the package and discard the liquid.
***Don’t forget to add BLACK SALT (has a sulfur/eggy smell) and honestly tricks the mind***
Yes, this recipe is delicious! Make sure you add a little ground black pepper before you eat so your body can absorb the tumeric which is an anti-inflamatory food/spice & good for you. It’s not just for color!
Hi Carolyn. I’m glad you loved the recipe! Thank you for sharing!
Thanks for the reminder, Carolyn! Will white pepper work for turmeric absorption, too?
I just found your site. Loved your scramble. The recipe is so simple and tasty. Next time I make I’ll toss in veg.
The beauty of this recipe is its simplicity. I like to get up and cycle 20 miles before breakfast in the summer months to escape the heat of the day. It’s motivating to know there is a great breakfast waiting for me at the end of the ride – a tofu scramble with refried black beans (Trader Joe’s), avocado and corn tortillas. This recipe makes it all come together quickly. And the ingredients are few and simple.
Hi Andrew. Your breakfast sounds amazing! Thanks for sharing your awesome ideas and review! Wishing you lots of happy cycling and cooking!
Absolutely Delicious!
I added just before the plant based milk; 1/4 red onion, 1/2 teaspoon Jalapeno Pepper, 1/4 cup Green Pepper, 1/4 teaspoon Black Salt, 1 teaspoon Fresh Cilantro.
Nora, thank you for this recipe. I’ve made it over 20 times already since I came across your page late last year and every time I share your link with the vegan/vegetarian groups here in Japan, everyone’s excited to try it – it’s just so simple and delicious. Recently, I’ve been adding a pinch of crushed coriander seeds and cumin to the mix and adding curly parsley in the last stir. Can confirm that these additions work well too 👌❤️
You are welcome, Kee! Now nice to hear from you in Japan! I’m so excited that you and others are loving my recipes! Your additions sound delicious! Thanks for sharing your ideas and your positive review! Wishing you lots of happy cooking!
Can I make this with regular milk? We’re not vegan, but just found out my daughter is allergic to eggs. I wanted to try this recipe.
I’m sure you could, or you can just leave it out. I don’t always use it. I hope you all enjoy the scramble!
I’m Whole Foods plant based for years however this is the first time I’m trying tofu as “eggs”!! Absolutely loved it!! Thank you so much for the recipe…. Super easy. And I added fresh spinach on the other half of the pan with a little salt pepper and lemon juice. 💕
I am thrilled you loved the scramble recipe! Thanks for your wonderful review, and for using my recipes. Happy cooking!
I see the nutritional information per serving but am wondering how much is in a serving?
1 cup? 1/2 cup?
There are 2 servings, so if you just divide it in half, that’s your answer. I have never measured it in cups.
Thank you so much! This recipe is my Sunday ritual. I have been portioning it out 1/2 cup at a time. Guess I will allow myself a more generous portion 😊
Haven’t tried this tofu scramble yet as literally just stumbled across your site but I’m very excited to try and ask myself why I didn’t know about this before now being vegetarian 30+ years !! I’d be vegan if it wasn’t for cheese but all non dairy subs I’ve tried are not enjoyable at all, don’t suppose you’ve a tasty sub for cheese too ?
Hi Louise! Welcome to my site! I’m so excited you’ve found my recipes! I have several cheese and queso recipes on my site you may like. I hope you enjoy your journey through my recipes, and please reach out with any questions. I’m so glad you loved the scramble! Thanks for sharing your wonderful review!
Hi Louise!
I’ve cycled through most of the plant-based cheeses, and my fave is Violife; have you tried that?
Delicious!!! Thank you for sharing all your amazing recipes Xo
I’m glad you loved the scramble, Christine! Thank YOU for your wonderful review and feedback! I appreciate you using my recipes!
I’m new to tofu and wfpb diet. These are incredibly good. Thank you for the recipes. I am following you for more.
You are welcome! I appreciate you using my recipes and am glad you are enjoying them! Welcome, and wishing you happy cooking!
He many servings does it make? I’m curious how much protein I’m getting. I see 1 serving gets 24 grams but how big is the serving? Thank you so much for sharing, I look forward to trying it some the ways you suggested. I had it with vegan biscuits and gravy and it was a smash hit!
Hi Kathryn. I’m glad you love the recipe! This recipe makes 2 servings, so just divide it in half. Thanks you for sharing your wonderful feedback!
Not like you needed another review to say this, but what a delicious recipe! 10/10
It’s so good to know you loved the scramble! Thank you for taking time to share your wonderful review!
This scramble is so amazing and delicious! Can I ask a dumb question? Do you pour in the tofu water from the container?
Hi Sara. I’m glad you are loving the scramble. Good question! 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. I hope this helps!
Hi Nora would I get similar results using silken tofu instead of firm It’s all I have on hand right now ☹️
Yeah silken tofu actually works great in a tofu scramble. Instead of crumbling like firm tofu, I just gently break it apart in the pan, being careful not to turn it into mush.Enjoy!
Very yum
I used this recipe for tofu scrambles to use in making deviled eggs for Easter, instead of using the egg yolks for the center of the eggs , I added a Lillie vegan mayonnaise and a little mustard and used this instead of the egg yolks. So yummy !
Thanks for sharing this fabulous idea, Sally! Wishing you happy cooking!
This was delicious. I added greens to it.
I’m new to eating tofu. This recipe was the second tofu recipe I tried and this is seriously AMAZING. I ate the entire pan. One of the best recipes I’ve actually ever ate! Thank you! 🙏
I premake the nutritional yeast mix and use it every day! Because I cook onions, peppers, mushrooms and fresh spinach, i usually leave out the milk. Thank you for this recipe!
You are welcome! I’m glad you are enjoying the scramble! Thanks for your fabulous review and feedback! Happy cooking!
I love this recipe! I’ve never had tofu scramble before, and I can’t believe I waited this long to try. I eat tofu all the time as a main source of protein, and I am allergic to eggs (but I have wanted to find a good substitute). This recipe is incredibly easy to cook and customize for preferences. For instance, I added in some bell peppers and onions and chose to not add in the plant-based milk (for this, I simply didn’t press my tofu and didn’t cook all the water out to still have a nice texture). Thanks so much!!!
Hi Emily! You are welcome! I am glad that you love the recipe! It’s so fun to add your favorite veggies! Thanks for taking time to share your wonderful review and feedback!
Really great recipe. Added veggies and skipped the milk. Added harissa for a little kick.
We aren’t vegan, but trying to avoid eggs due to a possible allergy – can regular cow’s milk work as well?
I’m sure it could work, sometimes I just leave out the milk as well and it’s fine. Hope you enjoy!
I’ve been vegetarian for over 10 years now and recently have become vegan. I cannot tell you how much better my joints and overall mindset has been since eliminating dairy. Thank you for this recipe. I made it this morning and added to the recipe onions, red peppers, fresh garlic, cooking first, then followed your recipe. I’m still enjoying it as I type this review. Thanks again.
Hi Linette. You are welcome! I am thrilled that you love the scramble! I hope you enjoy your journey through my recipes! Thank you for sharing your wonderful review!