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 hit the spot! Will it keep well and heat up nicely? I’d love to make it to heat up later.
Yes, I love making a lot and reheating it for breakfasts. Thank you!
Have made this 4 times now in the past month with sauteed onions to start — WINNER, even with 2 15 year old boys! Thank you!
Incredible, edible tofu 🙂 I made this recipe today and I LOVE it! Delicious, easy and so versatile. It is now my favorite anytime ‘egg scramble’. Thank you, Nora! I am definitely a fan of your site and will be making more of your recipes.
You’re welcome! I’m so glad you like it!
DELICIOUS! I can’t believe I didn’t make this sooner. I haven’t had eggs in 6 months, so great to find something deliciously similar and vegan. I topped it with some pepper and some siracha hot sauce and it is perfect.
That’s so great! Thanks for the comment!
The mouth feel , sight and what with homage salsa it was hard to tell I didn’t use eggs.
I liked it for my first try at Tofu Scramble, but is it really supposed to have 1 tsp of salt? It was so salty we could barely handle it. I think if we used 1/4 tsp or just salted to taste, it would be excellent.
That is correct, but of course feel free to just add salt to taste if you don’t like it salty. Thanks!
Hi I was wondering how many ounces is one serving for you?
By the way this was sooo good!!!
Thank you! I don’t know in ounces, but there are only 2 servings, so just divide it in half. Of course a serving for me is however much I feel like eating. 🙂
What can I use in place if turmeric? I do not have that one ingredient. Thanks in advance 🙂
You can just leave it out, it mostly helps with color. 🙂
THIS was the bomb!
Just sauted a small onion with this. Only mod.
Thanks!!
Super good. I added everything bagel seasoning and a few red pepper flakes to add some flare. Also cooked with peppers and onions adds even more flavor. Very good and easy recipe. Thank you!
You’re welcome!!
Love the savoriness of it. You wouldn’t know it was made without eggs! Excellent recipe.
Thanks so much!!
This is by far the best tofu scramble I have ever made! I followed the directions exactly, and it turned out delicious! Thanks for sharing!
You’re so welcome!!!
I have been making Tofu Scramble for many years – and your recipe is for sure the best. Thank you!
You’re so welcome! Thanks for the great comment!
Yum! The kids request this about once a week! We add more nutritional yeast and its so good 🙂 Thanks!
This tofu recipe is so delicious. Thank you so much Nora!! I found your website in a search for interesting ways to get in all my bean servings for Dr. Gregor’s daily dozen checklist. I’ve been eating your tofu scramble basically every day since because I love it so much! I have been returning to your site often for more yummy meal ideas. Next to try is hummus…
I usually freeze my tofu then thaw for recipes, as I enjoy the texture that gives, and that works great for this recipe (tried it with thawed extra firm and medium tofu. Both were great, though extra firm was more crumbly, as expected; and made no difference in the flavour or enjoyment). I didn’t have any plant milk left, so left that out, and it still turned out great, so once I get some, I am sure it will just make take it up a notch!
So glad you found my site and are enjoying the recipes!! Thanks for the comment!!
This is my first month eating vegan and my first time trying tofu scrambled and it was amazing! I made this with sliced avocado, non-dairy shredded cheddar and hot sauce in a low carb tortilla. Super tasty and incredibly easy, thank you so much for sharing!
I made this today for my Omni family and it was a hit. I didn’t tell my father in law it was tofu. I just kept calling it a scramble. Everyone else referred to it as eggs! Also this is the third recipe of yours I’ve used this week. Big fan of the site!
Wow, that’s amazing!! Thanks so much for the comment!
So easy and delicious , I added spinach and served it with hot sauce, toast and avocado wedges.
New to plant based eating, in past my only exposure to tofu was in miso soup. ? Loved your Tofu Scramble! Very excited about this recipe and your website.
Thanks so much!! Hope you find more recipes you like!!
Best and easiest tofu scramble! My non-vegan parents even liked it. Thanks for a great everyday recipe.
I’ve been making this tofu scramble almost every week for the last month. I’ve found I like including my veggies with the scramble (spinach, tomato, mushroom, etc.). Thank you to the great, straightforward recipe!
You’re welcome!
Thank you so much, i just made it and it was very very good!
Wow! This was so good on my bagel w/ carrot “bacon” cheese n avocado. Thank u.
You’re welcome!
Best tofu scramble we’ve had. we added mushrooms, yellow peppers, onion, and tomatoes. This is now our go to rescipe!
Thanks Nora.
You’re welcome!
I added plain almond yogurt instead of the milk, a teaspoon of chili powder and sauteed red peppers, as well as some black beans. Tasted amazing!
Sounds good!