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
*This post contains affiliate links.
Made this tofu scramble on Christmas day yesterday and not only was it delicious and tasty, but also a huge hit amongst the non-vegan at the table!
Hi Lindsay. I’m so glad the tofu scramble was enjoyed by all! Thank you!
Truly Amazing. This will be my go to tofu scramble from now on. I made it as is, only adding onions in the beginning (only had a little garlic which I need for soup later). I tasted it plain just to get a good idea of how good the recipe was and it’s pretty great, I then added some roasted red bells and it was even better. Highly recommend!
So dimples but SO delicious!!
I honestly wasn’t expecting much but I was so pleasantly surprised when I had my first bite. Eggs has been one of the things that has been really tough for me to give up, especially because I love having eggs in the morning. Thanks so much for this recipe, it’s a keeper.
You’re welcome!
Delicious! I made tofu scramble for one! I used 1/2 block of organic extra firm tofu and cut all other ingredients in half too.
Served it with 2 slices Morning Star veggie bacon, sourdough toast, orange juice and black coffee. It was a great, hearty, filling breakfast! The turmeric, nutritional yeast and garlic granules are a wonderful combination and really flavor the tofu so well! Great recipe thank you
You’re welcome!
Scrambled egg loving (missing) kid approved! Phew 😀
So glad to hear that!
Made these today for my family. They loved them and they are hard to please when I mention tofu. They thought there was actual egg along with the tofu. Will make these again for sure.
Really simple and yet so tasty! Thank you
You’re welcome!
First tofu scramble I’ve ever made and, wow!!! I was prepared to dislike it because I’m still new to veganism, but this was awesome. I was wondering why milk is added? I found it made my scramble just a bit too wet, just curious! 🙂
That’s great, thank you! You can totally leave out the milk if you want, I find my scramble gets too dry after adding spices and cooking the water off, so it helps add in a bit of moisture. But skip it if you want. 🙂 Best of luck finding more yummy recipes on your vegan journey!
I’m a cook for who eat vegan they love it . Thank you!!
I had yet to find a way I liked tofu and almost didn’t try that but I’m so glad I did. Thanks for sharing.
You’re welcome!
The heading is 100% accurate. This is the best tofu scramble I’ve ever had.!
Thanks!!
This worked out great. I added sautéed onion and spinach. Doctored up with more spices to taste including black salt, delish! Will make again, quick and easy!
This was GREAT! It was easier than other tofu scrambles I have tried and it was really good. I sautéed onion and garlic and added spinach at the end. My husband and I were very happy with it. I have tried all kinds of spices and never achieved what I wanted until now. Sometimes simple is really the best.
Wow, this was really good! I added spinach at the end and red chili pepper flakes, it was simple and yummy! Even my tofu hating husband enjoyed it. Thanks for such a great recipe!! ?
Thank you!
There is something green in the picture of it but no mention of herbs in the ingredients.
I’d really like to make it including herbs but dont know what?
Those are just chopped green onions, not herbs, but you could throw in some herbs like chopped cilantro, parsley or even basil at the end if you wanted. Thanks!
Nora, you are a genius of home cooking! After eating this for breakfast this morning, my husband actually said, “This is the best tofu scramble I’ve ever had.” I discovered your blog just some months ago, and you’ve become my go-to resource in the kitchen. Thank you so much!!!
Write a cookbook!!!
You’re so welcome! It’s on my list of things to do!
Thank-you Nora for your first class, simple and tasty recipe….really delighted as I eat my breakfast. Your recipe was accurate and included some good modifications – I did mine oil free and adding in that plant milk near the end really makes it quite “eggy”. Have tried 2 other scrambles from popular cooks and I have to say that I like yours the best because of the simplicity and dare I say more “eggy” results. I am not saying it is egg but for those of us who have in the past enjoyed eggs and this is not an option any more…this is fab! I made the full British Breaky with plants and it was great….thanks for helping me to enjoy some nostalgia with this tasty recipe! Cheers!
Thanks for the great comment!
I’m shocked!! I’m new to a plant based life style. This was delicious!!!
That’s so great to hear!
Best tofu scramble. Nit going to eggs.
It’s wonderful! It’s the closest I have tasted to the box of Tofu Scramble seasonings that I haven’t been able to find in over a decade. Today I added pre-cooked spinach and diced onion and made breakfast tacos with avocado and habañero green salsa. Thankfully saved half the batch for tomorrow.
Easy to make and tasted great. I left out the milk because I liked the consistency without it. Also plant based milk tends to give a sweet taste that I dont like in savory foods. On the side we sauteed some mushrooms and onion, fried potatoes and toast. It was a hearty satisfying breakfast. I will definitely be making this again.
My husband who is not plant based and very much an egg lover enjoyed this alot.
Very good. Made it and added flax seeds to it and it was damn good. Say goodbye to eggs.
I was pleasantly surprised by the texture of it 🙂
I highly recommend using black salt (kala namak), as it gives the scramble a really eggy flavor!
Planning on making this tomorrow! But I noticed that if you switch between metric and US the salt goes from 1 tsp to 1/2 tsp. Glitch? Just wanted to let you know!
Thank you for catching that, I will fix it now. 🙂 I hope you enjoy it!
Super yummy and easy to make!
Thanks!
Super good and easy!