If you're looking for a plant-based alternative to scrambled eggs, this tofu scramble recipe is it! My easy tofu scramble is filling and quick to make, flavored with nutritional yeast, turmeric, and garlic powder for spice and flavor.
Looking at this tofu scramble, you'd never guess it isn't actually eggs! This is my favorite, easy tofu scramble recipe, and it's the best plant-based alternative I've tried. The recipe uses 5 ingredients, tastes delicious, and is quick to make in just 10 minutes, just like scrambled eggs. Pair it with a batch of tempeh bacon, breakfast potatoes, and fresh fruit or tomatoes for a satisfying vegan breakfast.
About This Vegan Tofu Scramble Recipe
- One pan, 10 minutes. Whip up this tofu scramble quickly on a weekday or weekend morning.
- Easy ingredients. Make this recipe with extra-firm tofu, nutritional yeast, plus garlic and turmeric for color and flavor.
- Eggs, who? This vegan tofu scramble is so tasty, filling, and protein-packed that you won't even miss the eggs.
Only 5 Ingredients
Best of all, this tofu scramble recipe uses just 5 simple ingredients. Scroll to the recipe card for the printable recipe with the exact amounts.
- Extra-firm tofu – I like to use extra-firm tofu because it holds its shape best. Firm tofu will work as well, but you'll need to press it using the method in my crispy baked tofu recipe.
- Olive oil – Sautéing the tofu in olive oil adds a little fat (which eggs also have) and improves the texture.
- Nutritional yeast – One of the secrets to the flavor of this scramble is the nutritional yeast. Don't skip it!
- Garlic powder – While not necessary, a little garlic adds a lot of flavor that I find makes this tofu scramble even more delicious.
- Turmeric – Finally, to get that gorgeous yellow color you get with eggs, we're adding turmeric. A little is all you need, and it doesn't impact the flavor. Of course, if you want to season your scramble with salt and pepper, add that as well!
How to Make a Tofu Scramble
Similar to classic scrambled eggs, I love that this basic tofu scramble takes about the same amount of time. Crumble the tofu into the pan, season it, and cook it until it's flavorful and combined. So simple! Here are those steps in detail:
- Cook the tofu. Crumble the tofu into small pieces. Then, sauté the crumbles in a large skillet with oil for 2-3 minutes. They should start to sizzle and take on a bit of color.
- Add the seasonings. Next, stir in the remaining ingredients. Cook the scramble for another 2 minutes, until it's hot throughout.
- Serve. Dish up right away with a sprinkle of salt and pepper, plus fresh herbs, like chives.
Easy Variations
This basic tofu scramble can be jazzed up in a bunch of different ways! Below are three of my favorites to give you more inspiration for your breakfast. For each of these variations, start with your base recipe above.
Southwestern Tofu Scramble
Sauté onions and bell peppers (1 cup total) with a bit of olive oil. Season with salt, pepper, and cajun/taco spice. Add about 1/2 to 1 cup of black beans with the tofu, then stir to combine. I love this version tucked into breakfast tacos!
Mushrooms + Spinach
Sauté 8 oz (1 package) mushrooms in a bit of olive oil and season with salt and pepper. Once soft, add 2 cups of spinach and cook until wilted. Add the tofu and stir to combine.
Pesto + Tomato
Add 1/4 – 1/2 cup of vegan pesto to the scramble, followed by 1 cup of cherry tomatoes (either cut in half or roasted). Stir to combine and cook until everything is hot.
What to Serve With a Tofu Scramble
Since this tofu recipe is essentially a scrambled egg substitute, you can enjoy it any way you'd enjoy traditional eggs. I love this tofu scramble piled onto buttered toast with a green smoothie in the morning. Here are more easy serving ideas:
- Avocado toast
- Roasted veggies (I love roasted tomatoes)
- Roasted potatoes
- Homemade (or store-bought) hash browns
- Sweet potato tots
- Wrapped up inside a breakfast burrito
Meal Prep This Recipe
What I really like about tofu scramble vs. eggs is how meal prep-friendly it is. Unlike eggs, the tofu doesn't dry out, and it's easy to reheat. I've had a scramble in my fridge for 4 – 5 days, and it's still as good as new each time I enjoy it! These are my tips for meal prepping this tofu scramble:
- Cook the tofu scramble as is and let it cool completely.
- Transfer the cooled scramble into a sealed container and refrigerate for 4 – 5 days.
- Reheat on the stove with a splash of water or almond milk and cook until heated through.
More Vegan Breakfast Ideas
Tofu Scramble Recipe
Ingredients
for the basic tofu scramble:
- 1 block extra firm tofu patted dry
- 2 teaspoons olive oil
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric powder
- Optional add-ins: salt pepper, hot sauce, lime juice
for the southwestern
- 1 batch tofu scramble
- 1/2 cup red onion , diced
- 1/2 cup bell peppers , diced (any variety)
- 1 tablespoon olive oil
- 1 cup canned black beans (drained + rinsed)
- 2 teaspoons taco seasoning
for the mushroom + spinach
- 1 batch tofu scramble
- 8 oz (1 package) mushrooms , sliced
- 2 cups spinach
- 1 tablespoon olive oil
for the pesto + tomato
- 1 batch tofu scramble
- 1/4 – 1/2 cup pesto
- 1 cup cherry tomatoes
Instructions
- Heat the oil in a large skillet over medium heat. Crumble tofu into small pieces using your hands and add to the pan. Saute for 2 – 3 minutes until starting to sizzle and brown slightly.
- Add the remaining ingredients and cook for another 2 minutes until everything is piping hot.
- Serve immediately, garnish with salt, pepper, and fresh herbs if desired.
for the southwestern
- Saute onions and bell peppers in the olive oil. Season with salt, pepper, and cajun/taco spice. Add the black beans along and the tofu and stir to combine. Serve immediately.
for the mushroom + spinach
- Saute the mushrooms in a bit of olive oil and season with salt and pepper. Once soft, add the spinach and cook until the spinach has wilted. Add the tofu and stir to combine. Serve immediately.
for the pesto + tomato
- Add the pesto to the scramble, followed by the cherry tomatoes (either cut in half or roasted). Stir to combine and cook until everything is hot. Serve immediately.
Video
Nutrition
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