If you love eggs but have been looking for a plant-based version, this tofu scramble is it! It's my basic tofu scramble and it's a healthy plant-based breakfast with nutritional yeast, turmeric, and garlic powder for spice & flavor.
If you didn't click on the title of the post, I bet just looking at these, you'd never know they weren't actually eggs. They look so legit, right?
You know by the recipe title that this gorgeous breakfast does not in fact have eggs. It's tofu!
This is my perfect tofu scramble recipe and it's incredible. Only uses 5 ingredients, tastes delicious and is super high in protein. It's also crazy quick to make just like scrambled eggs.
So if you've been wanting to eat more plant-based foods, but have been struggling to give up eggs, this tofu scramble could be your answer!
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. You just crumble the tofu into the pan, season it and cook it until it's flavorful and combined. So simple!
And best of all, this recipe uses just 5 simple ingredients:
- Extra firm tofu: I like to make this with extra firm tofu because it holds its shape the best – firm will work as well, but you'll need to press it.
- Olive oil: we'll be sauteing the tofu in olive oil which adds a little fat (which eggs also have) and helps with 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 and *I think* makes the basic tofu scramble more delicious on its own.
- Turmeric: and finally, to get that gorgeous yellow color you get with eggs, we're adding turmeric. A little is all we need and I promise you can't taste it.
And of course if you want to season with salt and pepper, add that as well!
Easy Meal Prep Tofu Scramble
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 really easy to reheat. I've had mine in my fridge for 4 – 5 days and it's still been as good as new each time I enjoy it!
Storage tips for meal prep:
- Cook the tofu scramble as is and let it cool completely
- Transfer the cooled scramble into 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
Serving Suggestions for a Vegan Breakfast
Since this recipe is essentially a scrambled egg substitute, you can really serve it with anything!
Here are some tips for things to serve with your scramble:
- toast + vegan butter
- roasted veggies (I love roasted tomatoes)
- roasted potatoes
- homemade (or store-bought) hash browns
- sweet potato tots
Or you can pretty much mix in anything you'd like!
Tofu Scramble: 3 More Ways
And the last thing before I let you go: this basic tofu scramble can be jazzed up a bunch of different ways! I wanted to share three of my favorites with you to give you a bit more inspiration for your breakfast.
For each of these variations, start with your base recipe and add:
1. Southwestern
Saute 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 – 1 cup of black beans along with the tofu and stir to combine.
2. Mushrooms + Spinach
Saute 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 the spinach has wilted. Add the tofu and stir to combine.
3. 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.
More Vegan Breakfast Ideas
- 5-Minute Kimchi Tofu Scramble
- Carrot Cake Baked Oatmeal
- Dark Chocolate Overnight Oats
- Skinny Spiced Coconut Yogurt Muffins
- 5-Minute Vegetarian Breakfast Tacos
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.
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