Vegan Tofu Scramble is a vegan version of scrambled eggs, and one of my all-time favorite breakfasts! This easy tofu recipe is loaded with flavor and great for meal prep!

A plate of cooked, crumbled tofu on toast.

When it comes to tofu, I’ve been around the block and back again. Twice.

Before we get started, if tofu is something that intimidates you, I highly suggest reading my how to cook tofu 101 post first. You’ll feel way more comfortable working with it, and then you can look forward to whipping up this beauty of a recipe! But, if you’re already seasoned in the art of cooking tofu, let’s talk Tofu Scramble.

Vegan Tofu Scramble, let me write the ways I love you!

These ‘eggs’ are: fluffy, exquisitely-seasoned, near-foolproof, and absolutely delicious (because I’ve run out of more descriptive adjectives)! Thanks to the addition of ingredients like nutritional yeast, turmeric, and kala namak, it has a very eggy taste – you won’t even remember that you’re not eating ‘real’ scrambled eggs!  

I can’t count how many times I’ve made this dish. It’s one of my favorite breakfast recipes and is so easy to pull together. These vegan scrambled eggs are perfect for those mornings when you don’t have a lot of time, and even better for those when you do. They’re also 100% customizable to the seasonings that you have in your pantry, so they’re like a magical, flavor-shifting breakfast. What could be better?

Ingredients for tofu scramble.

Notes on Ingredients

You would think that there would be about 3 ingredients to a tofu scramble, but this is not so. In order to get the best results with your vegan egg breakfast, you’ll need a number of seasonings and a couple of other add-ins:

  • Coconut Oil: Or any other cooking oil that you prefer (canola, olive, avocado, etc.).
  • Onion: I like to dice up a medium red onion for this recipe.
  • Garlic: Minced, for extra flavor.
  • Tofu: Make sure the tofu that you use is pressed – see section below for more info on what kind to use.
  • Spices/Seasonings: Mix ground turmeric, paprika, sea salt, ground black pepper, nutritional yeast, and dried Italian seasoning (or dried oregano or parsley).
  • Milk: I like to use unsweetened soy milk or almond milk.
  • Black Salt: Aka kala namak – this is optional, but adds great eggy flavor.

What Kind of Tofu Should I Use?

It’s important to use the right kind of tofu when making these scrambled eggs. Personally, I love using firm or extra firm tofu here. I would avoid using silken tofu in this recipe, if possible.

Tofu scramble on a slice of toast.

How to Make Tofu Scramble

Making vegan tofu scramble starts with sautéing down your onions and garlic, and then you’ll crumble in the pressed tofu. You literally crumble in the tofu using your hands until it resembles the texture in the photos. Easy, right?

Anyway, here’s the whole process, explained in a step-by-step guide:

Sauté the Onion and Garlic: In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes. They should be fragrant and translucent at this point.

Chopped red onion and garlic sautéing in a pan.

Add in the Tofu: Take the pressed tofu block in your hand and crumble it into the pan with your hands. Mix all the seasonings in a bowl and sprinkle them over the tofu mixture.

  • Spices and seasonings in a glass bowl.
  • Mixed spices in a bowl for vegan tofu scramble.
  • Crumbled tofu in a pan with onion and garlic.
  • Crumbled tofu with spices sprinkled on top.

Stir to Combine: Stir until the seasonings are fully incorporated – this takes about a minute. Reduce the heat to low and add in the milk, stirring thoroughly to combine. With regard to texture, you want it to get saucy.

Cook: Cook for about 5-8 minutes, stirring occasionally. Feel free to add more milk a tablespoon at a time to get it more ‘saucy’ if you desire. Taste test and add any more seasonings that you want.

Crumbled tofu cooking in a pan.

Remove From Heat: Sprinkle the kala namak (optional if you don’t have it) over the scrambled tofu and stir to combine one last time. Serve as you’d like and enjoy!

Tips for Success

When you think quick breakfast, a bowl of cereal or maybe oatmeal is probably the first thing that comes to mind. But, now you have this easy vegan tofu scramble for busy mornings as well. Here are some tips on how to get the best results:

  • Keep the Tofu Cooking at a Regulated Temperature: Don’t turn up your heat too high, but keep it at a temperature that keeps everything slightly simmering. That way, you don’t end up overcooking the seasonings, or drying out the tofu/milk you added in.
  • For the Fluffiest Tofu: If you feel that your tofu isn’t looking fluffy like the perfect scrambled eggs should, add a little more milk. I’ve also found that adding in a lit bit of vegan cream cheese (about a tablespoon) adds to the fluffiness/creaminess factor!
  • Add Some Heat: I love adding my Scotch Bonnet Pepper Hot Sauce to this to take it up several notches!
  • Make It Your Own! Feel free to stir in veggies, more salt, or even more black pepper!
Tofu scrambled eggs with browned toast in a pan.

Variation Ideas

You don’t have to enjoy your tofu scramble the same way every time! In fact, I often like to switch up the flavors for fun, and so I don’t feel like I’m eating the same thing all the time. If you need some inspiration on how to do that, I’ve got a few ideas:

  • Vegetables: If you can sauté it, it’ll work. Throw in something like kale, spinach, broccoli, tomatoes, mushrooms, peppers, cauliflower, etc.
  • Salsa: Mixing in salsa or pico de gallo with your scramble is a great idea – homemade and store-bought versions will both work!
  • Cheese: Any kind of vegan shredded cheese would be a delicious add-in to this tofu scramble.

Serving Suggestions for Tofu Scramble

If you need something more to supplement your tofu scramble with in order to get the day started, I get it! Here are some ideas on what to pair it with:

  • Avocado Toast: Regular toast is fine too, but I love how the creamy avocado pairs with the fluffy scrambled tofu!
  • Tacos: Who doesn’t love breakfast tacos? Grab some tortillas and sautéed veggies, and make some delicious tacos/burritos.
  • Smoky White Beans: Scrambled tofu is complemented really well by a side of smoky beans.
  • Waffles: Waffles and eggs, pancakes and eggs, whatever you like – it’s all good as long as they’re fluffy and hot off the griddle!

How to Store and Reheat Leftovers

I’ve found that you can refrigerate this vegan tofu scramble in an airtight container for up to 3 days. When you want to reheat the tofu (and other veggies if you added them), put it in a skillet/pan over low heat, add a splash of extra milk, and cook until it is fluffy again, and warmed through.

Can I Freeze This?

Yes! It might be weird to think of scrambled eggs as freezer-friendly, but this scrambled tofu definitely is. It can be frozen in an airtight container for about a month if you like.

Enjoy friends! If you make this Vegan Tofu Scramble, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Tofu scrambled eggs with browned toast in a pan.

Fluffy Tofu Scramble

Servings: 4 servings
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Tofu Scramble is a vegan version of scrambled eggs, and one of my all-time favorite breakfasts! This easy tofu recipe is loaded with flavor and great for meal prep!
4.92 (from 12 ratings)
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Ingredients

  • 2 teaspoons coconut oil or any oil
  • ½ medium red onion, finely diced
  • 4 cloves garlic, minced
  • 1 16 ounce block of firm or extra firm tofu, pressed
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 tablespoon nutritional yeast, (feel free to add more)
  • ½ teaspoon dried Italian seasoning , or dried oregano or parsley
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons unsweetened soy milk or almond milk, up to ½ cup or more
  • ¼ teaspoon black salt aka kala namak, optional, but adds great eggy flavour

Instructions 

  • In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
  • Take the pressed tofu block in your hand and crumble it into the pan with your hands.
  • Mix all the seasonings (turmeric, paprika, nutritional yeast, Italian seasoning, sea salt and ground black pepper) in a bowl. Sprinkle the seasonings over the tofu mixture.
  • Stir to combine, until the seasonings are fully incorporated, about 1 minute. Reduce heat to low and add in the milk and stir again to thoroughly combine. You want it to get saucy.
  • Cook for about 5-8 minutes, stirring occasionally. Feel free to add more milk a tablespoon at a time to get it more 'saucy' if you desire. Taste test and add any more seasonings that you want.
  • Remove from heat. Sprinkle the kala namak (optional if you don't have it) over the scrambled tofu and stir to combine one last time. Serve as you’d like and enjoy!

Notes

Notes:
  • Keep the Tofu Cooking at a Regulated Temperature: Don’t turn up your heat too high, but keep it at a temperature that keeps everything slightly simmering. That way, you don’t end up overcooking the seasonings, or drying out the tofu/milk you added in.
  • For the Fluffiest Tofu: If you feel that your tofu isn’t looking fluffy like the perfect scrambled eggs should, add a little more milk. I’ve also found that adding in a lit bit of vegan cream cheese (about a tablespoon) adds to the fluffiness/creaminess factor!
  • Add Some Heat: I love adding my Scotch Bonnet Pepper Hot Sauce to this to take it up several notches!
  • Make It Your Own! Feel free to stir in veggies, more salt, or even more black pepper!
  • Storage: I’ve found that you can refrigerate this tofu scramble in an airtight container for up to 3 days. When you want to reheat the tofu (and other veggies if you added them), put it in a skillet/pan over low heat, add a splash of extra milk, and cook until it is fluffy again, and warmed through. This tofu can also be frozen in an airtight container for about a month if you like. 
Calories: 140kcal, Carbohydrates: 7g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Sodium: 450mg, Potassium: 120mg, Fiber: 2g, Sugar: 1g, Vitamin A: 292IU, Vitamin C: 2mg, Calcium: 178mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: 30 Minute Meals, Breakfast
Author: Jessica Hylton

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