This Tofu Scramble Recipe is a vegan version of scrambled eggs and one of my favourite breakfast recipes! It’s loaded with flavour and is great for meal prep!
When it comes to tofu, I’ve been around the block and back. If tofu is something that intimidates you, read my how to cook tofu 101 post first. You’ll feel way more comfortable using it and will be looking forward to whipping up this beauty next. Oh yes, on to this beauty. Tofu Scramble.
Tofu Scramble, let me write the ways I love you! I can’t count how many times I’ve made this dish. It’s one of my favourite breakfast recipes and is so easy to pull together. Perfect for those mornings when you don’t have a lot of time, and even better for those when you do. It’s also 100% customisable to the seasonings that you have in your pantry, so it’s like a magical breakfast.
What does Tofu Scramble taste like?
Tofu Scramble is like a vegan version of scrambled eggs. Except…it’s also better. It’s fluffy, seasoned, near foolproof and tastes absolutely delicious. Thanks to the addition of ingredients like nutritional yeast, turmeric and kala namak, it has an eggy taste and smell that pairs perfectly with toast, beans and pretty much any of your favourite vegan breakfast items.
How to make Tofu Scramble
Making tofu scramble starts with sauteeing down your onions and garlic. Then, crumbling in the pressed tofu. I use firm tofu, but extra firm also works great here. You literally crumble in the tofu using your hands until it resembles the texture in the photos.
Saute it in, then add in the seasonings. This is my favourite scrambled tofu seasoning blend, but feel free to add more of your favourite seasonings.
Next, add in the vegan milk. This is my favourite part. It takes that mixture and turns it into a saucy scrambled eggy dish that’ll have you shocked just looking at it. Now, I kind of fold the tofu over itself to get a texture that I love.
Add more seasonings, add more milk…it’s up to you at this point. Then, that’s it. It’s done!
Tips for making the best Tofu Scramble recipe
Use the right tofu. I love using firm or extra firm tofu here. I don’t love silken tofu here.
You want to keep this going at a regulated temperature. Don’t turn up your heat too high, but keep it at a temperature that keeps everything slightly simmering so you cook everything beautifully. That way, you don’t end up overcooking the seasonings, drying out the tofu or the milk you added in.
Make it your own! Feel free to stir in veggies, more salt, or even more black pepper!
Enjoy friends! If you make this Tofu Scramble Recipe, 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!
Fluffy Tofu Scramble
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!
116 ounceblock of firm or extra firm tofu, pressed
1tablespoonnutritional yeast, feel free to add more
1/2 teaspoondried Italian seasoning or dried oregano or parsley
1/4teaspoonground black pepper
6tablespoonsunsweetened soy milk or almond milkup to 1/2 cup or more
1/4teaspoonblack salt aka kala namakoptional, but adds great eggy flavour
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!
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!
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.