Tofu scramble quickly became one of my favorite breakfasts when I went vegan. it is the first egg replacer recipe I ever tried. i spent many years experimenting to get, what I think, is the perfect tofu scramble recipe.
BLOG POST & IMAGES UPDATED ON 1/26/24
Why You Should Try Tofu Scramble
Tofu scramble is actually very easy to make. It only requires a few ingredients and is ready in a few minutes. This recipe is very basic and delicious all on it’s own. It is a recipe I think everyone should know how to make! If you are skeptical to eat tofu don’t worry. It truly works so well here as an egg replacer and it is delicious. It takes on the flavor of the seasonings, vegan butter, and vegan cheese. You won’t believe that tofu can be transformed into this!
Ingredients
- Tofu: I like extra firm tofu for this. It isn’t too mushy but it isn’t too dense. If you want to use firm you definitely can too. I prefer either Nasoya or House Foods extra firm tofu for this. You can always feel free to experiment with other tofu firmnesses.
- Vegan butter: my favorite for this is Miyoko’s. It has great flavor and adds a richness. If you want to skip on the vegan butter I recently tried adding in plain vegan yogurt instead and it was delicious!
- Nondairy milk: my favorite is Ripple. It is thick, creamy, and made from pea protein. It works well to keep our tofu scramble light and fluffy.
- Seasonings: I usually go for salt, black pepper, onion powder, garlic powder. They add flavor without being overbearing.
- Turmeric: yes, a seasoning but this is an important one! It gives the tofu scramble that perfect yellow color. It is essential to be paired with black pepper to absorb it better.
- Vegan cheese: I like to use cheddar shreds or mozzarella shreds. It adds extra creaminess. Also, I think most people who ate scrambled eggs grew up with them having cheese too. If you want to skip on it you can.
Great For Meal Prep
If you are looking for a high protein breakfast that is great for meal prep, tofu scramble is a great choice! It keeps super well in the fridge for a few days and it so easy to heat up. Just pop it in the microwave or in a pan. Then you can add in extra veggies or put it in a wrap or enjoy it on toast. You can also of course enjoy this for lunch or dinner, I don’t make the rules!
How to Enjoy Tofu Scramble
This tofu scramble recipe is a basic recipe. You can enjoy it as is or with add-ins. Your favorite chopped veggies, vegan sausage, vegan bacon. You can have it with toast or in a breakfast burrito. You can even use it in vegan fried rice. It can be enjoyed anyway or anywhere you would want to enjoy scrambled eggs! There are plenty of options when it comes to enjoying your tofu scramble.
Who Is This Recipe For?
I remember when I first started making tofu scramble. I was newly vegan and while I didn’t miss eggs I wanted an option for breakfast that wasn’t oatmeal or avocado toast. So, when I saw this thing called tofu scramble I was so intrigued! I was so excited to have another yummy savory option. It was also a new and fun way to enjoy tofu. Another ingredient that at the time was very new to me and I was experimenting with. Tofu scramble is really great for everyone. It can be for anyone looking to eat less eggs, try some tofu scramble, or of course vegans. It is also great for anyone who just doesn’t love eggs or can’t eat eggs. Tofu scramble is truly a fun recipe for everyone.
Crumbling Tofu
It is easiest and best to crumble tofu with your hands. I crumble mine directly into the pot I am cooking the scramble in, keeping my crumble pieces a bit bigger so it can be more like a scrambled egg. I find this to be a better consistency and overall texture. They do not need to be very small fine crumbles. The bigger pieces tend to feel a bit more like scrambled egg pieces. It all comes down to preference but they also hold a bit more liquid making this a softer scramble.
More Breakfast Recipes
Tofu Scramble FAQ
- Can this be made ahead of time? Yes, you can store in the fridge for up to 3 days. You can also freeze it just thaw ahead of time.
- Is this recipe gluten free? Yes.
- Is this recipe nut free? As long as you use a nut-free vegan butter (Miyoko’s isn’t) and nut-free nondairy milk it is.
- Can I use black salt? If you like black salt you can definitely add it in. I personally don’t look for it so I choose not to add it.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Easy Tofu Scramble
Ingredients
- 1 block (16 ounces/454g) extra firm tofu
- 2 tablespoons (28g) vegan butter
- ¼ cup (60ml) nondairy milk, unsweetened and unflavored
- 1 tablespoon nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup (28g) vegan cheese shreds
Instructions
- Crumble the block of tofu into pieces into a large pan over medium heat. I personally like to keep mine a bit bigger so they maintain a good scramble texture.
- Add the vegan butter, nondairy milk, seasonings and vegan cheese.
- Mix with a spatula and cook over medium heat until everything has melted and the turmeric is bright yellow. This should take about 5 to 10 minutes.
- Cook until it reaches your preferred level of cooking. I like mine to be a bit softer and wetter, you may like yours to be a bit drier and crispy.
- Taste and adjust any seasonings. Enjoy.
Video
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Hi. I just wanted to let you know there is a #1 at the end of the first line in your ingredients list.
Someone might misinterpret it to have accidentally been meant for the milk live item, meaning 1 1/3 c milk versus just 1/3 cup.
Given you have only 6oz for a single serving, c it would seem 1/3 cup is plenty.
I just wanted you to know. 😉 😁
Sincerely, Sonia
thank you so much Sonia! gonna fix that right now. yes definitely it’s only 1/3 cup! <33
I’m allergic to soybean. I need another alternative. Also I’m interested in the side dishes presented with your breakfast which was served with the Tofu.
Hi you can find the recipe for my roasted potatoes here and it was just served with baked beans from a can and some brussel sprouts. https://plantifullybasedblog.com/2019/12/10/easy-holiday-vegetable-side-dishes/ (this is a potato recipe)
you may like this recipe: https://plantifullybasedblog.com/2019/03/24/cheesy-polenta-breakfast-bowl/