This Tofu Scramble is a delicious and healthy alternative to scrambled eggs. Customize it by adding diced vegetables of your choice.
During the week, I usually eat a simple breakfast of whole grain cereal with soy milk, a bowl of oatmeal, or a bagel and hummus. But on weekends, I like to take a little extra time to make a nicer vegan brunch.
This tofu scramble is one of our go to recipes. It’s easy to make, high in protein, and a nice alternative to those simple weekday breakfasts.
If you miss scrambled eggs as a vegan, you’ll love this tofu scramble. It’s a hearty and satisfying substitute for the traditional breakfast dish, but healthier and cholesterol free.
What’s in this tofu scramble?
- Tofu – I usually use extra firm tofu for this recipe, but have also used firm tofu. There is no need to press the tofu. Just drain out the excess water – the rest of the water will evaporate as you cook the tofu.
- Nutritional yeast – this adds a nice umami taste to the dish, as well as a hint of cheesiness
- Kala Namak (black salt) – even though it is called black salt, it it actually pink in color. This salt has a sulfur flavor that gives the tofu more of an egg like taste.
- Turmeric – gives the tofu the yellow color. This spice also has some wonderful anti-inflammatory properties.
- Diced onion – I use yellow onion, but other colors are fine
- Onion powder, garlic powder, cumin, and black pepper – for flavoring
- Kale and diced tomatoes – other vegetable options would also be wonderful in this tofu scramble.
How to make dish
I start by sautéing the diced onions in a non-stick skillet. When the onions are translucent, mash up the tofu and add it to the pan with the seasonings.
Stir in some the chopped kale and diced tomatoes during the last few minutes of cooking to add more flavor and nutrients. Feel free to add other vegetables of your choice such as mushrooms, broccoli, or bell peppers – whatever sounds good to you! Some of these vegetable will take longer cooking, so add them to the pan earlier or cook them separately and add them towards the end of the cooking time.
How to serve this tofu scramble
Scrambled tofu has a similar texture to scrambled eggs, and is very versatile. We serve this tofu scramble with oil free hash browns or oven roasted red potatoes, my Vegan Breakfast Sausage Links, and some gravy made with my Easy Vegan Country Gravy Mix.
Sometimes we top English muffins with the tofu scramble and some steamed greens or broccoli. Then drizzle some vegan Hollandaise sauce over the top (we like the one in the McDougall Quick and Easy Cookbook).
Some of this tofu wrapped in a tortilla with some potatoes, a few black beans, and some hot sauce would make a fabulous breakfast burrito.
How long does this tofu last?
Leftover tofu scramble should last about 5 days in the refrigerator, but in our household, we always eat the entire recipe in one meal. I have made a double batch of the tofu scramble and refrigerated some of it for future meals.
If you decide to use this tofu for breakfast burritos, you can refrigerate the burritos for about 5 days, or freeze them for up to 6 months.
Other breakfast recipes
If you’re new to oil free cooking, be sure to check out my Oil Free Cooking Tips for information on sauteing, baking and more!
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- Non-stick Skillet
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- ½ teaspoon black salt
- ¼ teaspoon freshly ground black pepper
- ½ yellow onion diced
- 1 14 oz container extra firm tofu drained and crumbled
- 1 – 2 cups chopped fresh spinach or kale
- 1 diced tomato
- Mix together all dry ingredients and set aside.
- Sauté onion until it is caramelized, adding a small amount of water occasionally to deglaze the pan and keep the onions from sticking.
- Add tofu and seasonings. Stir together and cook until the tofu is hot, stirring occasionally to keep the tofu from sticking.
- Stir in chopped greens and cook until the greens are wilted.
- A couple minutes before serving, add the diced tomatoes and cook until they are warm.
Nutrition calculations are approximate.