Quick and Easy Tofu Scramble
Quick and easy vegan tofu scramble! Made with simple ingredients, this recipe is rich and creamy that’s perfect for breakfast, in burritos, or on avocado toast. Yum!
Why You’ll Love this Tofu Scramble
One of my favorite dinners when I was a kid was breakfast for dinner. We’d always make scrambled eggs, pancakes, french toast, tons of fresh fruit, and it was the best.
And going vegan doesn’t mean missing out on such a great meal!
This vegan scrambled tofu is rich and creamy and soft, just like scrambled eggs. It even has a slight “cheesy” flavor thanks to the nutritional yeast.
Coming together in about 15 minutes, this is perfect for a quick breakfast or easy dinner idea.
Serve it up with some vegan pancakes or even a vegan double chocolate donut!
This recipe draws inspiration from Rainbow Plant Life in that we fry up the tofu and then pour over an “eggy” sauce. I think this makes the perfect textured vegan eggs.
Ingredients
Here is a quick rundown of the ingredients needed for this recipe. For the full list, check out the recipe box below!
- Tofu: Firm tofu is the one I recommend the most in this recipe. It has a good balance of holding its shape while also making for a creamy scramble.
- Plant Based Milk & Vegan Mayo: Eggs traditionally have a runny, fatty flavor and we can achieve the same thing with a combination of dairy free milk and some vegan mayo. I prefer mayo over other fats because it has a nice neutral flavor and the right texture. I use soymilk that is unsweetened and unflavored but you can use other milks like almond milk or oat milk.
- Spices: To make the right balance of flavors, I suggest combining turmeric with garlic and onion powder, paprika, and a bit of nutritional yeast. Some recipes call for kala namak, which is a type of black salt with a sulfur flavor. I personally don’t like the taste of this so I don’t cook with it. But if you know you enjoy it, you can totally add it to your recipe.
- Soy sauce: This is a bit of umami flavor and a touch extra salt to help get that eggy flavor.
Variations
- Want to make them with veggies? Add the veggies when you add the crumbled tofu. Things like peppers, onion, mushrooms, and asparagus all are great. If you want to add spinach or kale, add them when you add the sauce as they don’t take as long to cook.
- Switch out the seasonings! Want to make these more southwestern inspired? Maybe with some Indian spices? You can totally add those to the sauce and really customize the flavors.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Start by draining and gently squeezing the tofu. You don’t need to fully press the tofu, just remove the visible water.
Crumble the tofu into a large skillet over medium heat and add the tablespoon of vegan butter. Cook this, stirring occasionally, to evaporate the water and gently brown the tofu.
Tip! Use a large skillet or flat bottomed fry pan to make this tofu. The tofu needs room to spread out and brown in a large pan.
While the tofu is cooking, in a small bowl or a large mixing cup (which is what I always use) mix together the eggy sauce.
After the tofu has cooked down and most of the water is gone (about 8 minutes) you can add the sauce over top.
Cook this for 1 to 2 minutes, depending on how “runny” you like your eggs to be. Taste for seasoning and you are done!
Tofu Scramble Questions
What’s the best tofu to use?
Firm tofu is my favorite to use in this recipe. I find that super firm or high protein tofu doesn’t give the same creamy texture as regular firm. Soft or silken tofu is too soft, turning to mush in the pan. Firm tofu is the Goldilocks of tofu for this recipe – it’s just right!
Do I have to press the tofu?
I give my tofu a quick squeeze before crumbling it into the pan but I don’t give it an official press. The majority of the water is cooked out of it in the pan so I find that pressing is unnecessary.
How to Store
Fridge: Store any leftover scrambled tofu in an airtight container in the fridge for 2 days.
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Equipment
- Large pan
- Measuring spoons
- measuring cups
- mixing spoon
- Mixing bowls
Ingredients
- 1 block firm tofu gently squeezed and crumbled
- ¼ teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 tablespoons nutritional yeast
- ½ cup soy milk or other plant based milk
- 1 tablespoon vegan mayo
- ½ teaspoon soy sauce or tamari
- 1 tablespoon vegan butter
- Pinch salt
- Freshly cracked black pepper
Instructions
- Crumble and cook the tofu. Drain the water from the tofu block and gently squeeze it in between a few sheets of paper towel or a clean kitchen towel. You don’t need to press the tofu, but just get some of the water out of it. Crumble the tofu into a large skillet and add the tablespoon of vegan butter. Cook over medium-high heat until the majority of the water has evaporated and it has lightly browned, about 8 minutes in my pan.
- Mix the sauce together. While the tofu is cooking, in a large measuring cup, combine the soy milk with vegan mayo, soy sauce, turmeric, garlic, onion, paprika, nutritional yeast, and a generous pinch of salt and some freshly cracked black pepper. Whisk together until smooth. Set aside.
- Combine and cook. Add the sauce mixture to the tofu in the pan and let it cook for 1-2 minutes, depending on how “runny” you like your eggs to be.
- Serve and enjoy! Plate up and enjoy! Sprinkle with additional salt or black pepper as needed.
Notes
- Variations
- Want to make them with veggies? Add the veggies when you add the crumbled tofu. Things like peppers, onion, mushrooms, and asparagus all are great. If you want to add spinach or kale, add them when you add the sauce as they don’t take as long to cook.
- Switch out the seasonings! Want to make these more southwestern inspired? Maybe with some Indian spices? You can totally add those to the sauce and really customize the flavors.
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How to Store
- Fridge: Store any leftover scrambled tofu in an airtight container in the fridge for 2 days.
Nutrition
More Breakfast Recipes
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