The Best Tofu Scramble
Start your day with The Best Tofu Scramble! This high-protein vegan breakfast is made in one pan with tofu, flavorful spices, and totally customizable with your favorite veggies!

Growing up, scrambled eggs were a breakfast staple for me (I’d smother them in ketchup-ha!).
Once I went vegan, I discovered tofu scramble—a plant-based, protein-packed alternative that tastes just as good (if not better) than traditional scrambled eggs!
This tofu scramble recipe is packed with protein from the tofu and flavor from the seasonings. It’s really customizable, too! Enjoy it as you would traditional scrambled eggs.
It’s light enough to not make you feel blah, and will keep you full until lunch time (unless you’re having it for dinner, because breakfast for dinner is seriously the best).
Plus, it’s quick and easy to whip up in just 10 minutes.
Why You’ll Love this Tofu Scramble
- Quick and Easy: Ready in just 10 minutes!
- Plant-Based:Â A delicious, plant-based alternative to scrambled eggs. Completely vegan and packed with protein from the tofu.
- Meal-Prep Friendly:Â This recipe reheats great, making it perfect for leftovers or meal prepping.
- Customizable:Â Add your favorite veggies and enjoy it on its own, in a breakfast burrito, or served on top of sourdough toast with mashed avocado (my personal favorite!).
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Firm Tofu: Firm tofu works best for this recipe as it has the most similar consistency to scrambled eggs.
- Turmeric: This spice gives the tofu scramble that classic yellow color of eggs. It also provides anti-inflammatory benefits!
- Nutritional Yeast: Adds a cheesy, umami flavor while enhancing the yellow color. Plus, it’s a great source of vitamin B12.
- Spices:Â This recipe uses a mix of salt, pepper, onion powder, and garlic powder.
- Non-Dairy Milk (or Water):Â Optional, but great for a creamier texture depending on your preference.
How to Make The Best Tofu Scramble
- Crumble the Tofu: Using your hands, crumble the tofu into a bowl and set it aside. No need to press or drain—it’s ready to use!
- Cook the Veggies (Optional): If you’re adding vegetables like onions, peppers, or mushrooms, sauté them in a pan over medium heat with a teaspoon of olive oil until softened.
- Add the Tofu and Seasonings:Â Once the veggies are cooked, add the crumbled tofu to the pan and stir in the seasonings. Cook for about 5 minutes, stirring occasionally, until the tofu is warmed through.
Adding Veggies to Tofu Scramble
I love mixing in vegetables for added nutrients and flavor. Feel free to throw in whatever you have on hand! Here are some of my favorite add-ins:
- Mushrooms: Adds an umami flavor.
- Onion:Â Enhances the overall flavor.
- Red Bell Pepper:Â Brightens up the dish.
- Cooked Sweet Potato:Â A vitamin C powerhouse that pairs perfectly with tofu. Great for using leftover sweet potato.
- Fresh Spinach:Â If I have spinach in the fridge, I always toss it in. It’s packed with magnesium and calcium for a nutritious boost. Kale works, too.
Serving Suggestions
I love topping my tofu scramble with sliced avocado, hot sauce, and everything but the bagel seasoning. Other topping ideas include: salsa, tomato, pico de gallo, scallions, and cilantro.
Tofu scramble tastes amazing by itself or wrapped in a breakfast burrito/taco. It reheats great too, making it perfect for meal prep or enjoying as a quick breakfast or brunch the next day.
Frequently Asked Questions
What kind of tofu is used for tofu scramble?
Use firm tofu (my preference) or extra-firm tofu as they will hold their shape and give your scramble the perfect texture. Don’t use silken tofu!
How long does tofu scramble last in the fridge?
Store the tofu scramble in an airtight container in the fridge for 2-3 days. When reheating (in a pan or microwave), you may need to add a splash of water or non-dairy milk, as it can dry out over time.
Is tofu scramble good for you?
Yes! Tofu is a great source of protein and various nutrients such as calcium and magnesium. Paired with avocado for healthy fats and turmeric for it’s anti-inflammatory properties, this tofu scramble is a healthy breakfast option.
More Vegan Breakfast Recipes
- The Best Chia Pudding
- Pistachio Overnight Oats
- Brownie Baked Oatmeal
- Chocolate Peanut Butter Chia Pudding
- Banana Pancakes (3 ingredients)
- Easy Granola Yogurt Cups
- Banana Chia Pudding (Easy & Vegan)
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
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The Best Tofu Scramble
Ingredients
Tofu Scramble
- 1 tablespoon olive oil, optional
- 1 14 oz package firm tofu
- 3 tablespoons nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1-2 tsp non-dairy milk, or water (optional)
Toppings
- sliced avocado
- hot sauce
- everything but the bagel seasoning
Instructions
- Crumble the tofu with your hands into small pieces. Set aside.
- In a large non-stick pan over medium heat, add olive oil (if using).
- If adding veggies (such as onions, peppers, mushrooms, etc.) add them to the pan and saute for 5-7 minutes before adding the tofu.
- Add the crumbled tofu, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black pepper. Let cook for 5 minutes, stirring occasionally.
- Add a handful of fresh spinach or kale, if using. Then, stir in the non-dairy milk or water until a creamy consistency in achieved.
- Serve with desired toppings (such as sliced avocado and hot sauce). Enjoy!
this tasted amazing! best breakfast ever!
Hi Emma – so glad you liked it 🙂