This easy tofu scramble recipe is a delicious vegan breakfast! It has a savory, eggy flavor and soft, creamy texture. Ready in 15 minutes!
This tofu scramble is one of my favorite vegan breakfast recipes, if not one of my favorite breakfasts, period. I think it’s just as delicious as classic scrambled eggs. It’s soft and creamy, and it has a rich, eggy flavor thanks to nutritional yeast and a few key spices. Bonus: it’s also high in protein!
I love having it in my rotation for mornings when I’m in the mood for a savory breakfast that doesn’t involve eggs. It’s easy to make in one pan, so you can throw it together on a weekday, but with the right fixings, it’s totally weekend-worthy too. Add veggies, if you like, and serve it with hot sauce, avocado, and a side of tortillas or toast. I hope you love this plant-based breakfast as much as I do!
Tofu Scramble Ingredients
Here’s what you’ll need to make this tofu scramble recipe:
- Crumbled extra-firm tofu – If you like a really soft scramble, you could try using silken tofu or firm tofu here. But I personally prefer the texture of extra-firm tofu. It still has a soft texture, but it doesn’t totally fall apart as it cooks. Simply crumble the tofu before cooking. Unlike in some of my other tofu recipes, there’s no need to press it!
- Unsweetened almond milk – For moisture! Another non-dairy milk, such as oat milk or soy milk, would work here too.
- Nutritional yeast – I’ve seen many tofu scramble recipes that call for kala namak, or Indian black salt, to create an eggy flavor. Because it’s not an ingredient I keep on hand, I turn to trusty nooch instead. Combined with a little Dijon mustard, it gives this scramble a savory flavor that I love.
- Turmeric – It gives this scramble its bright yellow color.
- Cumin, onion, and garlic – They round out the scramble’s savory flavor, adding sharp, aromatic depth.
- Extra-virgin olive oil – For cooking the scramble.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Tofu Scramble
This tofu scramble recipe is quick and easy to make. Here’s how it goes:
First, whisk together the almond milk, nutritional yeast, Dijon mustard, garlic, spices, and salt in a small bowl. This mixture will give the scramble its bold flavor and soft texture. Set it aside while you start to cook.
Next, sauté! Heat olive oil in a large frying pan over medium heat. Add the onion and cook until it softens. Then, stir in the tofu crumbles and cook until they’re warmed through, 3 to 5 minutes.
Finally, season. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes more, stirring occasionally. Turn off the heat, and season to taste. At this stage, I always add a big pinch of salt and several grinds of black pepper.
Enjoy!
Variation: Add vegetables!
Do you like your vegan eggs with veggies in them? Feel free to add some!
- Sauté mushrooms or peppers along with the onion.
- Or add diced zucchini, small broccoli florets, or chopped kale to the pan when you add the tofu.
Let me know what variations you try!
How to Serve Tofu Scramble
The simplest way to serve this tofu scramble is on its own. Pair it with toast for an easy, healthy breakfast.
But your options don’t end there! Here are a few more of my favorite ways to serve it:
How do you like to serve a tofu scramble? Let me know in the comments!
How to Store
Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days.
It reheats perfectly (I just pop it in the microwave), so it’s great for meal prep!
More Vegan Breakfast Recipes
If you love this tofu scramble, try one of these vegan breakfast recipes next:
Tofu Scramble
Serves 4
This tofu scramble recipe is a healthy, delicious vegan breakfast! Easy to make in one pan, it’s great for weekdays and weekends. Serve with toast and fresh fruit, or try one of the serving suggestions in the blog post above.
- ⅓ cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon-extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper
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In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
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Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
