Vegan Tofu Scramble

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Best Vegan Tofu Scramble Recipe

This delicious vegan tofu scramble is the perfect egg alternative for breakfast!

 

It’s perfectly spiced, has a slight cheesy flavor and is ideal for adding veggies to.

 

This breakfast is ready in under thirty minutes and offers a budget-friendly, high-protein vegan meal.

 

It’s such an easy and filling way to start the day!

Tofu Scramble

I love how versatile and inexpensive tofu is.

 

It can literally become a substitute for almost anything: eggs, chicken, fish and more!

 

Tofu has the perfect egg like texture for a vegan scramble, and with the right spices you’ll be shocked at how similar the taste is.

Tofu Scrambled Eggs

Easy Vegan Scrambled Eggs

This egg free scramble is a great recipe for entertaining when you need something filling for breakfast or brunch.

 

It comes together in no time and is almost effortless to create!

 

It’s also perfect for adding any veggies you have into, though my favorites are always peppers, tomatoes and spinach.

Vegan Tofu Scramble

This scramble is perfect served with toast and tempeh bacon, but you can also serve it with fresh avocado or tomato slices!

 

It’s also incredible in a tortilla as a breakfast wrap!

Recipe for Tofu Scramble

How to Make Tofu Scramble

Preparing the Tofu and Veggies

To make this easy vegan scrambled egg recipe, start by adding the oil (or vegan butter) to a large pan over medium heat.

 

Remove your tofu from the package, drain any liquid out and then crumble into the pan in large pieces (you can always break these into smaller pieces in the pan if needed).

 

You don’t need to press the tofu beforehand because the liquid will evaporate as it cooks.

 

Then add in the spices and any veggies and mix well.

 

You want to mix until the tofu is colored yellow from the turmeric to give it a more egg like appearance!

 

Let this cook for about five minutes, or until the veggies begin to soften a bit, stirring often.

Tofu Scramble with Nutritional Yeast

Making Tofu Moist and Flavorful

Now, add in unsweetened, unflavored plant milk and mix well.

 

Adding plant milk is super important to get a moist and fluffy scrambled tofu.

 

Without it, your scramble may end up a bit dry.

 

Cook another five minutes or so, or until the tofu has absorbed most of the plant milk and is the desired thickness.

Tofu Scramble with Spinach

Serving Tofu Scramble

That’s it – the scramble is ready to be served.

 

My favorite way to eat tofu scramble is with chopped green onions on top!

 

It’s also great with toast and some tempeh bacon like I used in my Vegan BLT.

Tofu Scramble Spinach

Tofu Scrambled Eggs with Nutritional Yeast

Nutritional yeast is such a perfect secret ingredient to so many vegan recipes!

 

It’s great to keep on hand for so many different kinds of dishes.

 

Using it in a scramble adds a cheesy flavor that helps it resemble normal egg scrambles.

 

It also helps with the color, but I still like to add a sprinkle of turmeric to really give them a classic yellow color!

 

You can also add in some vegan cheese if you’d like, either towards the end of cooking or when it’s done!

Tofu Scramble Recipe Vegan

The perfect breakfast or brunch on a plate!

Tofu Scramble Spinach

This recipe is:

  • Easy
  • Delicious
  • Flavorful
  • Egg-like
  • Vegan
  • Budget Friendly
  • Perfect for Breakfast

 

Check out these other delicious vegan breakfast recipes!

Easy Vegan French Toast

Fluffy Vegan Pancakes

Vegan Homemade Spinach Quiche

Vegan Eggs Benedict

Best Vegan Biscuits and Gravy

 

 

Tofu Scramble Breakfast

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Best Vegan Tofu Scrambled Eggs

Tofu Scrambled Eggs

Vegan Tofu Scramble

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy and delicious vegan tofu scramble recipe with peppers, tomatoes and spinach. Ready in no time and the perfect eggless breakfast.

Ingredients

  • 1 16 oz. Block Extra Firm Tofu
  • 2 Tbsp Nutritional Yeast
  • 1/2 Tsp Ground Turmeric
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/2 Cup Plant Milk (unsweetened, unflavored)
  • 2 Tbsp Oil (or vegan butter)
  • Salt/Pepper to taste
  • 1/2 Pepper, chopped (optional)
  • 1/2 Cup Tomatoes, chopped (optional)
  • 1/2 Cup Spinach, chopped (optional)
  • Green Onion, chopped (to top)

Instructions

  1. Add oil to a large pan over medium heat.
  2. Remove tofu from package and drain any liquid out, then crumble into pan in large chunks (no need to press tofu).
  3. Add nutritional yeast, turmeric, garlic, onion, salt, pepper, peppers, tomatoes and spinach and mix well.
  4. Cook for about five minutes, stirring often, or until very fragrant and the veggies have started to soften.
  5. Add plant milk and bring to a simmer. Cook for about five more minutes or until tofu has absorbed the milk and reached your desired thickness.
  6. Serve with green onions on top!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 187mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 15g

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