We may earn money or products from the companies mentioned in this post.(Last Updated On: December 9, 2022)
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!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.
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. You can also try it with some of my Vegan Tofu Spam chopped up!
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 perfect to serve alongside my Cheesy Vegan Breakfast Casserole or my Vegan Granola Breakfast Tarts!
It’s also incredible in a tortilla as a breakfast wrap!
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.
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.
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 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!
The perfect breakfast or brunch on a plate!
This recipe is:
- Budget Friendly
- Perfect for Breakfast
Check out these other delicious vegan breakfast recipes!
Pin this for later!
Vegan Tofu Scramble
Easy and delicious vegan tofu scramble recipe with peppers, tomatoes and spinach. Ready in no time and the perfect eggless breakfast.
- 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)
- Add oil to a large pan over medium heat.
- Remove tofu from package and drain any liquid out, then crumble into pan in large chunks (no need to press tofu).
- Add nutritional yeast, turmeric, garlic, onion, salt, pepper, peppers, tomatoes and spinach and mix well.
- Cook for about five minutes, stirring often, or until very fragrant and the veggies have started to soften.
- 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.
- 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
16 thoughts on “Vegan Tofu Scramble”
I honestly have no idea how to cook tofu. This is the perfect starter recipe for me.
Thanks!! It’s a good first recipe to try with tofu!
These looks just like real scrambed eggs except I feel great about how it’s plant based! Such a wonderful breakfast!
I love this option for a vegan breakfast!
Thank you! Me too. 🙂
I really can’t believe I have found a delicious and healthy tofu recipe like this! And It’s suuuper easy to make!
Yum! This was so simple and an loved how it was healthy, yet so tasty. Thanks for a wonderful breakfast recipe!
Thank you!! 🙂