Knowing how to make tofu scramble is simple with this easy scrambled tofu recipe. Skip traditional eggs and opt for this easy tofu scrambled eggs recipe for a protein-packed vegan breakfast. Made with just a handful of ingredients, these vegan scrambled eggs are ready in just 10 minutes.
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Table of Contents
Why You’ll Love This Recipe
- Quick + easy: This simple tofu scramble comes together with a handful of ingredients in just 10 minutes.
- Budget-friendly: Four servings of vegan scrambled eggs cost less than one dollar per serving.
- Simple: This basic tofu scramble recipe uses tofu along with the perfect blend of spices. It skips the harder-to-find ingredients like black salt and nutritional yeast.
- Meal prep: This savory vegan breakfast recipe is perfect for meal-prepping. Double the recipe and store leftovers in an airtight glass container to enjoy throughout the week.
Nutrition
The main ingredient in this recipe is tofu. One serving of tofu contains 3g of carbs, 2g of fiber, 9g of fat, and 17g of protein. Tofu is rich in calcium, manganese, copper, and selenium. It is also a good source of vitamin A, phosphorus, iron, magnesium, and zinc.
A comparative study found that a higher intake of soy products (including tofu) can decrease depressive symptoms during pregnancy.
(In case you’re wondering, I have a Masters degree in Nutrition, and I am obsessed with how mental health can be improved by diet!)
Ingredients + Notes
The ingredients for this savory breakfast scramble are simple.
- Tofu: Use medium or firm tofu for best results.
- Turmeric: This ingredient isn’t 100% necessary, but it does give this vegan scrambled egg recipe its vibrant yellow color.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions + Variations
This easy vegan tofu scramble uses basic ingredients you probably already have on hand. If you want to make it extra special, here are a couple of recommendations along with an easy variation.
- Black salt: Black salt (kala namik) is a unique salt that can give this easy tofu scramble an eggy taste as it contains sulfur compounds. (I didn’t use it in this recipe because it can be hard to find.)
- Nutritional yeast: This is another great addition to this recipe, but unnecessary. If you have it on hand, though, it can make a great addition. If you have some on hand and want to add it, I recommend adding 2-3 teaspoons to your vegan scramble.
- Turmeric: I do use turmeric in this recipe. It gives these vegan scrambled eggs their rich yellow color to mimic a traditional egg. That being said, if you don’t have any on hand, it’s okay to omit it.
- Herbs: Adding fresh or dried herbs to your vegan eggs can add a punch of flavor. My favorite to add is basil. Start with half of a teaspoon of dried basil or 1-2 tablespoons of fresh basil finely chopped.
- Bell pepper: Add a quarter of diced bell pepper for more of a veggie scrambled egg experience.
- Onion: A quarter of a diced onion is a great addition to this easy vegan scramble recipe.
- Garlic: This recipe uses garlic powder to make it as accessible as possible. However, fresh minced garlic is always a great option.
How To Make Tofu Scramble
- Strain tofu and remove from packaging. Wrap it in a clean kitchen towel (flour sack towels work great for this) or paper towels. Gently squeeze the tofu in the towel a couple of times. (The goal here is to remove some of the moisture so your tofu scramble isn’t watery.)
- Add oil to a skillet over medium-low heat. Using your hands, crumble the tofu into the pan.
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- Whisk milk, spices, and salt together in a small bowl. Pour over tofu and combine thoroughly.
- Cook for about five minutes, stirring occasionally to prevent burning.
- Serve with vegan sausage, toast, fresh greens, or avocado.
Servings Ideas
There are many ways to enjoy vegan scrambled eggs. Here are some suggestions.
- Toast: Make this easy tofu scramble and serve it with greens, Pickled Lime Red Onion on your favorite toast.
- Sides: When it comes to picking the perfect side dish, I recommend these Baked Home Fries.
- Mains: If you are looking to enjoy these tofu scrambled eggs as a side, then I recommend pairing them with Potato Waffles, Applesauce Waffles, Classic Vegan Pancakes, or Homemade Vegan Banana Pancakes.
- Drinks: Enjoy a homemade Boba Coffee, Oat Milk Matcha, or Strawberry Matcha Latte with these vegan scrambled eggs!
Storage Tips
These vegan eggs are great for meal prep.
- Fridge: Store this simple vegan scramble in an airtight container in the fridge for up to 4-5 days.
- Freezer: These tofu scrambled eggs freeze really well. Store in an airtight freezer-safe container for up to a month.
FAQ
Yes, tofu scramble is healthy. Tofu is rich in calcium, manganese, copper, and selenium. It is also a good source of vitamin A, phosphorus, iron, magnesium, and zinc.
It all depends on who you ask. That being said, one serving of tofu scramble contains 10 more calories than one egg. The tofu is also higher in protein and fat, which helps keep you satiated for longer. In addition, plants don’t contain cholesterol, so if you are looking to eliminate or reduce your cholesterol intake, tofu scramble is the better choice.
This really depends on personal preference. However, onion, bell pepper, and spinach are classics when it comes to scrambled eggs, whether you’re making them vegan or vegetarian.
More Vegan Breakfast Recipes
If you tried this Easy Tofu Scramble Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
How To Make Tofu Scramble
Ingredients
- 14 oz medium tofu
- 1 tablespoon avocado oil
- 2-3 tablespoon vegetable broth
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt, (to taste)
- 1/4 teaspoon ground black pepper, (to taste)
Instructions
- Strain tofu and remove from packaging. Wrap it in a clean kitchen towel (flour sack towels work great for this) or paper towels. Gently squeeze the tofu in the towel a couple of times. (The goal here is to remove some of the moisture so your tofu scramble isn’t watery.)
- Add oil to a skillet over medium-low heat. Using your hands, crumble the tofu into the pan.
- Whisk milk, spices, and salt together in a small bowl. Pour over tofu and combine thoroughly.
- Cook for about five minutes, stirring occasionally to prevent burning.
- Serve with vegan sausage, toast, fresh greens, or avocado.
Video
Notes
- Black salt: Black salt (kala namik) is a unique salt that can give this easy tofu scramble an eggy taste as it contains sulfur compounds. (I didn’t use it in this recipe because it can be hard to find.)
- Nutritional yeast: This is another great addition to this recipe, but unnecessary. If you have it on hand though, it can make a great addition. If you have some on hand and want to add it, I recommend adding 2-3 teaspoons to your vegan scramble.
- Turmeric: I do use turmeric in this recipe. It gives these vegan scrambled eggs their rich yellow color to mimic a traditional egg. That being said, if you don’t have any on hand, it’s okay to omit it
- Fridge: Store this simple vegan scramble in an airtight container in the fridge for up to 4-5 days.
- Freezer: These tofu scrambled eggs freeze really well. Store in an airtight container freezer-safe container for up to a month.
Nutrition
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Reference
Miyake, Y., Tanaka, K., Okubo, H., Sasaki, S., Furukawa, S., & Arakawa, M. (2018). Soy isoflavone intake and prevalence of depressive symptoms during pregnancy in Japan: baseline data from the Kyushu Okinawa Maternal and Child Health Study. European journal of nutrition, 57(2), 441–450. https://doi.org/10.1007/s00394-016-1327-5
This is so simple and delicious!
Yay! Happy you liked it!