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Best Tofu Scramble Recipe

If you’re looking for a protein-packed vegan breakfast to replace your morning eggs, you’re going to love this tofu scramble. This dish has 19 grams of protein per serving.

Tofu scrambled eggs with sliced scallions on a white plate.

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If you’re new to veganism or looking to eat more plant-based meals, you may have a very common question: What can I eat for breakfast as a vegan?

I get it. A lot of vegan breakfasts center around oats or smoothie bowls. If you prefer savory breakfasts like me, those just don’t cut it all the time. Thankfully, there are a ton of savory vegan breakfast options to try.

When I’m looking to indulge in some comfort food, my go-to is vegan sausage gravy and biscuits. For a healthier option, I love a good potato hash or toast with tofu scrambled eggs.

Tofu scramble is an easy, high-protein vegan breakfast idea. 1 serving (half of this recipe) has a whopping 19g of protein. It’s a great way to fuel your body and start your day, especially if you add in veggies like tomatoes, spinach, mushrooms, zucchini…whatever you love.


This is a flavor-packed recipe thanks to a few important dried spices. Reminder: You can find the printable, detailed recipe in the recipe card below.

ingredients for vegan egg scramble: dried spices, extra firm tofu and nutritional yeast.
  • Extra-Firm Tofu. There’s no need to press your tofu for this recipe, which makes it extra quick and easy. Extra-firm tofu gives you the best texture and a ton of protein.
  • Turmeric. This is more for color than flavor, so if you don’t have it on hand, you can omit the turmeric.
  • Onion and garlic powder. These add a deeply savory flavor to the scramble without any chopping.
  • Parika. For a bit of a kick.
  • Nutritional yeast. The secret to cheesy vegan tofu scramble without any dairy!
  • Salt. For a real eggy flavor, there’s nothing better than Kala Namak black salt. It’s actually more pink in color and smells of sulfur, but it totally hits the nail on the head in the flavor department. You can use regular salt instead.

How to Make Tofu Scramble

Tofu in a bowl with seasoning.
  1. Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble. (There is no need to press the tofu for this recipe. In this case, we want to keep the liquid!)
  2. Mix together the tofu, nutritional yeast, garlic, onion, salt, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
  3. On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don’t find oil is necessary, but you can cook in 1-2 teaspoons of oil.


Tofu scramble is also a great make-ahead vegan breakfast recipe. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave or in a skillet to crisp the tofu up again.

For an all-protein breakfast, enjoy your scramble as-is. Or add a side of toast to round out the meal.

Vegan eggs in a cast iron skillet.

Substitutions & Variations

  • Other flavors. You can substitute the dried seasonings with any of your favorite spices or seasoning blends.
  • Spicy scrambled tofu. For more heat, add crushed red pepper flakes or your favorite hot sauce.

Veggie Add-Ins

Add any diced veggies to amp up the nutrition and flavor in your breakfast. My favorite add-ins include:

  • Tomatoes
  • Spinach
  • Kale
  • Mushrooms
  • Bell Peppers
  • Onions
  • Zucchini

For vegetables that take longer to cook, like mushrooms and onions, you will want to sauté these in oil before adding in your tofu. On the other hand, soft vegetables like spinach or tomatoes can be tossed in toward the end of the cooking process.

Close up on scrambled tofu in a skillet.

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Tofu Scramble

Karissa’s Vegan Kitchen
Vegan tofu scramble made with extra firm tofu and seasonings like nutritional yeast, Kala Namak salt, and paprika. You can add your favorite veggies for some added nutritional benefit and tastiness. 
5 from 38 votes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Vegan
Servings 2
Calories 147 kcal


Optional veggie add-ins

  • 2 cups packed fresh baby spinach
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped mushrooms


  • Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.
  • Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
  • On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don't find oil is necessary, but you can cook in 2 teaspoons of oil.


  • If you like a wetter “egg” scramble, sauté with 2 tablespoons of water.
  • Don’t like nutritional yeast? Go ahead and leave it out.
  • You can use regular table salt in place of kala namak.


Calories: 147kcalCarbohydrates: 9gProtein: 19gFat: 4gSaturated Fat: 1gSodium: 127mgPotassium: 474mgFiber: 2gSugar: 2gVitamin A: 123IUCalcium: 62mgIron: 3mg
Did you try this recipe?Let us know how it was!

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  1. 5 stars
    Ahhh this recipe is the best. So good! I fry up onions before I throw my tofu scramble in to fry. And then I air fry potatoes and throw in spinach. So good!

    Thanks for the recipe!!!

  2. 5 stars
    Ooooh my gosh this was SO good! I’ve been scared of tofu scramble as the concept seemed so foreign to me as a newly-converted plant-based eater. I finally worked up the courage to try your recipe today and it was soooooo good! Definitely my new favourite breakfast. Thank you so much!

  3. 5 stars
    Just tried this without the fancy black salt, but with a cup of spinach and a handful of grape tomatoes. Was very tasty! Will make again! Thank you for the recipe.

  4. 5 stars
    So easy and delicious! It makes quite a big portion so I froze the leftovers in tortillas for quick breakfasts. I used Pink Himalayan salt since I didn’t have the Kala Namak salt. Turned out great! Thanks

  5. 5 stars
    This is the first time I have ever made tofu scramble and it was DELICIOUS!! I substituted the mushrooms and spinach for broccoli and onions, I highly recommend!

  6. 5 stars
    This is the first time I have actually loved a tofu scramble. The black salt made a huge difference. This IS my go-to tofu scramble recipe, I did add a slice of Daiya “provolone cheese” it’s awesome.

  7. 5 stars
    Excellent idea! I’ve had nutritional yeast and tofu in my kitchen for years but never thought to combine them. I skipped the black pepper because I never really cared for eggs anyways. But this is delicious without it and less sulfur-tasting than chicken eggs. And no cholesterol!! And not just for breakfast! Adding shrooms ups the protein for a lunch or dinner. Thanks, Karissa!

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