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.
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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.
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.
- 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
- 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!)
- Mix together the tofu, nutritional yeast, garlic, onion, salt, 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 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.
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.
Add any diced veggies to amp up the nutrition and flavor in your breakfast. My favorite add-ins include:
- Bell Peppers
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.
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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.