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If you're looking for a protein-packed vegan breakfast to replace your morning eggs, you're going to love this tofu scramble with 19 grams of protein per serving.
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 scramble.
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.
Ingredients
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!
- Kala Namak. 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.
Storage
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.
- Veggie tofu scramble. Add any diced veggies to amp up the nutrition and flavor in your breakfast. My favorite add-ins include tomatoes, spinach, and mushrooms.
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Recipe
Tofu Scramble
Ingredients
- 1 block (14oz) extra firm tofu - no need to press
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kala namak salt - see notes
- ¼ teaspoon paprika
- ¼ teaspoon turmeric - optional for color
- pepper to taste
Optional veggie add-ins
- 2 cups packed fresh baby spinach
- ½ cup chopped tomatoes
- ½ cup chopped mushrooms
Instructions
- 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.
Notes
- 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.
Ruthann Weldon says
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!!!
Mel says
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!
Karissa says
Thanks, Mel! I'm so happy you loved it!
Kindall says
can this be frozen? if not, how long will it last in refrigerator?
Karissa says
I haven't tried to freeze, so I'm not sure! It will probably last up to about 3 days in the fridge.
Rebecca Rose says
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.
Nicola says
Very nice and so simple. I will be making it again.
Tammy says
Amazing!!!!! Thank you!!
Arlene says
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
Nicole says
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!
Dianne says
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.
Lora says
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!