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    Home » Meals » Breakfast

    Best Tofu Scramble Recipe

    Published Dec 29, 2020 · Updated Dec 2, 2021 · 12 Comments

    5.2K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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.

    vegan tofu scramble with sliced scallions on a white plate.
    Jump to:
    • Ingredients
    • Storage
    • Substitutions & Variations
    • Recipe
    • Comments

    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.

    ingredients for tofu 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!
    • 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.

    vegan tofu scramble 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 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.
    close up on scrambled tofu in a skillet

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Recipe

    Tofu Scramble

    Karissa Besaw
    This vegan egg scramble is made using 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 28 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Resting Time 10 mins
    Total Time 15 mins
    Course Breakfast
    Cuisine Vegan
    Servings 2
    Calories 147 kcal

    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.

    Nutrition

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

    More Vegan Breakfast Recipes

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    • Vegan Country Gravy
    • Vegan Chocolate Banana Bread
    • Vegan Lemon Coconut Pancakes
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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