This easy vegan tofu scramble is a simple and healthy breakfast that is ready to eat in under 20 minutes! Enjoy this scrambled tofu eggs recipe on toast, in a burrito, or just as is with your favorite veggies.
I love scrambled eggs as much as the next person, but this vegan tofu scramble is such a great way to mix things up. Same with my chickpea scramble!
It’s made with just a handful of ingredients you most likely have on hand and takes about 20 minutes from start to finish!
These tofu scrambled eggs are healthy, high in protein, so easy to make and completely vegan and gluten free. It features my homemade cashew cream which sets this recipe apart from others and makes it so creamy.
While both are very healthy, tofu scramble is not better or worse than regular scrambled eggs. Both are high in protein and other nutrients, just have a different nutrient profile. They can both be part of a balanced diet!
Tofu. Tofu tofu scramble, you can use either extra firm tofu or firm tofu. I used extra firm, but either will work. I do not recommend silken as you want to retain some firm texture to the scramble, but medium tofu will work if you like a really soft scramble.
Nutritional yeast. Not to be confused with bakers yeast or yeast you would find in bread or pizza crust. Nutritional yeast is inactive yeast and adds a cheesy flavor to this recipe.
Olive oil. You need just one tablespoon of olive oil which we will saute with the tofu before adding all of the spices.
Spices. You need some turmeric to give the tofu a yellow color, garlic for flavor, then some salt and pepper. You can also add paprika for some spice or even curry powder for a fun twist!
How to make tofu scramble
Step 1: Crumble up the tofu. I do this with my hands, so make sure they’re clean! Just use your hands to crumble up the tofu right into your pan until it has an almost scrambled egg like consistency.
I like to keep some larger pieces and some smaller.
Step 2: Saute. With a bit of olive oil to help cook it down a bit.
Step 3: Add all ingredients. Next, we’ll add in all spices, the water and cashew cream. If you want a nut free option, you can sub the cashew cream with non-dairy greek yogurt.
Step 4: Simmer and serve. Let simmer for about 10 minutes to cook off some of the water and allow all of the flavors to blend
Add some veggies!
Just like with regular scrambled eggs, you are welcome to leave this tofu scramble really simple and serve as is, or add some veggies to the mix!
I love using kale, tomatoes, bell pepper, onion etc. If using things like kale and spinach, you can add them right into the tofu after it simmers and they will wilt.
If you are using other veggies like peppers, I would saute them on the side, then mix them in.
How to serve
I love serving this with veggies like I suggested above, on some avocado toast, or in a burrito!
It’s so delicious with some black beans, cheese, sauteed peppers and onions and all wrapped up in your favorite tortillas with some buffalo sauce or hot sauce.
It’s also delicious with some salsa or other spices like paprika, cumin or onion powder added in. Feel free to get creative!
Frequently asked questions
Do you need to press tofu for scramble?
No need to press the tofu! The extra liquid will cook off when we saute it in the beginning, and in general we want it to have a softer texture. The tofu will not get crispy like if we bake it, which is what we want!
You want to drain off the extra liquid, but no need to press.
Does it keep?
Yes! This vegan tofu scramble recipe will keep in the fridge for about 3 days. I suggest reheating it on the stove with a splash of oil, but the microwave will also work.
It may dry out as it sits so I suggest adding a splash of water, milk or veggie broth to make it creamy again.
Does it taste like eggs?
If you want to give this tofu scramble a real egg like flavor, I suggest adding some black salt. It’s totally optional, and this recipe will be just as delicious in its own right.
Try these vegan breakfast recipes next!
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Vegan Tofu Scramble
by: claire cary
- 1 16 ounce package extra firm or firm tofu
- 1 tablespoon olive oil
- ¼ teaspoon turmeric
- 2 teaspoons nutritional yeast
- ½ teaspoon garlic powder
- 1/2-1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons cashew cream click for recipe
- 3 tablespoons water
- optional: 1/4-1/2 teaspoon black salt gives an eggy flavor
- Remove the tofu from the package and drain off the extra liquid.
- Add the olive oil to a skillet (cast iron or regular) and heat over low/medium heat.
- Add the tofu and crumble in your hands. I like to leave some larger pieces and some smaller.
- Cook for about 5 minutes, then add in all remaining ingredients.
- Let simmer for 5-10 minutes, then taste and adjust flavors as desired, I usually like it on the saltier side.
- Feel free to add in any other veggies like sauteed bell pepper, kale, spinach or tomatoes.
- Serve as is or with toast, avocado toast, in a burrito or breakfast taco.