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5 from 2 votes

Vegan Tofu Scramble

by: claire cary

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.
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 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.


If you don't have extra firm tofu, regular firm will work as well!
The black salt is optional, but does give the tofu scramble more of a traditional egg flavor.
Feel free to add any additional spices you like. I love paprika, cumin, cayenne or onion powder.
Serving: 1cup / Calories: 179kcal / Carbohydrates: 6g / Protein: 12g / Fat: 7g / Fiber: 1g / Sugar: 1g

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