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Tofu Scramble is easy to make and a great addition to any breakfast plate. Adding kala namak, makes for an extra “eggy” vegan scrambled egg!
I have been a big fan of tofu scrambled eggs because they are so simple and only take 10 minutes to make!
They are also an excellent canvas for all your favorite additions, whether that’s avocado toast, mushroom bacon, or lots of veggies.
And when I’m feeling extra fancy, these tofu “eggs” are delicious in vegan breakfast tacos and make-ahead breakfast burritos!
Ingredients
You will need these simple ingredients to make tofu scramble:
- Tofu - I tested this recipe with firm and extra-firm tofu, and both work great! This recipe is so easy because you don’t need to press the tofu at all. The extra moisture is just what we’re looking for!
- Oil - Olive oil or canola oil helps to give the scramble some color, but if you have a good non-stick pan, you can do it without it.
- Seasoning - A good seasoning mix transforms plain tofu into a delicious scrambled “egg.” I like to spice it up with garlic powder, onion powder, black pepper, kala namak (aka black salt), turmeric, and nutritional yeast. This mix gives it a savory, eggy flavor and that classic yellow color.
- Plant-Based Milk (optional) - I’ve made tofu scramble with and without adding milk. It really just depends on your preference! Adding just a little splash of liquid at the end, whether that is milk or water, helps give an “eggier” texture where, without the tofu is a little drier. Just make sure it’s unsweetened and unflavored!
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Variations
Cheesy eggs - If you aren’t a fan of nutritional yeast and want a cheesier flavor, prepare the seasoning mix without nutritional yeast and instead add ½ cup of vegan cheese.
Southwest-style - Add some chili powder and ground cumin as well as the other spices listed.
Indian-style - Add chili powder, ground cumin, and garam masala in addition to the other spices.
Spicy eggs - Once the tofu scramble is finished cooking, top it off with a drizzle of sriracha (or hot sauce) for an extra kick.
How to Make Tofu Scramble
Here’s a step-by-step guide to making the best scrambled tofu eggs:
1. Crumble tofu directly into a pan heated to medium-high heat.
2. Cook for about 5 minutes until it just starts to become golden.
3. Add the seasoning and mix to coat the crumbled tofu.
4. Cook the tofu for another 5 minutes and add a splash of milk.
Ways to Serve
Here are a few ideas for how to serve scrambled tofu:
- With veggies - before you cook the tofu, saute some chopped onion, red bell peppers, and broccoli! You can also add some spinach or leafy greens just before the scramble finishes cooking, allowing it to wilt down.
- Tacos, Bowls, or Burritos- These options follow the same idea of adding to the scramble. Some classic options include black beans, tomatoes, and avocado. Check out vegan breakfast tacos and make-ahead burritos for more ideas!
- With Home Fries - Who doesn’t love potatoes at breakfast time? Home fries or hash browns are great additions to a vegan scrambled egg breakfast.
- On Avocado toast - Add scrambled tofu on top of avocado toast for a satisfying start to the day!
- Fried Rice - If you’re craving classic fried rice, add leftover tofu scramble for that eggy feel.
- Full Breakfast Spread - I love serving vegan eggs with vegan buttermilk biscuits, vegan French toast, protein waffles, or oatmeal pancakes to get a mix of sweet and savory.
Storage
Store tofu scrambled eggs in an airtight container in the refrigerator for 3 to 4 days.
Reheat scrambled tofu in a skillet over medium heat, stirring occasionally, until warmed through. If needed, add another splash of milk at the end. You can also microwave it in short intervals.
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📖 Recipe
Tofu Scramble
Ingredients
- 14 ounces extra firm tofu
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast optional
- ¼ teaspoon turmeric optional for color
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kala namak aka black salt
- ½ teaspoon black pepper
- 2 tablespoons plant-based milk see notes
Instructions
- Heat a large pan to medium-high heat with a little olive oil.
- Pour out the excess water from the package, but do not press the tofu.
- Crumble the block of tofu directly into the pan. Vary the crumble between small and large chunks of tofu.
- Cook the tofu for about 5 minutes until it just starts to become golden.
- Add the seasoning and mix to coat the crumbled tofu.
- Cook the tofu for another 5 minutes, stirring continuously. Break down any large chunks of tofu with a spatula.
- If desired, add a splash of water or plant-based milk to make the texture “eggier” if the tofu has become too dry.
Notes
- Tofu - Tofu typically ranges from 12 to 18 ounces. A couple of extra ounces won't matter much, so use your entire block. Adjust spices to taste, adding more salt and garlic if needed.
- Milk - The addition of plant-based milk or water is optional but helps if your tofu dries out while cooking. Make sure you use unsweetened and unflavored milk!
- Kala Namak or Black Salt gives tofu scramble an "eggy" flavor. If you don't have any, you can use regular salt, but I highly recommend just buying some to have on hand!
Nutrition
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on April 17, 2020.
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