tofu scramble recipe

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Tofu Scramble

almond milk

yeast

garlic

Dijon mustard

turmeric

cumin

tablespoon-extra virgin olive oil

onion

extra-firm tofu (patted dry and crumbled)

Sea salt and black pepper

Tomatoes, salsa or pico de gallo

Avocado and/or tomatillo salsa verde

spinach

Cilantro

Tortillas

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.

Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

This tofu scramble recipe with black beans is a vegan breakfast idea that's simple and delicious: just a few simple ingredients bring big flavor.

Tofu Scramble Recipe with Black Beans

olive oil

black beans (or 1 1/2 cups cooked or Instant Pot black beans)

cilantro

firm tofu

Kosher salt

Black pepper

Radishes (optional)

Corn tortillas (optional)

Mince 3 cloves garlic &#8212; separate out 1 clove for the black beans and 2 cloves for the tofu.

In a medium pot, heat 2 tablespoons olive oil. Add 1 clove garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses.

Meanwhile, drain the tofu, and squeeze it a bit to remove extra liquid. Crumble it into a bowl. In a large non-stick skillet, heat 3 tablespoons olive oil. Add the 2 cloves garlic and the cumin and stir for about 1 minute. Add the tofu crumbles and heat until browned and starting to crisp, about 15 minutes, stirring occasionally. Turn off the heat and add a good amount of salt and pepper (we used ½ teaspoon each).

Garnish with chopped cilantro and sliced radishes. If desired, serve with warmed corn tortillas.

This savory vegan Tofu Scramble is loaded with protein, delicious cheesy flavor, and fresh veggies. Everything cooks together in one skillet and is ready in 30 minutes for an easy breakfast, brunch, or brinner!

The Best Tofu Scramble

12 oz blocks of firm tofu (drained and

tbsp extra virgin olive oil

garlic cloves

red bell pepper (diced)

vegan sausages (sliced,

frozen spinach (or 4 cups chopped fresh spinach)

yeast (to taste)

tsp kala namak (black salt)

turmeric powder

1/2-1 tsp crushed red pepper flakes

salt and pepper (to taste)

Heat the olive oil in a large skillet over medium-low heat. Add onions, garlic, and pepper and sauté for 4-6 minutes, stirring frequently, or until the onions turn translucent.

Add the mushrooms to the skillet and stir well. To make them meatier, place a heavy lid directly on top of the mushrooms and cook over medium heat.

Add the vegan sausage to the vegetables and cook, stirring the mixture occasionally, for another 5 minutes.

Stir the crumbled tofu into the skillet. Cook for 1-2 minutes, smashing the tofu with a fork or spatula until it resembles scrambled eggs.

Season the mixture with the nutritional yeast, kala namak/black salt, turmeric, and red pepper flakes. Stir well.

Add the spinach and stir again.

Increase the temperature to medium-high and cook the tofu scramble for 4-6 minutes, stirring often, until the moisture from the tofu has evaporated and the tofu is starting to turn golden brown.

Season to taste with more nutritional yeast, salt, and pepper, and serve hot.

I've been trying to make a tasty scrambled tofu for over 30 years. Today I finally found a GOOD recipe!! Thanks you, this IS the BEST!!

Best tofu scramble recipe I have ever made! Really great flavors. Thank you for the recipe.

Thanks, I didn’t know tofu could be used like this. Mine turned out so well and was popular with the family.

I was searching online for an easy recipe to use with my block of extra-firm tofu. I have never been a huge tofu fan, but I was looking for better sources of protein and bought it again, but there it sat. I liked that this recipe was easy, and no pressing, marinating, steaming, etc., was required. I used broccoli instead of mushrooms, and I added more nutritional yeast, but otherwise made as directed, and it was delicious. I would make again. Thanks for the recipe!

Hi Jenne,
OMG!
Your Tofu scramble is amazing! Totally off the chain! It’s a great replacement for egg scrambles now that I’m limiting my diary consumption. The flavors all come together very nicely invigorating my taste buds.
Thank you for sharing the recipe.

Priest
Chicago

This is delicious! I’ll add it to my regular breakfast rotation.

This recipe is great even with non-vegan ingredients. I used regular breakfast sausage, but next I'll try spicy Italian.

I tried a different tofu scramble a year or so ago and it was the most disgusting thing I ever tasted. I was put off trying it again for ages. But I’m newly vegan again (have tried a few times) and decided to try your recipe. It is DELICIOUS. Not too overpowering with spices and is the perfect texture. I made it on a whim, so didn’t have mushrooms or vegan sausage, so added some roasted capsicum left from lasagne last night and some baby spinach. I also added in some vegan mozzarella. Sooooo good!!! I also subbed Maldon salt for the black salt and it was great. Thank you so much!!!

Really loved this recipe. I seasoned with really good curry powder because we love it and have it in abundance.  With the cost of eggs this is a very economical, as well as delicious and healthy, egg alternative breakfast.

https://content.jwplatform.com/videos/1hjSf3sB.mp4

The BEST Tofu Scramble recipe! An excellent plant-based alternative to scrambled eggs, it’s high in protein and so easy to make. Serve with sliced avocado, hot sauce, and oil-free roasted vegan breakfast potatoes for a truly amazing meal.

Vegan Tofu Scramble Recipe

garlic powder

onion powder

Bragg’s Liquid Aminos

Tbsp unsweetened non-dairy milk

Black salt to taste (optional, but recommended)

Crumble the tofu by hand or place it directly into the hot pan and use a potato masher or fork to crumble it. Cook the tofu for about 5 minutes, stirring occasionally to prevent sticking. You most of the water to be gone.

Add the nutritional yeast, garlic powder, onion powder, and turmeric. Stir until all the spices are well combined and the tofu starts to turn &#8220;yellow.&#8221; Cook for 2-3 minutes stirring frequently.

Pour in the Bragg&#8217;s Liquid Aminos and non-dairy milk, stir well, and cook for about 30 seconds.

Optional

Top with a pinch of black salt to taste to give it that eggy flavor, but use very sparingly as it is very strong.

Serve with whole-grain toast, sliced avocado, salsa, fresh greens, oil-free roasted potatoes, or other favorite breakfast foods.

Serving Options

Very tasty!  Thanks so much.  Seasoning was just right.

Hi, Diann! Glad you like the recipe. Sorry about the print issue. I'm working on that. Blessings.

So good, this time I added fresh herbs from the garden - English Thyme, basil, green onions and rosemary along with the spinach - we had the fluffy pancakes, too, what a great Sunday brunch!

Delicious! Added chopped yellow peppers, fresh minced garlic, diced zucchini, and kale then wrapped them in homemade whole wheat tortillas topped with hot sauce! Had to come back for seconds😁 thank you!

Very good scramble recipe! Tried others in the past and they're ok but this one my non-veg sons even enjoyed. One commented that all the others tasted 'mustardy' (probably because they usually call for dijon 😄) but that this one actually tasted more like eggs. Thanks for the great recipes, Shane! Glad I stumbled across your site when looking for a sour cream recipe a couple weeks ago. Can't wait to try your tofu bacon recipe next cause the store bought tempeh bacon we had with the scramble didn't hack it. lol

My 5+/7 (5+ out of 7 days) plant-based husband and I (WFPB) both really enjoyed the tofu scramble and spicy vegan breakfast sausage patties.  I like that the recipe is so adaptable to what you have on hand, as well.  I used fresh garlic and added chopped kale, red bell pepper, and jalapeño.   I've had a jar of black salt for two years and finally used it!  It really made a difference -- so good!  I'm going to take your suggestion and keep some in a grinder; I have an almost empty Himalayan pink salt grinder that I can repurpose.  Thank you!

I couldn't have been more skeptical of this recipe. I'm a super picky eater and I don't like a lot of the "weird" vegan foods or swaps. I've wanted to try a tofu scramble for some time, but was convinced it would be nasty. I finally ended up trying it and...spoiler alert: it was AMAZING. I didn't think tofu could transform so completely - this is now one of my favorite foods. I've eaten it on toast and with ketchup every day this week. =D Thank you for sharing your miraculous cooking  once again, Shane!!

Hi Shane,  this is one of the best tofu scrambles I have made.   I really like it a lot and it will be my go to going forward.  Thank you so much for sharing your recipes.  You are not like most plant-based persons who get sell their recipes to users and most of them I don't like.  So far I have tried several of your recipes and they have been very easy, use ingredients that I have around the house and are really good.  I'm so glad I found this site.  Again, thank you so much.

I love tofu in general, and this is now one of my favorite tofu recipes!  Thanks for another great one!  It's really good as is, and will be easy to adapt depending what veggies are in the fridge.

I replaced the nooch with 1-1/2 T of your veg soup mix! Super yummy!!

Hi Shane,

I had never heard of black salt and bought it thru the link on your site in order to try this.  I have been following a WFPB diet for a year now.  After my husband saw the remarkable results of my blood work, he decided to try it too.  But he is leaning towards replacements for foods he has always eaten whereas I am willing to leave it behind.  So I am trying a compromise and this tofu scramble hits the mark!  Your breakfast sausage patties work so well with this that I am sure I can serve this breakfast to any of my omnivore family members and have their complete satisfaction.  Thank you.

Morning Shane,  Another delicious recipe! We have been using many(probably a couple dozen) of your recipes for a long time but have neglected to rate them. But don't feel bad because we never rate anything . My wife and I agree that you need to know how much we appreciate the great job you do in the kitchen. By the way, I will be sure to rate each of your recipes as we cycle back through them.

Good Morning, Shane...
This is an excellent recipe .. I made this morning and loved it best of any others I have made. Thank you so much for sharing.
Diane M

Another winner! Hubby liked it, too! Thanks for sharing your culinary talents with us. I always enjoy your recipes.

We like tofu scramble and this one is easy and delicious. I like the addition of the milk to cream it up just a touch at the end. I suggest the addition of 1/4 teaspoon black pepper to help turmeric absorption. I need to get some Black Salt but also regularly use Braggs Liquid Aminos and agree it is a nice addition usually not used in other scramble recipes. I do like adding veggies also but tried this  with your sauteed kale(onions added) on the side so I could taste the scramble plain. Glad I did. It will make a nice sandwich. Just need to make more as the two of us ate this whole recipe with the kale saute on the side!. 

Another note: look for Pumfu, a pumpkin seed tofu,which we use almost exclusively for the pumpkin seed benefits.

Thank you Shane for another wonderful recipe. My hubby and I have been eating several of your recipes weekly since I discovered you about 10 months ago. I always have confidence that your recipes will be tasty and this one is no exception. These are a yummy substitute for eggs. I used Pumfu pumpkin seed tofu (thank you Louise for pointing me to that). I don't like onion or garlic so I added 1/2 Tablespoon of rubbed sage instead of that.  Since no liquid came out of the tofu I did add a tiny bit of water as this cooked. I agree with other reviewers that the non-dairy milk and low-sodium tamari (your offered subs for Bragg's Aminos) finished this off perfectly. Thank you for all the trial and error you must go through to produce recipes that work for us straight out of the gate!

So delicious! I was looking for something simple for dinner and had peppers/onions cut up in fridge and a block of tofu ...🤔 I think Shane has a tofu scramble recipe 😛 Wow, so tasty and filling. Thank you!

I've been searching for a long time for a tofu scramble recipe that I liked, and it turns out that your technique of adding plant milk and liquid aminos gives the scrabble a texture that finally appeals to me.  I'm going to cut back on the seasoning a bit next time (personal taste), and I like the idea of one of the other reviews to use the soup mix (maybe 1/2 soup mix and 1/2 nooch).  But this technique is the very first one that gives me hope I might yet be a "tofu scrabble" person.  Thank you.

Delicious, Shane! Looking forward to making this on Christmas morning for my Asheville visitors!!

Made the Tofu scramble today and it's amazing. I really wanted to like tofu but all the recipes I've used were awful. This one is a keeper! Thanks for sharing!

This really is the Best Tofu scramble that I’ve ever made. Didn’t change a thing except halved the recipe for the two of us. We have been vegan for 20 years and all prior scrambles always left me wanting. I was hesitant to try it, but because all your recipes have turned out so well in the past, I decided to give it a go. Can’t wait to try some of the additions you suggested.
Thank you!

Gosh, I had forgotten how tasty this was!! I FINALLY remembered I had some tofu in the fridge and sauteed some leftover mushrooms to add in at the end.  Also added a little more of hot almond milk I had leftover from our homemade cappuccinos to make the scramble a little creamier. YUM!

This is now my go-to tofu scramble recipe.  It’s so delicious and easy and the  flavor and texture is just right.  The only thing I do in addition to Shane’s instructions is to mix the nutritional yeast and spices in a prep bowl with a fork before I add them in, and to combine the braggs and almond milk in another prep bowl before adding.  Shane, I love your recipes!  I never worry if they’re going to turn out, because every one I’ve tried has been great.  Thank you for sharing them with us!

Love how easy, delicious, and healthy this is! I have it printed and already can’t wait to make it again! Sooo good

I have read about "Tofu Scrambles" in the past and simply couldn't imagine that I would like it. I was preparing a quick breakfast for lunch meal and found this recipe for my first try!  I followed the recipe as I understood it and it is a keeper! My husband and I both enjoyed it - the *flavor *texture *color - everything. I'm glad there was some left over so we can use it for taco filling (tortilla, tofu scramble, salsa and greens!) at snack time!! I have used many recipes from Shane &amp; Simple and find them streamlined easy and always delicious!! Thanks!!!

This is really good! I've tried about 5 different versions of tofu scramble recipes and this is by far my favorite. The search is over! Thank you for all of your hard work! It takes the trial and error out of eating plant based! I'm fairly new to it and have enjoyed everything I've tried from your site! Bless you Shane!

Ooooo this was sooo good!! Another winner Shane!! Perfect flavor profile and just delicious!! :))

Thank you, Shane!
This recipe is awesome!

I made this with my boyfriend, who isn’t vegan, but is trying to eat more plants (because he realizes he needs to but doesn’t want to get up all the bad stuff). 
We added lots of veggies and also made your oil-free roasted garlic herb potatoes. 
It was a huge hit!!
I can’t wait to get him hooked on more of your recipes!! 🥳

Just made this again for breakfast adding peppers and onions and it's so easy and sooo delicious. Thank you Shane for easy to follow recipes that I can always count on to please my family! I recommend your site to everyone looking for plant based recipes.

We have this every week for Sunday brunch. Sometimes I make extra to use the leftovers for breakfast burritos during the week. I also sometimes change up the seasonings. The Kirkland no-salt seasoning is good as well as taco-type seasonings to make a no-huevos rancho plate. For the best black salt flavor wait until after removing from the heat to add to the mix.

Shane I use your Tofu Scramble religiously so you know I love it! Thanks for your recipes!

This tastes great!  And it's super simple.  I had leftover tofu from another dish I made and decided to use it up in a scramble.  Delicious!  I'm saving it for breakfast tomorrow.  I see a breakfast burrito in my future.  Thanks for the wonderful recipes you provide!

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