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

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