vegan tofu scramble

Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.

Vegan Breakfast Tacos

tsp extra virgin olive oil

onion

red bell pepper (chopped)

jalapeño (finely chopped)

garlic (minced)

block extra firm tofu

yeast

sea salt

onion powder

garlic powder

Italian seasoning

turmeric

¼ tsp fresh cracked pepper

low-carb flour tortillas

salsa (optional)

hot sauce (optional)

parsley (optional)

fresh cilantro (optional)

Sauté

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Crumble

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don&#039;t have to press the tofu for this recipe.

Stir

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Warm

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Serve

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.

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

garlic

Dijon mustard

cumin

tablespoon-extra virgin olive oil

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.

Easy and versatile Tofu scramble seasoning Recipea and The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret scramble seasoning. Gluten-free.  

Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble

nutritional yeast

Kala namak, which is Indian sulphur black salt

black pepper

paprika

red bell pepper

green onion (keep the green parts of the onion

pack of firm tofu divided

water (or use unsweetened non dairy milk

salt

green onion or cilantro for garnish

Scramble seasoning: To make the scramble seasoning, mix everything in a bowl and set aside or store in a sealed glass bottle for up to 2 months.

To make the tofu scramble, heat a skillet over medium heat. Add oil then add the vegetables and cook until they are golden on some edges.

Slice the tofu block and take about a quarter of the tofu block. Add to a blender. Add the seasoning and a 1/4 cup of water and blend until smooth.

You might need more water. Add 1-2 tablespoons at a time and blend until it&#39;s super creamy. You can also use 3 oz silken tofu instead of the firm tofu for the eggy mix

Then add this creamy mixture to the skillet then mix well.

When it's just about to boil, add the crumbled up rest of the block of the tofu and mix well.

Cook until the mixture is homogenous and the tofu is evenly colored with yellow. Taste and adjust salt and flavor. Take off heat

To serve, sprinkle a little bit of the salt, black pepper, green onions, and some more of the scramble seasoning all over the scramble and then serve.

This Mung Bean Scramble is the perfect whole-food vegan breakfast alternative! This protein-packed recipe is versatile and a great way to start your day.

Vegan Mung Bean Scramble

moong dal (split mung beans)

sea salt,

1tablespoon avocado oil, neutral vegetable oil, or vegan butter

shallot (about 1 shallot)

garlic (about 1 large clove)

1⁄2 teaspoon smoked paprika

coconut cream

Optional Mix-Ins: leftover veggies, 1⁄4 cup finely chopped chives, 1⁄2 teaspoon kala namak (black salt)

Prep

Cover the beans with hot water in a large bowl and let them soak for 1 hour. Drain, then place the beans in a large pot. Cover with fresh water about 1 inch higher than the top of the beans, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 20 minutes, uncovered. Lower the heat if necessary to keep at a boil without boiling over, stirring occasionally. Once cooked, the beans should be slightly expanded and have a similar texture to canned lentils &#8211; slightly firm and not mushy. Drain the excess water from the beans and set aside.

Sauté the Veggies

Heat a non-stick pan over medium heat with the oil or vegan butter. Sauté the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you&#8217;d like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans (you don&#8217;t want to overcook the beans or they will get mushy).

Make the Scramble

Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper; stir to combine. Cook for another 3 minutes, stirring occasionally. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute.

Final Touches

Remove the pan from the heat and stir in the chives and kala namak, if using. If not using kala namak, add more sea salt to taste. Store in the fridge and consume within 3 days.

Excellent.  I used almond milk ricotta since I'm out of coconut cream.  This method is a bit more work than blending the mung beans  into a batter but I love that it doesn't stick to the pan.

package of super firm tofu

Adobo Seasoning*

vegan cream cheese

unsweetened plant milk (if needed)

Salt and Pepper (to taste)

Black salt (to taste)

Pat tofu dry with paper or clean kitchen towels. Gently squeeze out any excess liquid.

Using your hands, crumble tofu into a large mixing bowl. For a finer texture, crumble with the back of a fork or potato masher.

Add all seasoning (except black salt) and mix until combined.

Heat up a little bit of oil over medium heat. Add tofu and cook for 2 minutes, stirring occasionally.

Add vegan cream cheese and stir to melt and combine. Add plant milk if needed. If you are unsure how soft you want the scramble to be, add a tablespoon at a time until you get desired consistency.

Once scramble is at desired consistency, taste for seasoning, and then remove from heat. If using, add black salt (do a dash at a time to make sure you don&#x27;t overpower the tofu scramble with it, it&#x27;s funky stuff!)

You can garnish with chives, green onions, hot sauce, whatever you like!

ENJOY!

This easy, everyday tofu scramble is made with tofu and simple seasonings for a delicious and healthy way to start your day! Easily customizable with veggies and herbs for your best vegan egg scramble.

SIMPLE TOFU SCRAMBLE

EACH garlic + onion powder, optional

cream,

black salt (kala namak), optional

salt + pepper,

Drain the tofu

, no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.

Cook Tofu

Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 &#8211; 3 minutes.

Add seasoning

Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.

Add cream

Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.

Serve right away with Breakfast Potatoes or Home Fries, and fresh fruits. Also great with a slice of toasted Artisan Bread!

Love the recipe but I refuse to spend that type of money on oat creamer so I do 1/4 cup of organic rolled oats, 1/4 cup organic raw cashews, and 1/2 cup filtered water and make my own cream for the scramble. I just strain through a stainer or not and use it in the recipe.

My Omni husband made this for the first time this morning with air fried potatoes and sautéed veggies and he loved it so much he said he wants to switch from eggs to tofu scramble for his breakfasts!! We love how simple and easy it is to make, and it gives us an opportunity to throw some greens or veggies in :)

I am 73 years old and new to WFPB vegan lifestyle. After reading two of Dan Buettner's "Blue Zone" books I decided to change my diet about 6 months ago to vegan. I have never made a tofu scramble before this morning. I must say that your recipe is absolutely delicious and spot on to the texture and flavor (yes I used black salt) of real scrambled eggs. I'm sold and will definitely continue to make this. The vegan cashew cream was excellent also and I will be using it as well for multiple purposes.

Good on you, Michael!! Congratulations! I'm 70 and a Vegan for years.
There are so many Vegan cookbooks, blogs, and websites these days.
You will never be in wont of delicious food!

This is a favorite breakfast dish of mine and I like your version!
I'm looking forward to enjoying it as I LOVE tofu!
Thanks for posting it.

Was looking for a simple tofu scramble recipe for a late night burrito and found yours.  Absolutely delicious, thank you😊✌️

This easy vegan tofu scramble can be whipped up in a matter of minutes from a few ingredients so you can make it whenever the craving hits. 

Easy Vegan Tofu Scramble

(14 oz) medium firm tofu, drained

olive oil butter

black salt

Add tofu to a large bowl and use a fork or potato masher to crumble tofu into small pieces. 

Add olive oil in non-stick skillet over low heat. 

Add tofu, nutritional yeast, turmeric, and garlic. Toss to coat tofu in seasonings. Cook over low to medium-low heat until liquid from tofu has cooked off and tofu is warm. 

Season with salt and pepper. Taste and add more salt as needed.

High protein, super eggy tofu scramble! This satisfying vegan breakfast tastes just like scrambled eggs. Perfect for vegans who miss eggs.

Super Eggy Tofu Scramble

Extra Firm Tofu ((226 grams))

Tbsp Vegan Butter

Tbsp Nutritional Yeast

tsp Turmeric

Paprika

Dijon Mustard

tsp Garlic Powder

(Kala

tsp Onion Powder

Soy Milk ((80 milliliters))

Black Pepper

Chives

Fried Tomatoes

Sliced Avocado

Mash the tofu with a fork but leave some nice big chunks.

Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.

Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.

Add the sauce and fold it in. Fry it until you've achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.

Top with some black pepper and chopped chives and serve with some fried tomatoes and sliced avocado.

I love this tofu scramble recipe and have been using it for many years. The only thing I change is swapping out vegan butter for olive oil and adding some cubed veggies. Always a winner, breakfast, lunch or dinner. Take it from a 18 year veteran of being vegan, this is the only recipe you need.

This was amazing wonderful and delicious!!

After years of making this, it is still a winner. Once the "egg" is set I add black beans, onions, peppers, ground impossible sausage and a bit of shredded vegan cheese. 

Enjoy with sliced bread, bagels, english muffins, tortilla its extremely versatile.

Even omnivores enjoy it.

My favourite recipe. So easy to make and absolutely delicious. I now make sure I've always got plenty of tofu in.

THE best tofu scramble recipe! I've tried many that are good but none are moist and creamy like this. The sauce makes all the difference. I eat it hot but also use leftovers with chopped veggies and dressing for eggless salad. Thanks so much for your creation!

If I ever want to make anything this is the first website I go to. I've tried a number of different scrambled tofu recipes but they just weren't quite right &amp; I gave up with it, after making this I ended up eating it 4 times in one week, it's just so good! This has become a breakfast staple so if you're missing scrambled eggs this is the one.

Thank You so very much for this recipe!!! My husband and I eat this at least 4 times a week!  We put it in Lavash Bread with avocado, salsa and spinach.  It’s so filling and keeps us going until dinner!  I make it in a non-stick pan, so I can omit the butter, I use a little water instead of the milk to make the sauce, and add a little more garlic and onion.  I’ve been doing Weight Watchers, so these minor adjustments make it very few WW Points.  My parents, who are a little confused as to why we’ve gone vegan, LOVE this recipe, too …. Although they thought I’d made them scrambled eggs the first few times they ate it, and I didn’t bother to correct them!  Thanks again for all you do!!! We haven’t had any recipe of yours that hasn’t been OUTSTANDING 🩷🩷🩷

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546772272/d3eiwceb94rljo9uk9vq.mp4

Super Eggy Vegan Tofu Scramble - Loving It Vegan. High protein and super eggy vegan tofu scramble. This hearty and satisfying vegan breakfast is super close to scrambled eggs in taste without actually being scrambled eggs. Perfect for vegans who miss eggs and those who just want a hearty, healthy breakfast.

Super Eggy Vegan Tofu Scramble - Loving It Vegan

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

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!! :))

Top 9 vegan tofu scramble recipes from across the web

The most viewed vegan tofu scramble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Breakfast Tacos

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SIMPLE TOFU SCRAMBLE

Easy Vegan Tofu Scramble

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Top 9 vegan tofu scramble recipes from across the web

The most viewed vegan tofu scramble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Breakfast Tacos

Tofu Scramble

Easy Scramble Seasoning Mix and the...

Vegan Mung Bean Scramble

Tofu Scramble

SIMPLE TOFU SCRAMBLE

Easy Vegan Tofu Scramble

Super Eggy Tofu Scramble

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The most viewed vegan tofu scramble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine