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Delicious vegan tofu scramble – a wonderful dairy-free scrambled eggs alternative perfect for a high protein, dairy-free, gluten-free healthy vegan breakfast
Recently, I posted my simple how-to for making homemade tofu (using two methods), and almost instantly got questions about how the texture differs to store-bought and what are my favourite ways to use tofu. This easy tofu scramble recipe is an absolute favourite of mine – a delicious, spiced healthy vegan breakfast option that can be paired with lots of fresh produce.
One of the main benefits of tofu, for me, has always been how it carries the flavours of the herbs/spices and sauces that it’s cooked with. Along with being a high-protein option, and pairing so wonderfully with so many ingredients.
As much as I love my smoothie bowls (including this Raspberry Smoothie Bowl), chia pudding jars (like this Simple Oceanic layered Chia pudding Recipe or Pink Detox smoothie & Chia Pudding Jar ) and overnight oats (like these Dessert-Inspired overnight jars) – if you want a more substantial, savoury meal then this tofu scramble recipe could be the thing for you. Not to mention that it’s also extremely customisable.
Plus, this recipe takes just a few ingredients, one pan, and under 15 minutes to make.
For this easy tofu scramble recipe, all you need is a block of firm tofu (you can check out my homemade tofu blog post to learn more about the different types of tofu), your seasonings of choice, and some coconut oil (or olive oil) to fry the scramble with.
I use a blend of salt and pepper, chilli powder, garlic and onion powder, and turmeric powder (which gives the tofu a yellow-y egg look and provides a variety of health benefits).
Ways To Customise The Tofu Scramble
For this particular recipe, I’ve included my favourite herbs/spices for my personal favourite scramble. However, this recipe is extremely versatile and you can swap up the herbs/seasonings as you wish. In fact, there are a variety of easy ways to change up your scramble:
- Just like you would with a dairy scramble, this vegan tofu scramble is delicious with a variety of fresh herbs: chives, parsley, spring onions etc.
- Feel free to mix your tofu scramble in with a variety of sautéed vegetables: mushrooms, bell peppers, onion, tomato, spinach.
- This scramble can be eaten on toast alongside spinach, sliced avocados and a lime segment.
- It can also be served within a wrap, taco, or burrito with vegetables including sweet potato, peppers, beans, sweetcorn etc.
- If you have any leftover tofus scramble, this can be combined with vegetables and rice for a simple, delicious vegan “egg-fried” rice.
As well as the tofu scramble seasoning I’ve mentioned above, there are several simple
Swaps/additions you could make to the scramble seasonings
- I’ve included nutritional yeast as an optional ingredient for the tofu scramble seasoning. However, it adds a cheesy, ‘eggy’ flavour to the tofu scramble.
- In terms of heat levels – if you want less heat then feel free to swap the chilli powder for smoked paprika. Alternatively, if you want more heat then you can add more spice or even top your scramble with your favourite hot sauce.
- Another option you can add for an ‘eggy’ flavour is black salt (kala namak), which is known for its umami egg-like flavour.
Top Tip* Once you’ve found the perfect scramble seasoning mix then I suggest making a big batch of combined spices so that next time you’re getting ready to make the dish you only need to grab one spice jar from the cupboard – win!
How To Make Tofu Scramble
The ingredients
- Firm Tofu block – tofu is actually very easy and quick to make at home. Check my How To Make Tofu at Home blogpost.
- coconut oil, nutritional yeast (optional)
- salt, black pepper, chilli powder, garlic powder, onion powder, turmeric powder.
Optional: black salt (also called ‘kala namak’ and has a very eggy flavour)
Read above for further recipe customisation options.
The Steps
First, you need to create your scramble pieces. This can be chopped, broken down by hand or even mashed with a fork – depending on your preferred texture.
Make sure to use firm tofu, for the optimal texture. I used homemade tofu that was already pressed. However, if using store-bought then it’s really worth pressing the tofu to get rid of extra water first, as this will help the tofu to soak up the flavours of the scramble seasoning mix better.
I left mine quite chunky, however, feel free to leave some chunky bits and some fork-mashed ‘crumbs’.Â
Heat up a little oil in a skillet and add the tofu to the pan, over medium heat.
Fry the tofu in the oil for a couple of minutes before adding all the seasonings and mixing well. Fry for a further five minutes, stirring occasionally.
The tofu will turn yellow from the turmeric and from cooking it, it will dry out a bit more.
Note* If you want a slightly ‘wetter’ scramble then you can mix your seasonings with a bit of dairy-free milk, like some homemade soy milk or water. You can even add a splash straight into the pan for a wetter more ‘egg-like’ scramble.Â
Serve the scrambled tofu with some salad, on top of toast, or even add on top of spinach leaves with tomato, avocado and lime juice.
You can also use this to put into breakfast burritos or within a homemade pita wrap, stirred into stir-fried rice and more.
If you have any questions, leave a comment below. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.Â
Easy Vegan Tofu Scramble
Ingredients
- 8 ounces tofu
- 1 tBsp coconut oil
- 2 tBsp nutritional yeast optional
- 1/4 tsp salt
- 1/2 tsp ground turmeric powder
- 1/2 tsp black pepper
- 1/4 tsp chilli powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Create your scramble pieces. This can be chopped, broken down by hand or even mashed with a fork - depending on your preferred texture.*I left mine quite chunky, however, feel free to leave some chunky bits and some fork-mashed 'crumbs'.Â
- Heat up the coconut oil in a skillet and add the tofu to the pan, over medium heat.Â
- Fry the tofu in the oil for a couple of minutes before adding all the seasonings and mixing well. Fry for a further five minutes, stirring occasionally.Â
The tofu will turn yellow from the turmeric and from cooking it, it will dry out a bit more.** - Serve the scrambled tofu with some salad, on top of toast, or even add on top of spinach leaves with tomato, avocado and lime juice.
You can also use this to put into breakfast burritos or within a homemade pita wrap, stirred into stir-fried rice and more.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good write-up. I definitely appreciate this site. Continue the good work!
Thank you for your comment, Elroy.
Great recipes and also lots of tips
Thank you for your comment, Laverne!
Hey! I really really love your page! You inspire me so much to cook and to bake!
I only have one question…what mixer do you use? Thanks so so much.
Franzi
Hi Franzi,
Thank you so much for your comment. Glad you like the recipes 🙂
The kitchen tools I used all the time are linked on the Shop page here on the blog. 🙂
I hope this helps.