Best Ever Tofu Scramble | The Green Loot

January 15, 2025 Stan

Tofu Scramble is gonna be your new favorite high-protein vegan breakfast! It is the perfect savory meal to start your day with. Made with veggies and a special seasoning mix that makes this dish look and taste like real eggs.

Why you’ll LOVE this recipe

High-protein: This tasty Tofu Scramble packs 24 grams of protein.
Tastes just like scrambled eggs: You can still enjoy your favorite breakfast dish, because this vegan version has a very similar flavor and texture!
Add any veggies you like: Fancy some zucchini or mushroom with your tofu scramble? You can easily add them to this recipe.
Meal prep-friendly: You can make this meal ahead as it keeps well in the fridge – you can even freeze it!

Tofu Scramble Ingredients

firm plain tofu
olive oil
red onion
bell pepper
plain oat milk
baby spinach
scallions
Seasoning:
ground turmeric
nutritional yeast
smoked paprika powder
ground black pepper
salt
kala namak/black salt (optional)

Silken Tofu vs Firm Tofu

Some bloggers swear by using silken tofu for Tofu Scramble. Silken tofu is a type of tofu that is softer than regular (or firm) tofu. It has two types: soft and firm silken tofu. Unfortunately, even firm silken tofu is quite fragile and falls apart easily while cooking.

That is why I highly recommend using firm tofu and softening it with non-dairy milk.

What is ‘kala namak’?

Kala namak or black salt is a type of salt with a sulphurous, pungent smell that resembles the smell of eggs. Some vegans use this to give their dishes an “eggy” flavor, but it is quite strong, so be very careful if you decide to use it.

How to Make Tofu Scramble

Step 1:
Prepare and measure out all ingredients – wash and chop veggies, combine the ingredients for the seasoning in a small bowl.

Step 2:
Gently crumble the tofu into a medium bowl. You can use your hands (best method) or a fork.

Step 3:
In a large non-stick or frying pan, heat the olive oil over medium. Add the chopped onion and bell pepper. Cook until lightly caramelized (about 5 minutes).

Step 4:
Add in the crumbled tofu with the oat milk, reduce the heat to low and cook for about 5 minutes (or until the tofu has mostly absorbed the oat milk).

Step 5:
Stir in the seasoning and cook for 1-2 more minutes.

Step 6:
Add the chopped spinach and stir until it wilts (about 1 minute).

Step 7-8:
Transfer the scrambled tofu to a plate and garnish with scallions. Serve with toasted bread, cherry tomatoes, avocado slices…etc.

Substitutions

Note: The nutritional info of this recipe is calculated with the original ingredients.

Firm plain tofu: You can use firm silken tofu if you prefer a softer texture, but please note that silken tofu is quite fregile and falls apart esily, so be extra careful when cooking with it.
Olive oil: Any neutral tasting vegetable oil.
Red onion: You can use yellow or white onion, but it won’t taste quite the same.
Bell pepper: Any kind of pepper will give your dish a nice kick of flavor.
Plain oat milk: Soy milk or any neutral-flavored non-dairy milk is a good alternative.
Baby spinach: You can use kale.
Scallions: Chives are a good choice, if you don’t have scallions on hand.
Nutritional yeast: You can leave it out completely.

FAQ

Is tofu scramble healthier than scrambled eggs?

Yes, tofu scramble is healthier since it doesn’t contain any cholesterol!

Is tofu good to eat for breakfast?

Absolutely! Tofu is a versatile, nutritious and high-protein ingredient that is a great choice for breakfast.

Can I make this tofu scramble without nutritional yeast?

If you don’t like it, feel free to leave out nutritional yeast from the seasoning mix.

More high-protein vegan breakfasts

Best Tofu Scramble

Author Mira M.

Cook ModePrevent your screen from going dark

Prep 15 minutes

Cook 25 minutes

Total Time 40 minutes

Prepare and measure out all ingredients – wash and chop veggies, combine the ingredients for the seasoning in a small bowl.
Gently crumble the tofu into a medium bowl. You can use your hands (best method) or a fork.
In a large non-stick or frying pan, heat the olive oil over medium. Add the chopped onion and bell pepper. Cook until lightly caramelized (about 5 minutes).
Add in the crumbled tofu with the oat milk, reduce the heat to low and cook for about 5 minutes (or until the tofu has mostly absorbed the oat milk).
Stir in the seasoning and cook for 1-2 more minutes.
Add the chopped spinach and stir until it wilts (about 1 minute).
Transfer the scrambled tofu to a plate and garnish with scallions.
(Optional) Serve with toasted bread, cherry tomatoes, avocado slices…etc.