The Best Tofu Scramble

This tofu scramble stays soft, fluffy, eggy, and creamy on the inside while developing a slight golden crust on the outside - just like scrambled eggs! It's a high protein and plant-based recipe that can be served with toast, inside a breakfast burrito, or turned into an egg salad sandwich. This healthy scramble is ready in 25 minutes and delicious enough for non-vegans!

I've said it before and I'll say it again: tofu is a magical ingredient. It's high in protein, low calorie, and it absorbs any flavor that you add to it. The possibilities are endless with tofu.

Just like in my Asian tofu stir fry, sandwich with bbq tofu, and vegetarian grain bowl, this tofu scramble recipe transforms tofu into a dish that is full of savory flavor. The simple eggy sauce gives it that scrambled egg flavor, thanks to Indian black salt (more about that below).

Jump to:

• ⭐️ Why This Scrambled Tofu is the Best
• 🧄 Tofu Scramble Ingredients
• 🍄‍🟫 Customize your Tofu Scrambled Eggs
• 🔪 How To Make Tofu Scramble
• 👩🏼‍🍳 Expert Tips
• 🍽 What to Eat with Tofu Scramble
• 💬 Frequently Asked Questions
• ☕ More Vegan Breakfast Recipes
• Tofu Scramble Recipe

⭐️ Why This Scrambled Tofu is the Best

• Stays soft, fluffy, eggy, and creamy on the inside while developing a slight golden crust on the outside - just like scrambled eggs!
• Versatile breakfast recipe that you can eat as is, served on toast, or added to a breakfast burrito
• Healthy breakfast option that's a great source of plant-based protein, dairy-free, and vegan
• Easy vegan breakfast recipe that's ready in 25 minutes

🧄 Tofu Scramble Ingredients

• Firm tofu - Firm tofu has less water than soft or medium tofu, and it gives you the best scrambled egg texture. Try it in my sandwich with crispy tofu!
• Turmeric - You just need a little bit for the color (or you can leave it out if you don't care what your scramble looks like)
• Black salt (AKA "kala namak") - Also known as Himalayan black salt, it's derived from volcanic rock salt in India and other countries surrounding the Himalayan mountains. Because of its volcanic compounds, it has a sulphurous odor, which is why its often used in egg substitutes. Despite being called "black salt", it has more of a pink-grey color, which can be confusing! You can find it at Indian markets or purchase it online. Try it in my vegan chickpea salad sandwich!
• Nutritional yeast (AKA "nooch") - Tastes like cheese and is rich in nutrients
• White or yellow miso - This gives your scrambled tofu a very savory flavor. It's quite concentrated, so you don't need much of it. If you love miso, don't miss my noodles with spicy miso!
• Unsweetened plant-based milk or water - You can use any type of vegan/plant-based milk, like almond milk, soy milk, etc., as long as it's unsweetened. But simply using water will also do the trick!

🍄‍🟫 Customize your Tofu Scrambled Eggs

• Add veggies: During the last 2-3 minutes of cooking your tofu, add vegetables like fresh spinach, diced tomatoes, chopped mushrooms, or diced bell peppers. Cook for a few minutes before adding the sauce.

🔪 How To Make Tofu Scramble

*See recipe card below for printable instructions.

Drain the tofu, and wrap it in a double layer of paper towels. Place it on a plate, weigh it down with a heavy skillet, and let it drain for 15 minutes.

Make the sauce. In a small bowl, whisk together the garlic powder, onion powder, chili powder, turmeric, black salt, black pepper, and nutritional yeast. Add the miso and pour in the plant-based milk or water, and whisk until you have a smooth sauce with no lumps.

Use your hands to break up the tofu into medium-sized pieces.

Heat olive oil in a large non-stick frying pan over medium-high heat until it starts to shimmer (1-2 minutes). Add the crumbled tofu to the pan and cook for 5 minutes, until it's lightly browned. Don't stir it more than once or twice, as we want it to develop a nice golden brown exterior.

Pour in the sauce and gently stir it so that it coats the tofu. Continue frying for an additional 2 minutes, until you've reached your desired consistency.

Taste, and season with additional black salt (or sea salt) as needed. Serve immediately.

👩🏼‍🍳 Expert Tips

• How to store: Place tofu in an airtight container and store it in the refrigerator for up to 4 days.
• How to freeze: Cool tofu, then transfer it to a freezer bag and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight, or thaw on the counter for 1-2 hours.
• Don't overcrowd the tofu. Use a large 12" frying pan to best cook the tofu without steaming it. You want it to develop a nice crust on the outside while still remaining soft on the inside.
• Season with salt after cooking. Because black salt is quite strong (a little bit goes a long way!), I recommend only adding a tiny bit while cooking. After you've finished cooking the tofu, season to taste with more black salt if needed.

🍽 What to Eat with Tofu Scramble

• Add it to a breakfast burrito or breakfast taco, and top it with my homemade salsa
• Serve it on toast with a few slices of avocado and a pinch of red pepper flakes
• Pair it with crispy sweet potatoes
• Make an egg salad sandwich using vegan mayo, and top it with pickled onions

💬 Frequently Asked Questions

☕ More Vegan Breakfast Recipes

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