Our Go-To Tofu Scramble Recipe
A classic vegan Tofu Scramble recipe is a must-have in every plant-based home cook’s playbook. Ours cracks the code for the perfect scramble with a bare bones basic that is easy, cheap, and very customizable. It also happens to be fantastically delicious. The key is our signature, homemade eggy seasoning.
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I’m no Goldilocks, but I’ve eaten a lot of bad tofu scramble recipes in my 10+ years of being vegan. Some too wet, others too dry, some absolutely flavorless, and some just plain unrecognizable! To be fair, I ran into the same issues with ordering scrambled eggs before going vegan.
But B and I also spent the past 10 years perfecting our eggy tofu scramble to fix all those issues! Seriously, we’ve probably made this hundreds if not a thousand times! And it is, just right.
Ours is a bare bones basic that is quicker, easier, and includes shortcuts like our signature vegan egg seasoning that will make your morning scramble so much simpler!
Our tofu scramble with black salt seasoning is a lot easier than other recipes out there and uses no unnecessary ingredients.
Once you get the hang of this and make it yourself a time or two, you’ll be using these tips to make a daily scramble quickly and easily every morning. Plus, it’s great for meal prep!
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Why You’ll Love This Vegan Breakfast Staple
- Ours is a bare-bones, basic tofu “scramble eggs” recipe, making it quick, easy, cheap, and very customizable.
- No need to dirty a bunch of dishes or even get out the knife and cutting board.
- A basic tofu scramble is a MUST for every plant-based home cook’s playbook, and ours is a lot easier than other vegan tofu scramble recipes out there and uses no unnecessary ingredients.
- Includes our signature vegan egg seasoning that will make your morning scramble so much easier!
Scrambled Tofu Recipe Ingredients
With the possible exception of the black salt, every ingredient listed is a pantry staple in any vegan kitchen.
Firm tofu – Firm tofu gives the perfect texture to your scramble
Olive oil – Use a quality, flavorful oil
For the Tofu Scramble Seasoning, you’ll need:
- Nutritional yeast
- Kala namak – aka “black salt” (more on this in the section below)
- Turmeric – for that golden eggy color
- Onion powder
- Garlic powder
- Ground black pepper
How to Season Tofu Scramble (Black Salt)
The key to the perfectly flavored super eggy tofu scramble is black salt, also called kala namak. It’s a main ingredient in our Vegan Egg Seasoning Recipe.
This is our personalized blend of nutritional yeast, black salt, and select spices to give your scramble the most amazing eggy flavor. It’s also great for use in many other recipes like homemade samosas, breakfast casseroles, or vegan fried rice!
This recipe included in this post makes a one-serving batch, but if you’re a big tofu scramble person like us, you’ll want to make a full batch! The full recipe makes enough for at least a week’s worth of breakfasts! Use 2 Tbsp of premade seasoning when making a scramble.
How to Make a Tofu Scramble
This process is super easy and only takes a few simple steps.
Step 1: Drain and press your tofu block and prepare the scramble seasoning ingredients in a small bowl.
Step 2: Heat the olive oil in a pan over medium low heat. Crumble the tofu into the pan. You can use a rubber spatula or pan-friendly potato masher to break it up to scrambled eggs texture. Sprinkle 1 Tbsp of the vegan egg seasoning onto the tofu as it cooks. Stir to coat completely and cook for about 7-10 minutes, stirring often.
Step 3 Sprinkle 1/2 Tbsp more scramble seasoning, stir, and cook tofu another 1-2 minutes. Remove from heat and taste. If you want more flavor stir in a little more seasoning to suit your personal taste.
Tips & Tricks for the Best Vegan Scramble
- Don’t skip the kala namak if you want it to taste super eggy! One whiff of this stuff, and you’ll understand why.
- Don’t use frozen tofu due to a texture change in the tofu after freezing. Check out our Tofu Chicken Guide for more info on that!
- A potato masher or the Dreamfarm Smood are your best friend for achieving an awesome texture!
- Season to taste – Make sure you taste your scramble before serving and add more seasoning to your taste.
- Use a flavorful olive oil. A good quality oil adds a great fatty mouthfeel and savory undertones to your scramble.
- If you like a dryer texture your scramble, just let it cook on the stove a little longer until you reach your desired consistency.
Tofu Vegan Scramble – Alterations & Variations
Feel free to shake up the flavor by adding your favorite flavors and sauces like pesto or curry paste. We’ve included a few of our favorite variations for you to try.
Oil Free Tofu Scramble – Just skip the olive oil to make it oil-free and use a good-quality nonstick skillet.
Spinach Tofu Scramble – I love to add spinach for some extra iron and fiber! I prefer to add frozen spinach just because it’s easy. Just toss in about ¼-½ cup of frozen spinach when the tofu is finished cooking and cover it, let it sit with the heat off or on low until it defrosts then stir to combine. You can also use fresh spinach, but you may want to saute it before adding to the scramble.
Spicy Tofu Scramble Recipe – Add your favorite hot sauce, salsa, taco sauce, or just some crushed red pepper flakes. I’ve even used some leftover enchilada sauce before – delicious!
Tofu Scramble with Vegetables – Scrambles are a great way to sneak in some extra veggies or use up what you have in the fridge!
High Protein Tofu Scramble – To up the protein intake, I will often stir in well-rinsed beans like black beans and pinto beans when the scramble is finished cooking.
Cheesy Vegan Scramble – Feel free to add up to 1 cup of shredded vegan cheese of choice! If I’m adding cheese, I like to add it in the last 5-10 minutes of cooking to make sure it gets nice and melty. Vevan, Parmella, Follow Your Heart, and Violife are a few great brands.
Tofu Scramble Without Nutritional Yeast – Feel free to skip the nutritional yeast or sub ½ tsp ground mustard powder.
How to Serve
Make this scramble part of a complete breakfast with some Rice Paper Bacon or Vegan Scrapple and some Easy Roasted Breakfast Potatoes or Cheesy Hash Brown Potatoes Casserole.
More Serving Ideas
Tofu Scramble Sandwich – Use this vegan scramble as you would scrambled eggs in any breakfast sandwich like classic Eggs and Peppers on a long roll or add some mayo for a simple Egg Salad Sandwich
Tofu Scramble Tacos – Breakfast tacos and burritos are great grab and go options or fantastic weekend breakfasts! Just add the scramble with some breakfast potatoes, hash browns, or tater tots, some shredded vegan cheese, and some diced vegan sausage patties or sauteed peppers and onions.
Tofu Scramble Toast – A simple piece of (vegan) buttered toast topped with vegan scramble is an easy and delicious way to start the day! Perfect for a quick grab and go or “over-the-sink” option.
Tofu Scramble Fried Rice – A great option for using leftovers! Just add the prepared tofu scramble in place of eggs to your fried rice a minute or two before it finishes cooking.
How to Store Leftovers
Allow any remaining scramble to cool completely and store in an airtight container in the refrigerator for up to 5 days.
How to Reheat
On the Stovetop – Reheat on the stove in a saute pan over medium heat, stirring often, for about 5-7 minutes or until hot.
In the Microwave – Place in a microwave safe dish and heat on high for 1 minute. Stir and heat again for another minute until hot.
FAQs
Yes, I believe you can freeze tofu scramble, but I prefer to freeze it wrapped in a burrito rather than on its own. The texture might be a bit different if you freeze it on its own, but for some reason I don’t mind that when wrapped in a fluffy tortilla and mixed with dairy-free cheese.
Yes, tofu scramble tasted like eggs if you use kala namak!
Tofu scramble is a vegan version of scrambled eggs. It’s a high protein breakfast option widely popular in the vegan community and for those allergic to eggs.
We most often order kala namak online in bulk, but you can also find it at Indian spice shops.
We like firm tofu over extra firm tofu for the eggiest texture, but extra firm or even medium firm could be used.
No, I don’t think it’s necessary to press tofu before making tofu scramble, but it can vary by brand and personal preference.
More Vegan Breakfast Recipes
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This also helps more people find our vegan recipes, and for that, we are so grateful! Happy breakfasting!
Tofu Scramble (Black Salt)
Ingredients
- 1 (16-oz) block firm tofu
- 2 Tbsp olive oil
For the tofu scramble seasoning (or use 2 Tbsp pre-made tofu scramble seasoning*):
- 2 tsp nutritional yeast
- 1 ½ tsp kala namak
- 1 tsp turmeric
- 1 tsp onion powder
- ¾ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Drain and press your tofu block.
- In a small bowl, combine the tofu scramble seasoning ingredients.
- Heat the olive oil to a non-stick skillet or pan on medium low heat.
- Carefully crumble the tofu into the pan. Use a rubber spatula to break it up further so it looks like scrambled eggs texture. A potato masher can also help with this!
- Sprinkle 1 Tbsp tofu scramble seasoning onto the tofu as it cooks. Stir to coat completely and cook, stirring often, for about 7-10 minutes.
- Then, sprinkle 1/2 Tbsp more scramble seasoning, stir to coat, and cook tofu another minute or two.
- Finally, remove from heat and taste the scramble. If you want more flavor to suit your personal taste, stir in another 1/2 Tbsp seasoning at the end of cooking before serving.
