Simple Tofu Scramble (Quick + Easy Recipe) - The Simple Veganista (2024)

This easy tofu scramble made with block tofu and simple seasonings is a delicious and healthy way to start your day! It’s easy to customize with veggies and herbs for your best vegan egg scramble.

Vegan egg scrambles are pretty popular around here!

We have a few different versions like this Southwest Tofu Scramble,Kimchi Tofu Scramble, Veggie Tofu Scrambled Eggs or Scrambled Tofu Stuffed Poblanos. All are amazing and worthy of the meal rotation!

I thought it was time to add a simple version that’s practically foolproof, delicious, and easy to customize!

Why We Love This Recipe!

• Can’t beat the simplicity. It’s a great basic tofu scramble that’s simple enough for every day!
• It’s versatile. This easy vegan scramble can be served with breakfast potatoes, fresh sliced tomatoes and avocado. Or use it for tofu scrambled tacos, burritos, breakfast bowls, and more!
• Healthy. With zero cholesterol and a fair amount of protein in each serving, you can ditch the eggs and do the tofu scramble instead!

Ingredient Notes

In this recipe, tofu is crumbled and scrambled with spices creating a vegan scrambled eggs that’s perfect anytime of day!

Here is everything you’ll need, including variations and substitutions:

• Tofu – Regular firm or extra-firm (not silken, it’s too soft and moist).
• Nutritional Yeast – Adds a savory, cheesy flavor and is optional.
• Turmeric – Adds a light yellow hue that eggs have, can be optional for making ‘egg whites’.
• Black Salt – Aka kala namak (affiliate link), this salt adds a sulphur flavor that is characteristic of eggs and can be optional. If you’ve never used it before, you’ll be amazed!
• Salt + Pepper – Season to taste.
• Vegan Cream (plain + unsweetened) – Adds a little fluffiness but is optional. I also love this oat milk creamer. Sub with unsweetened plant milk too.
• Garlic + Onion Powder – I like adding a little of each for full flavor, but it’s optional.

How To Make Tofu Scramble

Here is quick look at the process of making tofu scrambled eggs. For the full printable recipe see below.

• Drain the tofu. As shown above, I like to let my tofu rest on its side a few minutes while gathering all the ingredients. The tofu doesn’t need to be pressed as the moisture will cook away, but it doesn’t hurt to let it rest a few minutes to drain on its own.
• Crumble the tofu and cook. Once the pan is hot, 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. Cook for 2 – 3 minutes.

• Add the spices. Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently.
• Add the cream. Lastly, add the vegan cream and black salt, and let simmer another 2 – 3 minutes.

And that’s it! Now you’re ready to enjoy.

What To Serve With Tofu Scrambled Eggs

This tofu scrambled eggs is super versatile and can be served in a variety of ways. Here are a few of my favorite ways:

• Potatoes: Serve with Chickpea + Sweet Potato Breakfast Hash, Breakfast Potatoesor Yukon Gold + Sweet Potato Home Fries.
• Fresh veggies: Serve with fresh sliced tomatoes and avocado.
• Bread: Nothing better than a slice of toasted and buttered homemade Artisan Bread or soft and chewy Vegan Naan with scrambles.
• Classic breakfast: Make a full meal and serve with the classics like Vegan Biscuits and Gravy, Vegan Waffles or Pancakes.
• Fruit: Add a side of fresh fruits like this Cherry-Berry Fruit Salad or Cantaloupe + Cucumber Salad.
• Burritos + Tacos: Make burritos or tofu scramble egg tacos with corn or flour tortillas, Pico de Gallo, and Easy Refried Beans and hot sauce.

How To Store + Reheat

• Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. It makes a great meal prep for the week too!
• Freezer: Tofu scramble is freezer friendly and freezes well for up to 2 months. To freeze, let cool completely and store in freezer safe containers (affiliate link). Let thaw before reheating. You can also freeze larger portions in large ziplock bags, squeezing out all the excess air.
• Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding a splash of milk as needed. Alternatively, reheat in the microwave using 30 second intervals, stirring after each, until warm.

More Easy Breakfast Recipes

• Applesauce Waffles
• Banana French Toast
• Healthy Bowl Of Cinnamon Oatmeal
• Vegetable Vegan Frittata
• Orange French Toast

If you try this easy tofu recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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