Tofu scramble is the ultimate plant-based alternative to scrambled eggs. It’s packed with protein, full of flavor, and incredibly easy to make.
Whether you’re vegan, cutting back on eggs, or just looking for a quick and nutritious breakfast, this dish delivers. With the right seasonings and cooking method, tofu transforms into a creamy, savory scramble that rivals any egg dish.
Ingredients:
- 1 block (14 oz) firm or extra-firm tofu
- 1 tablespoon olive oil or vegan butter
- 1/2 teaspoon turmeric powder (for color)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon nutritional yeast (adds a cheesy flavor)
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/2 teaspoon black salt (kala namak) for an eggy taste
- 1/4 teaspoon black pepper
- 2 tablespoons plant-based milk (unsweetened almond, soy, or oat)
- 1/2 cup diced vegetables (bell peppers, spinach, mushrooms, or tomatoes)
- 1 teaspoon soy sauce or tamari (for umami flavor)
Instructions:
Step 1: Prepare the Tofu
Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels and press it gently to remove excess moisture. You don’t need a tofu press for this; a few minutes of pressing by hand works well.
Once drained, crumble the tofu into a bowl using your hands or a fork. The texture should be similar to scrambled eggs — some larger chunks and some smaller pieces.
Step 2: Cook the Vegetables
Heat a skillet over medium heat and add the olive oil or vegan butter. Once hot, toss in your diced vegetables. Cook for about 3–4 minutes, stirring occasionally, until they soften.
If using spinach, add it last, as it wilts quickly.
Step 3: Add the Tofu and Seasonings
Push the vegetables to the side of the pan and add the crumbled tofu. Stir everything together, allowing the tofu to absorb any remaining oil.
Sprinkle in the turmeric, garlic powder, onion powder, nutritional yeast, smoked paprika, and black pepper. Stir well so the tofu gets evenly coated with the seasonings.
Step 4: Enhance the Flavor and Texture
Pour in the plant-based milk to add creaminess and help blend the flavors. Add the soy sauce for a deeper umami taste. Finally, sprinkle in the black salt (kala namak).
This ingredient is key to getting that egg-like taste, so don’t skip it! Stir everything thoroughly and let it cook for another 2–3 minutes.
Step 5: Final Touches
Once the tofu scramble reaches your desired consistency — soft but not too dry — remove it from heat. Garnish with fresh herbs like chopped chives, parsley, or green onions. These add freshness and a pop of color.
Serving Suggestions:
- Serve with whole-grain toast, avocado, and roasted potatoes for a balanced breakfast.
- Wrap it in a tortilla with salsa and avocado for a breakfast burrito.
- Pair it with sautéed mushrooms or plant-based sausage for a hearty brunch.
- Use it as a filling for breakfast sandwiches.
Tips for the Best Tofu Scramble:
- Use firm or extra-firm tofu. Soft tofu will be too watery and lack texture.
- Don’t skip the black salt. It’s the secret to an authentic egg-like taste.
- Adjust seasoning to your taste. Add more nutritional yeast for a cheesier flavor or extra turmeric for a deeper yellow hue.
- Cook on medium heat. This allows the tofu to absorb flavors without drying out.
- Customize with vegetables. Bell peppers, mushrooms, spinach, tomatoes, and even zucchini work well.
Why You’ll Love This Recipe:
- High in protein — Keeps you full and energized.
- Quick & easy — Ready in under 15 minutes.
- Customizable — Add your favorite veggies and spices.
- Perfect egg substitute — Great for vegans and those with egg allergies.
Tofu scramble is a game-changer for plant-based breakfasts. With the right seasoning and texture, it tastes just as good — if not better — than scrambled eggs. Try this recipe, and you’ll never miss eggs again!
