Vegan Tofu Scramble is a quick, high-protein, plant-based breakfast you’ll make on repeat. It’s easy, savory, and seriously delicious.
Serve it with crusty bread or wrap it in a tortilla, and you've got a filling breakfast that feels both cozy and satisfying.
If you love that eggy flavor, you’ll want to try my chickpea flour scramble, too!
Vegan tofu scramble is honestly one of my favorite go-to meals, I make it for breakfast all the time, and sometimes even for dinner because it’s just that good.
It’s packed with protein and comes together in under 15 minutes, which is a total win on busy days. The texture is soft and creamy, just like scrambled eggs, and that pinch of kala namak gives it this awesome eggy flavor (I use it in my vegan omelette too!).
I love eating it with warm pita bread, fresh tomato cucumber salad, and a dollop of vegan sour cream or cashew burrata. So versatile and satisfying, you can easily customize it with your favorite toppings and sides for a meal that always hits the spot.
Perfect for meal prep and busy days, this tofu egg makes eating plant-based easy and tasty.
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🥘Ingredients
- Tofu: Use firm or extra-firm tofu for the best texture (no need to press, just drain well).
- Almond milk: Adds creaminess without dairy. You can use any plant milk, such as cashew milk or oat milk, as a substitute.
- Nutritional yeast: Gives a cheesy, savory flavor that complements the scramble perfectly. Feel free to skip if it’s not your thing.
- Mustard: Adds a subtle tang and depth to the flavor.
- Kala Namak salt (black salt): The secret ingredient for that authentic eggy taste. If you don’t have it, sea salt works, but I highly recommend using kala namak for the best taste.
- Turmeric powder: Adds a beautiful golden color and a mild, earthy note.
- Onion powder & Black pepper: Bring savory depth and a gentle kick.
- Vegetable oil: I like olive oil, but you can use your favorite vegetable oil or vegan butter.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Tofu Scramble
Step 1: Heat the oil in a frying pan over medium heat. Crumble the tofu into medium bite-sized chunks and add to the pan. Cook for 7–8 minutes, stirring occasionally, until the tofu is fragrant and lightly golden.
Step 2: Add the almond milk, nutritional yeast flakes, mustard, kala namak, turmeric, onion powder, and black pepper. Stir everything well to combine, then cook for another 4–5 minutes. If you like it drier, cook for 1–2 minutes longer.
Step 3: Sprinkle with red pepper flakes and fresh parsley leaves. Serve with arugula, crusty bread, and cherry tomatoes. Enjoy!
📋Variations
- Add mushrooms: Sauté finely chopped mushrooms first for a savory umami boost before adding tofu.
- Cheesy upgrade: Mix in some vegan cheese shreds for extra creaminess.
- Stir in veggies: Toss in spinach, peppers, or zucchini, sauté them before the tofu to keep everything flavorful and not soggy.
💡Marinela's Tips
- No need to press tofu, just drain it. The moisture helps keep the scramble soft and creamy.
- Make a spice mix jar. Mix up a small batch of the dry seasonings and keep them in a jar, so next time you just scoop and go. It seriously saves time on busy mornings and makes the whole process even easier!
❓Frequently Asked Questions (FAQ's)
Silken tofu is too soft and watery. I recommend you use firm or extra-firm tofu for the best texture in your vegan scramble.
This scrambled tofu keeps well in the fridge for up to 3 days. Reheat on low heat with a splash of plant-based milk or a drizzle of oil to bring back its creamy texture and flavor.
🍽Vegan Savory Breakfast Recipes
📖 Recipe
Tofu Scramble (High-Protein Vegan Breakfast)
Equipment
- Non-stick frying pan
Ingredients
- 14 oz (400g) firm or extra firm tofu drained, not pressed
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon mustard
- ⅓ cup unsweetened almond milk or any plant milk
- ½ teaspoon kala namak salt (black salt)
- ¼ teaspoon turmeric powder
- ¼ teaspoon onion powder
- 1 pinch ground black pepper
- 1 tablespoon olive oil for frying
Instructions
- Heat oil in a pan over medium heat. Crumble tofu into medium bite-sized pieces and add to the pan. Cook, stirring occasionally, for 7 minutes until fragrant.1 tablespoon olive oil, 14 oz (400g) firm or extra firm tofu
- Stir in almond milk, nutritional yeast, mustard, kala namak, turmeric, onion powder, and black pepper. Cook for 4-5 more minutes. For a drier scramble, cook 1-2 minutes longer.1 tablespoon nutritional yeast, 1 teaspoon mustard, ⅓ cup unsweetened almond milk, ½ teaspoon kala namak salt, ¼ teaspoon turmeric powder, ¼ teaspoon onion powder, 1 pinch ground black pepper
- Sprinkle with red pepper flakes and fresh parsley if you like. Serve warm with crusty bread, tortillas, or your favorite sides.
Notes
- No need to press tofu, just drain it. The moisture keeps the scramble soft and creamy.
- Make a spice mix jar! Pre-mix dry seasonings and keep in a jar for quick scooping next time. Saves time on busy mornings.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them on low heat with a splash of plant-based milk or a drizzle of oil to keep them moist and tender.
Nutrition
If you try this tofu scramble, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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