Vegan Tofu Scramble is an easy breakfast home run. It’s a high protein and flavorful tofu scrambled eggs recipe that only takes minutes to complete.
If you’ve had some variation of tofu scrambled eggs before then you know this recipe is going to be good.
If you’re new to plant-based recipes then you might be thinking … what?
Don’t be hesitant! Dive right in like the rest of us. Take a few minutes out of your life and make one of the most delicious breakfasts out there.
And one of the highest in protein too. This is the only tofu scramble I ever make.
It’s basic, quick, satisfying, delicious and has under 10 ingredients. That even includes all of the spices.
Everybody needs to know how to make tofu scramble and that will also enable you to get all fancy if you ever decide to ‘feast out’ and turn this recipe into a loaded breakfast scramble.
That’s easy too!
Jump to:
🥘 Ingredients
- Extra Firm Tofu – mimics egg in this recipe and adds so much protein.
- White onion – is more tender than yellow onion and stands out well in taste.
- Mushrooms – I use baby portabella (portobello) for a dish with more bite.
- Nutritional Yeast – has a wonderful cheesy type of flavor.
- Turmeric – one of the best spices out there and adds flavor, health benefits and a golden color.
- Garlic powder – goes a long way in the flavor department with just a little bit.
- Black salt (kala namak) – or regular salt.
- Pepper – is a little spicy so don’t add a lot.
🔪 Instructions
- Press the tofu to let the extra liquid drain out for at least 15 minutes. Break up into small chunks and set aside.
- While the tofu is being pressed heat the water in a large skillet to medium-high heat.
- Add the mushrooms and begin to sauté for about 5 minutes and then add the diced onion. Sauté for 10 minutes.
- Push the mushrooms and onions aside in the skillet and add the tofu to the pan and then add the nutritional yeast, turmeric, garlic powder, salt and pepper.
- Start to stir and mash and get everything hot and all mixed together and the tofu evenly coated with the turmeric as you cook.
- Leave the tofu a little chunky so that it mimics scrambled eggs.
- It takes about 5 minutes to cook through.
📖 Variations
- The variations are really additions. Keep them simple for the best mix.
- Combo one would be to add black beans and add a teaspoon of cumin along with the garlic powder.
- Next, you could go with a Mexican style twist with kidney beans and salsa. Make it as spicy as you like.
- Add red bell slices along with the onion and mushrooms. If you have any leftover cooked potatoes – cut them in cubes and toss them in for a very nice hash scramble.
- Serve simple vegan tofu scramble over toast for a great breakfast you can eat with your fingers.
- Sprinkle with hempseed hearts for even more nutrition and protein.
- Pssst! Roll it in a tortilla for a breakfast burrito.
🥯 Breakfast Favorites
- Simple Homemade Granola is baked in the oven and makes a big batch.
- Puff pastry makes these Apple Turnovers so simple.
- Dairy Free Cream Cheese is perfect to smear on toasted bagels.
- Take a big bite of one of these Crescent Roll Breakfast Rings.
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📋 Recipe
Vegan Tofu Scramble Recipe
Ingredients
- 14 ounces tofu, extra firm
- 8 ounces mushrooms, baby bella, sliced
- 1/2 cup onion, white
- 1/4 cup nutrition yeast
- 3/4 teaspoon turmeric
- 3/4 teaspoon black salt (Kala Namak) or regular salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Press the tofu for at least 15 minutes to release all of the extra liquid. Break up into small chunks and set aside.
- Add about 2 tablespoons water to a large skillet and heat to medium-high.
- Add the mushrooms and begin to sauté for about 5 minutes and then add the diced onion. Sauté for 10 minutes.
- Push to the side of the pan and add the tofu and all of the seasonings.
- Start to sauté some more and mix well making sure all of the tofu is well covered with the turmeric and nutritional yeast. Break up the tofu, as needed with the edge of the spatula but leave small chunks.
- When mixing is completed and everything is hot you are ready to serve.
Notes
Nutrition
Bailey
What a great recipe! It’s not too over the top with ingredients and the flavor is spot on. Thank you so much for the delicious recipe.