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White plate with a large helping of scrambled breakfast with mushrooms and toast and a fork on the side.
5 from 5 votes

Best Tofu Scramble Recipe

Making Tofu Scramble is an easy breakfast home run.
Course Breakfast
Cuisine Brunch, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 88kcal
Author Ligia Lugo


  • 14 ounces tofu, extra firm
  • 8 ounces mushrooms, baby bella, sliced
  • ½ cup onion, white
  • ¼ cup nutrition yeast
  • ¾ teaspoon turmeric
  • ¾ teaspoon black salt (Kala Namak) or regular salt
  • ½ teaspoon garlic powder
  • teaspoon ground black pepper


  • 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.


If you need to set it aside a bit the tofu scramble will reheat in a microwave. Make sure it is in a large microwave-proof bowl.


Serving: 8Ounces | Calories: 88kcal | Carbohydrates: 8g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 505mg | Potassium: 453mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg