Tofu Scramble
I’ll be honest—when I first tried tofu scramble, I didn’t expect much. But one morning, craving a hearty, savory breakfast without eggs, I gave it a go… and wow! I never looked back. This tofu scramble has become a weekend staple in our home, especially when we want something cozy, packed with protein, and super customizable.
It’s a fantastic way to use up leftover veggies, and it comes together in just 15 minutes. Whether served with toast, wrapped in a burrito, or paired with crispy breakfast potatoes, this dish is proof that a plant-based breakfast can be just as satisfying as the traditional kind.
Table of Contents
- About Tofu Scramble
- Why You’ll Love Tofu Scramble
- Key Ingredients
- How To Make Tofu Scramble
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Tofu Scramble
This Tofu Scramble Recipe is a wholesome, protein-rich alternative to scrambled eggs—perfect for vegans, vegetarians, or anyone looking to eat more plant-based meals. Made with extra-firm tofu and seasoned with turmeric, nutritional yeast, and your favorite vegetables, this recipe delivers big on flavor and texture. It’s quick to make, endlessly versatile, and perfect for breakfast, brunch, or even dinner.
Why You’ll Love Tofu Scramble
- 100% plant-based and packed with flavor
- Quick and easy—ready in under 15 minutes
- Great way to use up veggies in the fridge
- Savory and satisfying, just like scrambled eggs
- High in protein and fiber, keeping you full longer
- Perfect for wraps, bowls, or on toast
Key Ingredients
- Extra-Firm Tofu – Crumbled for a texture similar to scrambled eggs and packed with protein.
- Turmeric Powder – Gives the scramble its classic golden color and adds anti-inflammatory benefits.
- Nutritional Yeast – Brings a cheesy, umami flavor and adds a boost of B12.
- Garlic Cloves – Adds deep, savory flavor and aromatic intensity.
- Salt & Black Pepper – Essential seasonings to balance the richness.
- Olive Oil or Neutral Oil – Used for sautéing tofu and veggies.
- Vegetables of Choice (e.g., spinach, bell peppers, mushrooms) – Add texture, color, and nutrients—customize based on what’s in your fridge.
- Non-Dairy Milk (optional) – A splash makes the scramble creamier, mimicking the texture of scrambled eggs.
- Kala Namak (Black Salt) (Optional) – Adds an eggy flavor thanks to its sulfur content—great for authenticity!
- Scallions – Add freshness, a pop of color, and a mild oniony bite.
How To Make Tofu Scramble
- Heat 1 tbsp Olive oil in a pan over medium low heat.
- Add minced garlic and sauté for 30-60 seconds or until fragrant.
- Add diced onions, and chopped green onions and sauté until softened.
- Add diced red bell peppers, diced green bell peppers, and diced jalapenos.
- Add tofu, and season with black salt, turmeric powder, paprika, salt, and black pepper. Stir to combine all ingredients.
- Add Oat milk and spinach, and cook until wilted.
- Garnish with fresh parsley, and Scallions.
- Serve as a side, on toast, or wrapped in a tortilla.
Have It Your Way
- Add spice: Try chili flakes, jalapeños, or smoked paprika for a kick.
- Go herby: Fresh herbs like chives, parsley, or cilantro add brightness.
- Make it cheesy: Stir in vegan cheese for a melty, indulgent finish.
- Add beans or lentils: For an extra protein punch.
- Use it in a burrito or sandwich: It’s amazing rolled up with avocado and hot sauce.
Nutritional Facts (Per Serving)
- Calories: ~220
- Protein: ~17g
- Carbohydrates: ~6g
- Fat: ~14g
- Fiber: ~3g
(Values may vary based on veggies and additions.)
Health Benefits
- Rich in Fiber: Thanks to the oats and cranberries, these cookies are a more wholesome treat.
- Citrus Boost: Orange zest and juice are rich in vitamin C and antioxidants.
- Egg-Free: Ideal for those with egg allergies or dietary restrictions.
Other Recipes You’ll Love
- General Tso’s Tofu
- Crispy Eggplant & Tofu Stir Fry
- Sichuan Tofu Stir Fry
- Easy Teriyaki Tofu
- Crispy Sesame Tofu
Tofu Scramble
Ingredients
- 16 oz Extra Firm Tofu crumbled
- 1 tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves minced
- ½ Onion diced
- ½ Red Bell Pepper diced
- ½ Green Bell Pepper diced
- ½ Jalapeno diced
- 2 Cup Baby Spinach chopped
- ½ tsp Turmeric Powder
- ½ tsp Paprika
- 2 tbsp Nutritional Yeast
- ½ tsp Black Salt for an eggy flavor, optional
- Salt to taste
- Black Pepper to taste
- Fresh Pasley roughly chopped
- ¼ cup Oat Milk optional
- Scallions
Equipment
Instructions
- Heat 1 tbsp Olive oil in a pan over medium low heat.
- Add minced garlic and sauté for 30-60 seconds or until fragrant.
- Add diced onions, and chopped green onions and sauté until softened.
- Add diced red bell peppers, diced green bell peppers, and diced jalapenos.
- Add tofu, and season with black salt, turmeric powder, paprika, salt, and black pepper. Stir to combine all ingredients.
- Add Oat milk and spinach, and cook until wilted.
- Garnish with fresh parsley, and green onions.
- Serve as a side, on toast, or wrapped in a tortilla.
Notes
- Press your tofu before crumbling to remove excess moisture—it’ll cook up better and absorb flavors well.
- Use a non-stick or well-seasoned pan to avoid sticking and achieve a nice sear.
- Taste and adjust seasonings before serving—it makes a big difference.
- Leftovers keep well in the fridge for 2–3 days and reheat beautifully.
Nutrition
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