Tofu Scramble
A Tofu Scramble doesn’t have to be boring or bland! This classic vegan breakfast is super versatile and perfect as an egg substitute!
Eggs was one of the last things I gave up before going vegan and if I had known about the magic of nutritional yeast and black salt, I would’ve been able to make the switch a lot faster!
There’s a million recipes for tofu scrambles out there but I figure since I use it quite often, and since it’s just so dang easy and delicious, why not have a recipe on this here blog? You can use this in any dish you would use scrambled eggs. Breakfast burritos, tacos, sandwiches, etc! The sky’s the limit.
What’s the best tofu for a tofu scramble?
This really depends on your own personal preference. I thought I used to like Super Firm, but now that I’ve had a Soft and Medium Firm Tofu Scramble, I realize I like those much better!
So basically, go with your gut! If you want a softer scramble, use soft or medium firm tofu. For something firmer, go with Firm, and for something even firmer, go with Extra or even Super Firm tofu!
ingredients for a tofu scramble
- Scramble Seasoning – I like to make a Scramble Seasoning blend with salt, onion and garlic powder, nutritional yeast, turmeric and black pepper. This is great because you make it once and have enough for several tofu scrambles.
- Vegan Mayo, Cream Cheese or Yogurt – I used to recommend adding Vegan Mayo or Cream Cheese to add in some fat and richness, and those are still good for a tofu scramble. But recently I’ve really been digging adding some kind of tangy yogurt. I really like the Forager Brand or Trader Joe’s Yogurt!
- Black Salt (aka Kala Namak) – The “eggy” seasoning! It truly makes this dish taste like eggs. Just be sure to sprinkle it on at the end as cooking it for too long will dilute the taste.
You can also add veggies to the tofu scramble if you want. I’ve done it with bell peppers, onions, mushroom, spinach, you get the idea! It also goes great with soyrizo and potatoes!
How to Make Tofu Scramble
To make the scramble seasoning, simply combine the ingredients in a jar or air-tight container. I like to blend these in a spice grinder as I find the flavor to intensify, but that is optional.
Heat up a non-stick pan or well seasoned cast iron skillet over medium heat. Crumble the block of tofu into the pan, making the pieces as large or small as you like. You can also mash them with a potato masher as well.
Cook the tofu for about 2 minutes, stirring frequently. Then season with 1 – 3 tsp of the Scramble Seasoning. Adding more if you like.
Next add in as much Vegan Mayo, Cream Cheese or Unsweetened Yogurt as you like. I usually put in about 1/3 cup or so. But start with a couple tablespoons and add more until it’s at the consistency that you like.
Stir in any other seasonings that you like. I will do some more black pepper, and chopped fresh chives.
Turn off the heat, and salt with a couple dashes of black salt, adding more as you see fit.
Serve immediately with toast, in a breakfast taco or burrito, or anyway you like!
Try it out with these DISHES!
Storage
I typically make a whole block at once and eat it over 2 – 3 days. Refrigerate and use within 3 – 4 days.
Tofu Scramble
Ingredients
Scramble Seasoning
- 1 – 3 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Turmeric
TOFU SCRAMBLE
- 14 – 16 oz Block of Soft, Medium Firm or Firm Tofu (See Notes)
- 1 – 3 tsp Scramble Seasoning
- 2 – 8 Tbsp Unsweetened Vegan Yogurt, Vegan Cream Cheese, or Vegan Mayo (See Notes)
- Black Salt (to taste)
- Chopped Fresh Chives (optional)
Instructions
- To make the scramble seasoning, simply combine the ingredients in a jar or air-tight container. I like to blend these in a spice grinder as I find the flavor to intensify, but that is optional.
- Heat up a non-stick pan or well seasoned cast iron skillet over medium heat. Crumble the block of tofu into the pan, making the pieces as large or small as you like. You can also mash them with a potato masher as well.
- Cook the tofu for about 2 minutes, stirring frequently. Then season with 1 – 3 tsp of the Scramble Seasoning. Adding more if you like.
- Next add in as much Vegan Mayo, Cream Cheese or Unsweetened Yogurt as you like. I usually put in about 1/3 cup or so. But start with a couple tablespoons and add more until it’s at the consistency that you like.
- Stir in any other seasonings that you like. I will do some more black pepper, and chopped fresh chives.
- Turn off the heat, and salt with a couple dashes of black salt, adding more as you see fit.
- Serve immediately with toast, in a breakfast taco or burrito, or anyway you like!
I haven’t tried this with adobo seasoning yet, but without it this is the best tofu scramble recipe I’ve tried. The vegan cream cheese makes all the difference. Thank you for the awesome recipe!
Excellent, glad to hear it! I’ve been meaning to make this again soon!
Best Tofu Scramble I’ve ever had. Thank you.
Yay, happy to hear it, thank you!
This is absolutely delicious!! Can always count on your recipes to be the best ☺️ Thanks burger dude!
Thank you!!
Hello!! I am back at it again after your tofu ground recipe back in October, but this time, I made your tofu scramble! I was looking for a good recipe for it, and you were the first person to come to mind! I decided to try it out today for brunch. I used firm tofu and CocoJune’s plain yogurt for this recipe. Let me tell ya…this is my first time making tofu scramble ever in my life, and I never thought I’d ever love making it at home up until now. Watson, I don’t know how you do it, but this is, and I mean this with no exaggeration, THE BEST tofu scramble I’ve ever eaten in my 5 years of being vegan, compared to a few scrambles that I’ve ordered at restaurants over the years!! Even Just Egg cannot beat this!! Adding 1 1/2 tsp of black salt at the end after taking it off the heat made me fall in love instantly. I cannot WAIT to make this again! Now I have to make a jar of the scramble seasoning and keep it handy!! Thank you once again for sharing this glorious recipe!!!
Oh wow, this makes my night to hear, I’m so happy you found a recipe for this that you like! Thank you so much, I appreciate it!
Another fantastic recipe! I’ve been making this for the last few months and it’s really become a staple for me and made breakfast prep that much easier. I’ve also added some mushroom seasoning and both yogurt (2.5 tbsp) and mayo (2 tsp) for an additional flavor bump. Again, super easy, super flavorful, and a major upgrade to the tofu scrambles I was making before!
Nice, so glad it’s in the rotation, thank you!
I’ve made this at least 10 times – It’s honestly so addictive! It’s unbelievably good, by far the best tofu scramble I’ve ever tried! I seriously think that you are a genius! I’ve tried SO many of your recipes, grilled tofu, gyros, donor kebab, butter tofu (insanely good!), bolognese, veggie burger, tofu ground and many more and they are all exceptional! I can’t imagine how long you must spend to perfect a recipe to make them as good as this but thank you so much! My boyfriend was very against vegan food and just thought it wouldn’t taste as good but I started making some meals for him with your recipes and he couldn’t believe how good it was, I bet him he couldn’t go vegan for a week and so he tried it. He said he had never felt better, he had so much more energy, he said it was the best he ever felt in his life, that he didn’t even realise it was possible to feel this good. He hasn’t eaten meat, dairy or eggs in the last 11 months, it makes me happier that you could ever know and it’s all thanks to you! Had it not been for your recipes he never would have tried it and now he will never look back. His absolute favourites are your orange tofu and tofu fried chicken. From the bottom of my heart – Thank you so much for everything you do, for sharing your recipes with us and for what you do for animals!