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Start your day with this Tofu Scramble recipe, a protein-rich savory breakfast option to add to your morning rotation! Packed with plenty of veggies and good-for-you ingredients, this healthy meal is great for busy weekdays or to savor with additional dishes at weekend brunch.

tofu scramble with toast on white plate

This recipe was written on February 15, 2021. It was updated with additional recipe information on May 28, 2024.

This hearty and flavorful vegan tofu scramble is a delicious plant-based twist on classic scrambled eggs, perfect for fueling your mornings! Velvety tofu, vibrant vegetables, savory vegan breakfast sausages, aromatic spices, and cheesy nutritional yeast are sautéd together in a skillet for a wholesome, bold-flavored dish. Nourish your body and tantalize your taste buds with this irresistible tofu scrambled eggs! 

In just 30 minutes you’ll have a tasty meal on the table that will satisfy your breakfast cravings! Everything cooks together in one skillet for quick and easy preparation and no fuss clean-up. This scrambled tofu recipe makes six generous servings to feed a crowd or stock your fridge for busy mornings, making meal prep easy. 

For more savory tofu breakfast recipes, try my vegan omelette or vegan quiche, or add scrambled tofu to my sweet potato hash!

tofu scramble in a skillet

Ingredients

tofu scramble ingredients on white counter

Firm Tofu: Choose a high-quality firm tofu or extra-firm tofu for a sturdy texture that holds up well when scrambled. No need to press tofu before scrambling. Alternatively, you can use silken tofu for a softer scramble. 

Olive Oil: For the richest flavor base in the vegan tofu scramble, opt for extra virgin olive oil. You can also substitute avocado oil for a more neutral flavor or coconut oil for a light sweetness.

Yellow Onion: Adds a slightly sweet, savory base to the scrambled tofu. For a flavor variation, swap for red onion or shallots. 

Garlic: Freshly minced garlic cloves add a robust aromatic depth of flavor. Choose firm bulbs with tight skins and no signs of sprouting. You can also use pre-minced garlic or garlic powder for convenience. 

Red Bell Pepper: Adds a pop of vibrant color and sweetness to the tofu eggs. Alternatively, you can use yellow, orange, or green bell peppers, or a mix of colors for a variation of color and flavor. 

Mushrooms: Use your favorite types of mushrooms, like shiitake, oyster, or cremini, for a meaty texture and earthy flavor. Choose firm mushrooms with no discoloration for the best results. Alternative mushroom options are portobello, button, or a mix of different kinds! 

Vegan Sausage: Make homemade vegan sausage or use your favorite high-quality brand of plant-based breakfast sausage to add extra protein and savory depth to the tofu egg scramble. You can also choose an Italian-style or spicy flavor.

Spinach: Use fresh spinach or thawed frozen spinach in a pinch for the best flavor. Swap it with kale, swiss chard, or your favorite leafy green if needed. 

Nutritional Yeast: Gives the tofu breakfast scramble a tasty, cheesy, umami flavor without the dairy. Adjust the amount to suit your preferences – add more for a cheesier taste! 

Kala Namak (Black Salt): Provides an eggy flavor for the best tofu scramble. You can find it in specialty stores or easily purchase it online. If you don’t have or can’t find kala namak, fine sea salt can substitute but will provide a less pronounced flavor. 

Turmeric Powder: Adds a vibrant rich color and earthy flavor to the scramble. For a spice blend variation, swap in curry powder.

Crushed Red Pepper Flakes: Give the scramble a hint of spiciness and add an overall complexity. Experiment with cayenne pepper or chili powder for a different heat style if desired.

How to Make Tofu Scramble

  • Sauté Onion, Garlic, & Pepper. Heat the olive oil in a large skillet over medium-low heat. Add the onions, garlic, and pepper and sauté for 4-6 minutes, stirring frequently, or until the onions turn translucent.
  • Add Mushrooms. Add the mushrooms to the skillet and stir well. Place a heavy lid directly on top of the mushrooms and cook over medium heat to give them a meatier texture.
  • Add Sausage. Add the vegan sausage to the vegetables and cook, stirring the mixture occasionally, for another 5 minutes.
  • Add Tofu. Stir the pressed and crumbled tofu into the skillet. Cook for 1-2 minutes, smashing the tofu with a fork or spatula until it resembles scrambled eggs. Alternatively, you can use your hands to crumble the tofu into the skillet.
  • Season Scramble. Season the mixture with the nutritional yeast, kala namak (black salt), turmeric, and red pepper flakes. Stir well until combined.
  • Add Spinach. Mix the spinach into the skillet until combined. Increase the temperature to medium-high and cook the tofu scramble for 4-6 minutes, stirring often, until the moisture from the tofu has evaporated and the tofu begins to turn golden brown.
  • Add More Seasoning. Season to taste with more nutritional yeast, salt, and pepper as desired, and serve hot.

Recipe Pro-Tips

  • No need to press. Unlike many tofu recipes, there is no need to press the tofu before cooking. Because it is crumbled, the tofu will dry out easily, and take on the flavor of the seasonings.
  • Crumble with your hands. Use your hands to crumble the tofu blocks straight into the skillet. If you don’t want to get your hands messy, use a fork to crumble the tofu.
  • Weigh down the mushrooms. To give them a meatier texture and enhance their flavor, place a heavy lid or another skillet on top of the mushrooms as they cook. This helps release the moisture and firm up the texture. 
  • Season to taste. Start with smaller amounts of each spice and add more of whatever you desire to suit your taste. 
  • Garnish. Serve immediately with desired toppings such as avocado slices, salsa, vegan cheese shreds, or fresh herbs.

Recipe Variations

Below are a few ways to switch up the ingredients in this easy tofu scramble to make it your own! 

  • Protein: Swap the vegan sausage with another plant-based protein such as tempeh, chickpeas, or black beans. Season them well before adding to the skillet to compliment the flavors of the scramble. 
  • Vegetables: Mix and match your favorite veggies, such as diced tomatoes, zucchini, kale, green onions, broccoli, or potatoes. 
  • Herbs: Include fresh herbs like basil, thyme, rosemary, or oregano for a fragrant herbal note. 
  • Cheese: Stir in shredded vegan cheese at the end of the cooking time for an extra-cheesy tofu scramble. Use any variety, such as parmesan, cheddar, or mozzarella.
overhead of tofu scramble on a white plate with toast

Serving Suggestions

Tofu scramble recipes make the ultimate protein-packed breakfast, brunch, or brinner. Enjoy it as a standalone dish or pair it with some of the sides below for a heartier full-spread meal. 

Storage Directions

  • Storage: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days. Tofu scramble does not freeze well.
  • Reheating: Gently reheat leftovers in the microwave or the stovetop until heated through with a splash of water or vegetable broth to prevent the scramble from drying out.

More Vegan Breakfast Recipes

5 from 6 votes

The Best Tofu Scramble

By: Jenné Claiborne
This savory vegan Tofu Scramble is loaded with protein, delicious cheesy flavor, and fresh veggies. Everything cooks together in one skillet and is ready in 30 minutes for an easy breakfast, brunch, or brinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 2 12 oz blocks of firm tofu, drained and broken into small chunks
  • 2 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 3 minced garlic cloves
  • 1 red bell pepper, diced
  • 3 large handfuls shiitake, oyster, or cremini mushrooms, about 1 pound. chopped
  • 2 large vegan sausages, sliced, or 6 small vegan breakfast sausages
  • 1-2 cups frozen spinach, or 4 cups chopped fresh spinach
  • 3-4 tbsp nutritional yeast, to taste
  • 1 tsp kala namak, black salt
  • 1/2 tsp turmeric powder
  • 1/2-1 tsp crushed red pepper flakes
  • salt and pepper, to taste

Instructions 

  • Heat the olive oil in a large skillet over medium-low heat. Add onions, garlic, and pepper and sauté for 4-6 minutes, stirring frequently, or until the onions turn translucent.
  • Add the mushrooms to the skillet and stir well. To make them meatier, place a heavy lid directly on top of the mushrooms and cook over medium heat.
  • Add the vegan sausage to the vegetables and cook, stirring the mixture occasionally, for another 5 minutes.
  • Stir the crumbled tofu into the skillet. Cook for 1-2 minutes, smashing the tofu with a fork or spatula until it resembles scrambled eggs.
  • Season the mixture with the nutritional yeast, kala namak/black salt, turmeric, and red pepper flakes. Stir well.
  • Add the spinach and stir again.
  • Increase the temperature to medium-high and cook the tofu scramble for 4-6 minutes, stirring often, until the moisture from the tofu has evaporated and the tofu is starting to turn golden brown.
  • Season to taste with more nutritional yeast, salt, and pepper, and serve hot.

Notes

Storage Directions
  • Storage: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days. Tofu scramble does not freeze well.
  • Reheating: Gently reheat leftovers in the microwave or the stovetop until heated through with a splash of water or vegetable broth to prevent the scramble from drying out. 
 
Recipe Pro-Tips
  • No need to press tofu. Unlike many tofu recipes, there is no need to press the tofu before cooking. Because it is crumbled, the tofu will dry out easily, and take on the flavor of the seasonings.
  • Crumble with your hands. Use your hands to crumble the tofu blocks straight into the skillet. If you don’t want to get your hands messy, use a fork to crumble the tofu.
  • Weigh down the mushrooms. To give them a meatier texture and enhance their flavor, place a heavy lid or another skillet on top of the mushrooms as they cook. This helps release the moisture and firm up the texture. 
  • Season to taste. Start with smaller amounts of each spice and add more of whatever you desire to suit your taste.
  • Garnish. Serve immediately with desired toppings, such as avocado slices, salsa, vegan cheese shreds, or fresh herbs.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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23 Comments

  1. Wow, this is delicious and I added sun-dried tomatoes to the mix, its wonderful. Really nice recipe, I survived it with diced red potatoes hash.

    1. Go to the Asian Market for the Black salt a small pack was only 40 cents, it halfway filled one of my empty spice jars! I get my spices from the Asian market and refill my jars.

  2. This did not disappoint! As a first time tofu scramble maker, i would like to let everyone know this is super easy to make and tastes AMAZING! i made it for the first time a few weeks ago, and it is the reason now why i look forward to getting up on Saturday mornings! I didn’t have any of the kala namak but it is still great!
    My kids even liked it and they usually frown at my vegetarian meals. Great work and thank you for one of my new favorite recipes!

  3. I love all of your recipes but for some reason was hesitant to try this one. Can I just say… it was DELICIOUS”! Thanks for your wonderful content.

  4. I have never heard of kala namak, and what I just googled stated it should be used as a finishing salt, not added in cooking. Do you think this can be left out?

    1. Go to an Asian market I got the sale for 40 cents and it so worth it, it has a sulfur taste really making the tofu taste like egg. I”m sure the yeast also helped.

    1. Yes, along with the Black salt it gives it a unique taste! I did the recipe but I also added some sun-dried tomatoes to the mix and its absolutely delicious

  5. Hi Jenne, my husband and I have talking about going vegan for a while now and finally just did and started with you recipe for the best tofu scramble and it was beyond my best expectations. Thank you I really appreciate your help in helping us to stay and be healthy!

    1. Hi Carol! I’m so happy to hear you enjoyed that recipe. It’s definitely one of my family’s favorites too 🙂 Good luck with your vegan journey!

  6. I thought I’d already found the best tofu scramble recipe, but this truly is The Best. So glad it makes a huge batch because I woke up craving it again this morning and am still dreaming about having it again tomorrow!