Tofu scramble is one of my favorite dishes when I want to eat vegan. It’s an alternative to scrambled eggs. The dish is not only delicious but also easy to prepare.
Contents
Tofu scramble recipe
Tofu is a brilliant vegan ingredient. It is low in calories but high in protein, containing all the essential amino acids, vitamins, and minerals. Its versatility allows it to be prepared in various ways, such as baking, frying, and simmering, making it perfect for a wide range of vegan dishes. One of my favorite meals to make with tofu is tofu scramble.
If you love scrambled eggs for breakfast, this tofu breakfast scramble can be a vegan alternative. It has the texture and flavor of scrambled eggs, made by crumbling firm or extra-firm tofu and cooking it with spices, vegetables, and a savory sauce.
You can enjoy the dish on its own or serve it with tortillas, salsa, avocado, roasted potatoes, or toast. Here’s how to make the tofu scramble:
Best Tofu Scramble recipe for quick breakfast
Ingredients
- 14 oz firm or extra-firm tofu
- 1 tbsp olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1 clove garlic minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp nutritional yeast optional
- Salt and pepper to taste
- Fresh spinach or kale optional
- Salsa or hot sauce optional
Instructions
Prepare the Tofu
- Drain and press the tofu to remove excess water.
- Crumble the tofu into small pieces resembling scrambled eggs.
Cook the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté until they are soft, about 5 minutes.
- Add the minced garlic and cook for another minute.
Add the Tofu and Spices
- Add the crumbled tofu to the skillet.
- Sprinkle the turmeric, cumin, and nutritional yeast (if using) over the tofu.
- Stir well to combine and cook for about 5-7 minutes, until the tofu is heated through and slightly browned.
Season and Serve
- Add salt and pepper to taste. If using fresh spinach or kale, add it now and cook until wilted.
- Serve hot with salsa or hot sauce if desired.
Nutrition
Variations
1. Southwest-style tofu scramble
Southwest-style scrambled tofu incorporates bold, spicy flavors. To create this zesty variation, start with a base of onions and garlic, then add diced bell peppers and jalapeños for heat. The tofu is seasoned with a blend of cumin, chili powder, and smoked paprika. Just before serving, I fold in black beans and corn for added texture and nutrition. A sprinkle of fresh cilantro and a squeeze of lime juice finish the dish perfectly.
2. Smoky “bacon” and cheese scrambled tofu
Smoky “bacon” tofu scramble mimics the flavors of a classic American breakfast. To achieve this, prepare smoky tofu “bacon” by marinating thin slices of tofu in a mixture of liquid smoke, maple syrup, and soy sauce, then baking until crisp. For the scramble, season the crumbled tofu with nutritional yeast, garlic powder, and smoked paprika. The crispy “bacon” bits are folded in at the end, along with vegan cheese shreds that melt into the warm scramble.
3. Mediterranean version
Mediterranean version features bright, fresh flavors. To make this, sauté garlic and cherry tomatoes in olive oil, then add crumbled tofu seasoned with oregano, basil, and a pinch of thyme. Kalamata olives and capers provide a briny contrast, while spinach adds a pop of color and nutrition. A crumble of vegan feta cheese or nutritional yeast for a more traditional approach completes this Mediterranean-inspired dish.
3. Indian-inspired dish
Masala tofu scramble infuses aromatic Indian spices into the dish. This variation has become a weekend favorite in my household. You can start by blooming cumin seeds, mustard seeds, and curry leaves in oil. Then, add diced onions, ginger, and garlic, followed by turmeric, garam masala, and a touch of cayenne for heat. The crumbled tofu is then mixed in, along with diced tomatoes and peas. A garnish of fresh cilantro and a side of warm naan bread make this a truly satisfying meal.
Serving and pairing suggestions
1. Classic breakfast
Tofu scramble pairs well with traditional breakfast sides, such as:
- Whole grain toast with avocado
- Roasted breakfast potatoes
- Fresh fruit salad
- Vegan sausage links
- Sautéed greens kale or Swiss chard
2. Other meals
You can use the dish in other meals like dinner and lunch:
- Lunch wrap: Tofu scramble rolled in a whole wheat tortilla with avocado and salsa
- Dinner bowl: Scrambled tofu served over quinoa with roasted vegetables and tahini dressing
- Savory pancakes: Scrambled tofu folded into vegan pancake batter for a protein-packed twist
3. As a versatile filling
Tofu scramble serves as an excellent filling for various dishes. Its adaptable nature allows it to shine in multiple culinary applications. Here are some innovative ways I’ve used:
- Breakfast burritos: Wrapped in a large tortilla with black beans, salsa, and vegan cheese
- Stuffed bell peppers: Mixed with rice and vegetables, then baked in halved bell peppers
- Pita pockets: Stuffed into warm pita bread with cucumber, tomatoes, and tzatziki sauce
- Lettuce wraps: Served in crisp lettuce leaves for a low-carb option
- Empanadas: Encased in flaky pastry for a handheld treat
Troubleshooting common issues
1. Watery scrambles
Excess moisture leads the texture of tofu scramble. If you find yourself with a watery scramble, don’t despair. Increasing heat evaporates excess moisture. However, be cautious not to burn your scramble. Or add a sprinkle of cornstarch or arrowroot powder, which helps absorb liquid and create a firmer texture.
2. Bland or over-seasoned scrambles
If you find your scramble lacking in flavor, try these solutions:
- Add nutritional yeast to enhance savory, cheesy notes
- Incorporate umami-rich ingredients deepens the flavor profile
- Miso paste
- Soy sauce or tamari
- Sundried tomatoes
- Brighten with acid balances overall taste
- Lemon juice
- Apple cider vinegar
Conversely, if your scramble is over-seasoned:
- Add more crumbled tofu to dilute strong flavors
- Incorporate bland vegetables balances intense seasonings
- Zucchini
- Cauliflower
- Serve with a starch mellows overpowering tastes
- Toast
- Roasted potatoes
3. Texture problems
| Texture Problem | Cause | Solution |
| Too mushy | Overcooked tofu | Cook for less time, use higher heat |
| Too dry | Undercooked tofu or too much pressing | Cook longer, add splash of plant milk |
| Too uniform | Over-crumbled tofu | Leave some larger chunks when crumbling |
| Too chunky | Under-crumbled tofu | Break up larger pieces during cooking |
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