Tofu Breakfast Scramble
This vegan tofu breakfast scramble is so delicious because it features a perfect blend of savory spices and fresh vegetables, creating a flavorful and satisfying breakfast option. Rich in protein and easy to customize, it’s a healthy and tasty alternative to traditional scrambled eggs.
On weekends, this amazing vegan breakfast scramble is one of our favorite vegan breakfast options that we eat regularly. It’s easy to make, filling, and delicious! Sometimes we even turn it into a tofu scramble breakfast burrito.
We love to eat this tofu scramble recipe in so many variations. Sometimes it’s served with smoked tempeh bacon, and other times we add beans and more veggies to make this variation that we call roadhouse vegan hash.
Ingredients you will need
- Tofu- This is not a shelf-stable silken tofu recipe. You will want to purchase tofu from the refrigerator or produce section of your grocery store. Firm or extra firm works best.
- Veggies- Mushroom, onions, bell peppers, tomatoes, and spinach are the vegetables we like best.
- Soy sauce- For those avoiding gluten, amino acids are a good substitute.
- Seasonings- We use garlic powder, onion powder, turmeric, nutritional yeast flakes, and dry steak seasoning.
Reasons to love this tofu scramble
- Flavorful and Savory: This tofu breakfast scramble is packed with a delicious blend of spices and fresh vegetables, making every bite incredibly satisfying. It will keep you full for hours!
- High in Protein: Tofu provides a great source of plant-based protein, giving you a nutritious start to your day.
- Versatile and Customizable: Easily adaptable, this scramble can be customized with your favorite veggies and seasonings to suit your taste preferences. We sometimes even add beans to ours.
How to make tofu breakfast scramble
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Using previously frozen tofu is not required, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
STEP #1: If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it is ready for breakfast in the morning.
If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
STEP #2: Dice mushrooms, onions, and bell pepper. Any color–red, yellow, orange, green–can be used. Sometimes I even use diced cherry tomatoes instead.
STEP #3: In a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
STEP #4: Add the crumbled tofu to the pan with veggies. Go ahead and sprinkle in all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
STEP #5: Toss in the baby spinach, cover the pan with a lid, and allow leaves to wilt, for approximately 2 minutes
STEP #6: Remove from heat and serve with toast, grits, or fruit. Tofu Scramble is a great breakfast to pair with my Smoked Tempeh Bacon or even these banana oat gluten-free pancakes.
This recipe was adapted from the Physicians Committee for Responsible Medicine.
*Originally published September 07, 2016.
Frequently Asked Questions
The leftovers stay fresh in an airtight container in the refrigerator for 7-10 days and reheat well. Sometimes we reserve any leftovers by wrapping them up in a tortilla for a healthy Breakfast Burrito.
The best type of tofu for scrambles is the firm or extra firm tofu that you find in the refrigerator or produce section of your grocery store. It has the perfect density. You’ll want to avoid using silken shelf-stable types for this recipe because they are too soft. We have a great article that discusses the different types of tofu and how to use them.
Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with vegetable kabobs. Freezing is not required for this recipe, but I highly recommend keeping some tofu in your freezer for recipes like this and others.
More Favorite Vegan Breakfasts
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Tofu Breakfast Scramble
Ingredients
- 1 12 oz+ package extra firm tofu
- veggie broth for sauteing
- 1/2 cup onion diced
- 1/2 cup red bell pepper diced
- 1 cup mushrooms diced (optional)
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon onion salt
- 1 tablespoon liquid aminos or soy sauce
- 1 tablespoon nutritional yeast
- 1 handful spinach leaves
- 1/4 teaspoon sea salt optional
Instructions
- Using previously frozen tofu is not required, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
- If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it's ready in the morning. If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
- Dice the mushrooms, onions, and bell pepper. Any color--red, yellow, orange, green--can be used. Sometimes I even use diced cherry tomatoes instead.
- n a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
- Add the crumbled tofu to the pan with veggies. Go ahead and sprinkle in all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
- Toss in the baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2 minutes
- Remove from heat and serve with toast, grits, or fruit. Tofu Scramble is a great breakfast to pair with my Smoked Tempeh Bacon or even these banana oat gluten-free pancakes.
Video
Notes
- Storage- The leftovers stay fresh in an airtight container in the refrigerator for 7-10 days and reheat well. Sometimes we reserve any leftovers by wrapping them up in a tortilla for a healthy Breakfast Burrito.
- Reheats- This dish reheats well in the microwave in just a few seconds.
- Tofu type- Use the firm or extra firm tofu from the refrigerator or product section of your grocery store for best results.
- Freezing- If you freeze the tofu before cooking makes the texture even better.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
would you add black salt to this to give it an eggy taste? how much?
Hi Cheryl– You sure can! I love the eggy taste of black salt.
So delicious! Thanks for posting this and your other yummy recipes here!
I’ve made this several times, and it’s a staple for me as well!
Made according to recipe (except for using 1 tsp of turmeric instead of two) and really loved it! I had no idea tofu could be frozen and used this way, so I learned something as well. Very easy to make, healthy, delicious! Video was also helpful. Thanks for another great recipe!
Hi Dorothy- Awesome! I’m so glad that you liked it. It makes great sandwiches too. 🙂
I love your no-nonsense recipes, and tried the tofu scramble this morning. It is very good but has a bitter after-taste….is that the tofu, the turmeric…?
Hi Lauri- I’m not sure why it would have a bitter taste…it shouldn’t. Were you able to season it with the suggested spices? Which vegetables did you use? Any substitutions of veggies or spices? Perhaps try reducing the amount of turmeric to see if that helps.
LOVE YOUR RECIPES…JP
Thank you so much! 😀
I’ve been WFPB for over 2 yrs. but I’m still afraid of tofu because I’ve never eaten it. I’ve got 2 blocks in my freezer just waiting to be used, so I was especially glad to see this recipe and video showing what to do with it. And since it keeps in the fridge I might just make this right now to be ready for breakfast in the morning. Perfect timing too, because I’m tired of my usual oatmeal and was wondering what to have instead. Thanks for the video and recipe.
I love perfect timing! Hope you enjoyed the tofu scramble. For more tofu recipe ideas, this Tofu Recipe Page might help. https://eatplant-based.com/tofu-recipes/
I froze my tofu and it actually made it more crumbly not firmer. Perhaps it’s the brand? I went to squeeze it and crumbled all over my sink in a big mess! I had it frozen for at least a week.
I’m not sure about that. Perhaps next time, try freezing it longer, at least a couple of weeks.
Very easy, delicious recipe! This has become my new favorite breakfast for dinner! I change up the veggies based on what I have on hand and add salsa and usually sriracha to it!
LOVE hearing this! We like to have breakfast for dinner some nights too. So glad you enjoyed the recipe!
Love this with cherry tomatoes sautéed with the veggies & a tsp of steak seasoning tossed in!!! We eat it for supper in our regular menu rotation it’s such a favorite!!! ?
Hi, looks yummy but I can’t eat mushrooms.
What may I substitute, please?
Holly, the mushrooms can be left out completely, or you could just add any other favorite veggies like bell pepper, broccoli, really anything.
Hi Terri! The “Breakfast Scramble” looks yummy! May I post it? Love to keep you an active part of our chef’s community at PBNSG.
Denise, absolutely, please feel free to post this recipe. I will work on getting you some more recipes. Are you looking for any particular category for Plant-Based Nutrition Support Group?
Great video Terri!
Thank you! There were some major issues that cropped up while I was filming this particular video–camera fell from the stand 4 times during filming and camera’s battery gave out and I didn’t know it during one section. It was very challenging to say the least! You may have noticed that the part where you add spinach leaves is completely left out and has a still picture with instructions instead. That’s when the battery gave out and I didn’t know it, so kept on talking and cooking completely unaware. LOL! All in all, I made it work. And I purchased some new equipment to help with the next videos too. 😀