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How to prepare the finest tofu scramble dish from scratch, with five flavor options for a delectable morning. Both vegans and non-vegans love this incredibly nutritious meal!
The best plant-based breakfast is this recipe for tofu scramble! For a quick, entertaining, and savory supper, serve it with salsa, sliced avocado, and lots of vegetables.
I like beginning my day with a meal that is high in protein, like this tofu scramble! It’s invigorating, tasty, and filling—exactly the kind of food that will keep me satisfied until lunch.
Considering how often vegan breakfast recipes are sweet, I believe you’ll enjoy this recipe if you’re vegan. It’s quick and simple, high in protein, and a terrific savory choice. I do, however, hope you’ll give it a shot even if you’re not vegan.
I’m not sure about you, but I used to love scrambled eggs as a youngster. I was probably around 10 or 11 years old when I discovered what an egg was and was horrified. My connection with eggs was ruined after that, and I stopped eating them. I eventually became vegan and have never looked back!
Nevertheless, I recall the flavor and delight associated with eating scrambled eggs. So, if you’ve been there or recently went vegan, I hope you love this dish! This tofu scramble is delicious, and I’m sure it will be for you as well.
Tofu Scramble in Minutes
If you’ve never made tofu scramble before, or even if you have, this easy vegan dish may become one of your new favorite breakfasts.
The complete meal can be produced in about 15 minutes and is high in protein, satisfying, and healthy, with only seven ingredients and no oil necessary!
The scramble is also a fantastic savory breakfast option for kids. I even have a friend who makes it at least every week for her non-vegan husband, children, and adolescent, and she claims that they prefer it over scrambled eggs.
It’s a filling plant-based breakfast meal that anybody can enjoy, whether they’re vegans or vegetarians, adventurous or curious flexitarians, or just want to consume more plant protein for health and environmental purposes.
The best thing about tofu is that, unlike eggs, it has no cholesterol. Tofu, made from soybeans, is also high in protein and calcium.
Recipes for Tofu Scramble
Italian Tofu Scramble
In the recipe below, use zucchini and tomatoes as vegetables. Remove the curry powder and replace it with 1 tsp of dried oregano and basil.
Indian Tofu Scramble
Add ½ teaspoon of garam masala, coriander, and cumin to the vegan recipe below. Up the turmeric to ¾ teaspoon.
Mexican Tofu Scramble
o the foundation recipe below, add salsa and a bit of chili powder, then top with hot sauce if you enjoy a kick. You can even wrap it in a tortilla and serve it as a southwestern morning tofu scramble burrito.
Greek Tofu Scramble
Use tomatoes, onions, sliced Kalamata olives, and spinach to make a Greek breakfast scramble. Serve with a splash of lemon and a sprinkling of vegan feta cheese on top.
Cheesy Method: If preferred, add chopped broccoli to the cheesy scrambled vegan eggs. Stir in a scoop of grated vegan cheddar or mozzarella cheese after the tofu is heated.
Other variations include adding sliced avocado or nutritional yeast to the scramble or putting it over roasted sweet potatoes.
Scrambled Vegan Eggs
You may eliminate the peppers, spinach, and other veggies if you want a basic scramble instead of puffy scrambled eggs.
You may also use black salt or Kala namak, which has a strikingly similar flavor to eggs due to its sulfur concentration.
Although black salt isn’t essential for this scramble recipe, it will give you that eggy flavor if that’s what you want.
What type of tofu to use for Tofu Scramble?
I’ve been preparing tofu scramble for over a decade. I have experimented with about every sort of tofu conceivable – soft, silky, medium, firm, extra firm, ultra-firm, sprouted, fried, baked, and so on.
Silken tofu or firm tofu are my favorites for scrambles since they provide results that are most close to scrambled eggs.
However, any type of tofu will do, so be willing to explore and find your particular preference in terms of both taste and consistency.
How to Make Tofu Scramble
Gather your ingredients for your delicious breakfast.
To avoid sticking, grease a nonstick pan or add a small amount of oil (such as coconut, avocado, or vegetable oil). Over medium heat, sauté the vegetables and minced garlic until they are just starting to brown.
Toss the tofu into the pan after completely draining it. Use a spatula to break up any firm tofu that is being used. As you stir, silken tofu separates on its own.
Add salt and other spices. As you boil the tofu, toss it periodically until the liquid has evaporated and it is heated. It’ll begin to resemble scrambled eggs.
If you want, add the spinach or kale (or other desired greens) and toss until wilted. Finally, serve on a platter or in a dish with toast, hash browns, vegan pancakes, a touch of black pepper, or whatever else you’d do with eggs.
For about four days, leftovers may be stored in the refrigerator in a sealed container. Then they can be warmed in a skillet or the microwave.
The recipe keeps for a month or two frozen and freezes nicely for dinner preparation. I enjoy freezing separate meals so that I can quickly thaw one out anytime I need breakfast on the fly.
How to store Tofu Scramble?
Refrigerator: You may keep leftovers there for up to a week if they are sealed in a container.
Freezer: Tofu prepared and sliced into bite-sized pieces is frozen, then thawed just before being added to the scramble.
Tofu must be stored in a freezer bag or another airtight container in order to do this. In the freezer, it can survive for up to five months.
On the other hand, once you’ve cooked your tofu scrambled eggs, you can also freeze them. The tofu will get chewier if you do, but the eggy flavor will remain the same.
Can you reheat the tofu scramble?
You can, indeed! Without overcooking, it, feel free to reheat the Tofu scramble in a pan or the microwave on medium heat. You might add some oil, water, or vegetable stock if you reheat it over the fire.
List of Ingredients
- pinch of black pepper (optional)
- ½ tsp ground turmeric
- ½ tsp salt
- 1 tsp curry powder
- 1 tsp onion powder
- 1 diced bell pepper
- 1 tbsp minced garlic
- 1 tbsp nutritional yeast (optional)
- a handful of spinach or kale
- ½ cup chopped vegetables of choice, such as avocado, onion, zucchini, mushrooms, tomatoes, or carrot
- 16 oz tofu, silken or firm
- To prevent sticking, spray a nonstick pan or add a little oil. Over medium heat, cook the veggies and garlic until they are gently brown.
- Add your tofu to the pan after draining it. Break up the firm tofu with a spatula (if using it); silken tofu will break up on its own as you stir.
- Sprinkle in salt and spices. Cook the tofu, frequently stirring, until it is heated and the excess liquid has evaporated, giving it the appearance of scrambled eggs.
- Add the spinach and stir in the heat until it wilts. You may then serve it with toast, home fries, sliced avocado, salsa, spicy sauce, nutritional yeast, black pepper, or whatever else you choose.