Simply delicious tofu scramble, packed with fresh veggies and super high in protein and nutrition. Serve with sliced avocado for a fabulous vegan breakfast.
It’s no secret that I love breakfast food. Before I became vegan I ate eggs on toast every. single. day. People who like a bit more variety in their menu found me rather perplexing. But I was happy. You know, if it ain’t broke don’t fix it and all that.
And when I became vegan, I just resigned myself to letting go of that particular meal. I didn’t even look for replacements, I just figured that kind of meal was done for.
Until one day I found myself in a little health food restaurant in Thailand where they served all kinds of food including quite a few vegan options. And lo and behold, there on the menu was tofu scramble.
And it was amazing!
I mean, it’s just like eggs on toast, without actually being eggs on toast. Can you get any better than that?
In spite of my huge enjoyment of the meal, it took me several years to actually attempt to make this myself. And really…. it is so darn easy.
You will fall in love with this meal for the speed with which you can throw it together and for how absolutely fabulous it tastes.
And since this recipe was created, we came up with our super eggy vegan tofu scramble, which is similar to this one, but even more eggy! So if you are missing that eggy thing, then check that recipe out too. It’s been getting rave reviews!
This tofu scramble is gluten-free when served without toast or with a gluten-free toast.
We wanted some color in this scramble but also loads of flavor so that’s why we went with fresh basil as our greens! Basil is so flavorful, but if you’re not a fan, you can easily switch this out for baby spinach which is milder in flavor.
Red bell pepper provides some gorgeous red color, and the yellow of the scramble comes about from a little turmeric.
We used soy milk in this scramble but you can definitely switch that out for some almond milk if you prefer.
You will love this simple tofu scramble! It is:
- Just like scrambled eggs!
- Perfect for breakfast
- High in protein
- Perfect as is or served on toast
- Gluten-Free
This is a meal that will make you super freaking happy in the morning! It’s best served hot and fresh, but leftovers will keep in the fridge for a few days.
More vegan breakfast recipes!
- Vegan Omelette
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Overnight Oats
- Vegan Banana Muffins
- Vegan French Toast
What do you think of this deliciously simple tofu scramble? Let us know in the comments and please rate the recipe too! Thank you!
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Tofu Scramble
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2
Print Recipe
Pin RecipeDescription
Simply delicious tofu scramble, packed with fresh veggies and super high in protein and nutrition. Serve with sliced avocado for a fabulous vegan breakfast or brunch.
Ingredients
- 8 oz (~220g) Extra Firm Tofu
- 1 Tbsp Olive Oil
- 1/2 Medium Onion (Chopped)
- 1 tsp Crushed Garlic
- 1/2 Medium Red Bell Pepper (sliced)
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- Sprinkle Sea Salt
- Sprinkle Black Pepper
- 1/4 Cup (60ml) Soy Milk*
- 1 cup Fresh Basil
Instructions
- In a wide bowl, use a fork to mash the tofu into chunks. Leave large chunks for the best scrambled look. Set aside.
- Add olive oil, onion, garlic and red bell pepper to the pan and sauté until softened.
- Add in the tofu and fry everything together until the tofu is nicely browned. Be careful when turning the tofu so you don’t break it up, and it stays in nice chunks.
- Mix the nutritional yeast, turmeric, paprika and a sprinkle of sea salt and black pepper into a sauce with the soy milk and then pour that over the scrambled tofu and fold in.
- Lastly, add the basil and fold it in.
- Serve with toast triangles, sliced avocado and fresh basil (Optional)
Notes
*Soy milk can be switched for almond milk if you prefer.
- Category: Breakfast, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 2)
- Calories: 276
- Sugar: 3.6g
- Sodium: 150mg
- Fat: 16.6g
- Saturated Fat: 2.6g
- Carbohydrates: 9.5g
- Fiber: 3.6g
- Protein: 23.9g
Keywords: tofu scramble
Karen says
March 24, 2018 at 10:44 amTotally divine!!
★★★★★
Anna Andrews says
March 24, 2018 at 2:40 pmSo easy to make and what a treat for vegans to be able to eat scramble egg without the egg, of course!
★★★★★
Alison Andrews says
March 25, 2018 at 7:05 amTotally! 🙂
Carolyn says
May 10, 2018 at 11:21 pmPretty good. I substituted green beans for the basil. Served it for dinner.
★★★★★
Alison Andrews says
May 11, 2018 at 8:52 amAwesome Carolyn! Thanks for posting! 🙂
Mariana says
June 17, 2018 at 4:51 amCan we refrigerate leftovers?
Alison Andrews says
June 17, 2018 at 2:37 pmYou definitely can store leftovers in the fridge, and then just reheat when you want them, it would likely stay good for 2-3 days in an airtight container.
Mariana says
June 17, 2018 at 4:15 pmThank you, it was delicious and easy to make!
★★★★★
Alison Andrews says
June 18, 2018 at 7:22 pmWonderful Mariana! Thanks so much for your generous review! 🙂
Maria Guta says
July 28, 2018 at 2:47 pmAbsolutely fantastic!! The best tofu scramble I have tried. The family also loved it.
★★★★★
Alison Andrews says
July 28, 2018 at 2:57 pmExcellent news Maria! I am so thrilled to hear that. Thanks so much for posting! 🙂
Natacha smith says
August 14, 2018 at 7:46 amTL:DR// it’s an amazing recipe, the whole family loved it, dad thought it was made from eggs, though it’s a bit more complicated than other recipes it’s very worth it!
wonderful recipe! this was my first time having scrambled tofu (and I’ve never had scrambled eggs and never plan on it) and it was delicious, I cooked this for dinner for my entire family and even though when I suggested it at first I got weird looks from my mom everyone loved it and appreciated the unique and new diner, my dad didn’t even realize it wasn’t made from eggs at first to the point that he told me he was confused how I even had the stomach to make scrambled eggs. as a recipe for scrambled tofu, this is one of the longer and more complicated ones around but it’s so worth it, it has a lot of taste and different flavours, I also added a few more vegetables like potatoes and tomatoes into the mix which added even more flavour and texture.
★★★★★
Alison Andrews says
August 14, 2018 at 9:15 amAwesome! Thanks so much for the amazing review! So glad everyone enjoyed it. Your comment was great to read. 🙂
Jen says
November 10, 2018 at 11:48 amHi Alison, I’ve yet to make this recipe, but will be trying it this weekend. I am curious about the serving size. I was wondering if you could be more specific? It says 1 Serve (of 2). This means this entire recipe serves enough for 2? Or that the recipe is enough to split in half and that’s one serving? I can’t wait to try this recipe, it looks delicious. I appreciate your response!
Alison Andrews says
November 10, 2018 at 11:59 amHi Jen, yes it means it serves 2 people. The whole recipe makes enough for 2 people. It is not a huge portion so perfect for 2. 🙂
Jen says
November 10, 2018 at 12:24 pmThank you so much, Alison! I can’t wait to cook it Sunday! I’ve been looking for a new vegan breakfast recipe! I’ll make sure to leave an update after I try it!
Nicholle Franke says
January 5, 2019 at 1:48 pmThis was my first tofu scramble and I have to say thank you for making the taste and look absolutely delicious!
I added in tomatoes and subbed the spinach for basil!
Great Recipe
★★★★★
Alison Andrews says
January 5, 2019 at 2:15 pmAwesome to hear that! Thanks so much for the wonderful review. 🙂
Bek says
January 19, 2019 at 10:40 pmHi again!
I know I’ve been commenting a lot but your blog has absolutely changed my cooking life. Made this for brekky this morning. OMG! So good. An absolute testament to how versatile your recipes are, as I had to make a few tweaks because of what was in my pantry. I replaced the capsicum with cherry tomatoes, as that’s what I had on hand. Also added mint and parsley along with the basil. I used rice milk instead of Soy milk. Only other change was that I looked in the pantry and had no turmeric or paprika. Used a half teaspoon of nutmeg and a half teaspoon of all spice instead. The colour still turned out like scrambled eggs (must’ve been the nutritional yeast). Served over toast with a coffee, perfect way to start my Sunday morning!
★★★★★
Alison Andrews says
January 20, 2019 at 11:10 amBek, this is the highest praise for our blog and we are thrilled! And we love to hear from you so there is no such thing as too many comments. ? Really glad the scramble turned out great! Thanks for sharing your adjustments too.
Kim says
February 12, 2019 at 9:02 pmExcellent! Added chopped asparagus to the onions and peppers, and I was out of paprika so used a little bit of curry powder & cumin
★★★★★
Alison Andrews says
February 13, 2019 at 10:31 amSounds great! Thanks for sharing and the great review! 🙂