You can make this tofu scramble recipe and enjoy it with toast for a healthy breakfast. I also use it as an egg substitute in other recipes, such as Vegan Potato Salad, on a sandwich, and more. Made in minutes with minimal ingredients, you’ll love how easy it is to cook with tofu.
If you miss scrambled eggs, this tofu scramble can become your favorite breakfast option because it contains plant-based protein.
Tofu scramble is delicious and easy-to-make! Wondering what tofu tastes like? It has a neutral flavor, so it takes on the flavors of what it’s cooked with. That makes this recipe a great alternative to scrambled eggs, as it provides a similar texture and flavor.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Extra-firm tofu — You’ll need one block of extra firm tofu. Here’s more on buying tofu.
- Olive oil — Use any neutral oil, such as avocado oil or olive oi.
- Nutritional yeast flakes — We’ll add nutritional yeast flakes, which you can find at health food stores or online.
- Spices — You’ll need ground turmeric, paprika, and garlic powder.
- Mild miso paste — you can buy this in the health food section of grocery stores and at health food stores.
- Ground flax Seeds — an omega-3 powerhouse, but it also adds some nutty flavor and helps bind the tofu scramble
Why This Recipe is a Winner
- CHEESY — Adding nutritional yeast flakes creates a slightly savory, cheesy flavor
- COLORFUL — A pinch of ground turmeric adds color and a slightly earthy flavor.
- FLAVORFUL — Mild miso paste adds delicious umami flavor to foods, and some studies indicate miso is a healthier alternative to salt
Here are some great ways to serve your scrambled tofu eggs:
- With toast and a slice of vegan cheddar cheese.
- You can use it in this Vegan Breakfast Casserole recipe.
- It’s a perfect egg replacer in Vegan Fried Rice.
- Use it as an egg substitute in Vegan Potato Salad.
You can even use it as a meat substitute in your favorite dishes, like Vegan Taco Salad. Simply add taco seasoning or whatever seasoning you have in mind.
What Tofu is Best for Breakfast Scrambles?
Firm or extra-firm tofu is best for tofu egg scrambles because it has a compact texture. Tofu is packed in water, so pressing the packing water is the best way to make way for the flavors you’re about to cook the tofu with. To press tofu, wrap it in a kitchen towel and place something heavy on it, like a pan or use a tofu press.
Store the tofu breakfast scramble in a lidded container in the fridge for 3 to 5 days. You can freeze this, but the texture will be impacted. Tofu often becomes spongy after being frozen.
Does tofu scramble taste like eggs?
Tofu scramble has an egg-like color, consistency, and flavor. This makes it a great substitute to serve in place of eggs for breakfast or any time of day.
Is tofu scramble healthy?
Tofu scramble is a great low-carb, high-protein breakfast option for people on a plant-based diet or anyone looking for a low-cholesterol breakfast option.
Healthy Tofu Eggs
You can make this tofu scramble today and enjoy the nutrition that comes as a result. Here are some nutritional highlights:
- Each serving has 101 calories and 9 grams of protein
- This tofu scramble is naturally gluten-free
- You can expect over 200 grams of potassium for every serving
- Tofu scramble is a dairy-free and egg-free alternative to your regular breakfast scramble
- Make scrambled tofu healthier and more colorful by adding some fresh chopped spinach as it cooks
Obviously, I’m in the tofu scramble fan club. Are you? Give it a try today and let me know.
Tofu Scrambled Eggs
- Drain the liquid from the tofu container. Use paper towels or a dishcloth and wrap the tofu. Stand over the sink and press the tofu, gently, to remove excess liquid.
- When the tofu is ready, place olive oil in a skillet over medium heat. Add the tofu use a spatula to break it into slices. Then break it up into smaller pieces. Stir occasionally while cooking for about 5 minutes.
- In a small bowl combine the water, nutritional yeast, turmeric, paprika, garlic powder, miso, and flax. Stir to combine. Pour over the tofu and stir so that each piece of tofu is seasoned. Cook until the sauce is absorbed by the tofu and is thickened, about 3 minutes.
- Salt and pepper to taste. Serve with toast, on salads, on sandwiches in place of eggs, in potato salad, etc.
- Store the tofu scramble in a lidded container in the fridge for up to 3 to 5 days. You can freeze this, but the texture will be impacted. Tofu often becomes spongy after frozen.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.