You can make this 10-minute Tofu Scramble and enjoy it with toast, in potato salad, on a sandwich and more! It’s a delicious, savory breakfast recipe, but you can serve it any time of the day. Made with minimal ingredients, you’ll love how easy it is to cook with tofu! Make this recipe for breakfast today!
Shawn is the big breakfast eater around here. I’ve warmed up to it very slowly, preferring to skip breakfast most days. However, I’ve learned that if I don’t overeat at night, I’m more ready for breakfast the next day.
Even when I wake up hungry, I prefer to wait until around 9 or 10 before eating breakfast. I find if I eat earlier than that, I’m hungry the whole day. I don’t like being hungry.
As I’ve said before, I like finding ways for getting protein in my plant-based diet. I find protein smoothies are a great way to do that. I will have a protein smoothie for breakfast, as a meal replacement, before a tennis match, or even for dessert! 🤗
They’re seriously that good!
There are other sources of protein on a plant-based diet, like peanut butter and tofu. If you’ve never cooked with tofu before (let alone bought it at a store), you’ll want to check out my tofu buying guide.
I love making a delicious, easy tofu scramble. Sure, you can eat this for breakfast, but its also pretty tasty on a sandwich, over a salad, or even in my rather tasty potato salad.
More About This Tofu Scramble
You can turn a block of tofu into tofu scramble so easily. No magic capes required. That’s because tofu takes on the flavor of the things it’s cooked with. In this case, we’re using nutritional yeast flakes. I like to add nutritional yeast flakes to create a savory, cheese-like flavor.
Here are the ingredients in today’s tofu scramble recipe:
- extra firm tofu
- olive oil
- nutritional yeast flakes
- turmeric — adds color and flavor, but, you may know it best as an awesome anti-inflammatory
- paprika — included for color (we eat with our eyes), flavor, and healthy phytonutrients
- garlic powder — love that flavor, and I prefer powder form because it’s easier and takes out some of the “bite” that comes with fresh
- mild miso paste — you can buy this in the health food section of grocery stores and at health food stores. It adds delicious umami flavor to foods and recent studies shows miso is a healthier alternative to salt
- ground flaxseed — an omega-3 powerhouse, but it also adds some nutty flavor and helps bind the tofu scramble
- salt and pepper, to taste
These are my favorite go-to ingredients for making a tofu scramble. Obviously, you can make it in different ways and I have over the years. Here’s one of my favorite tofu scramble with kale recipe. I also love using tofu scramble in my Vegan Breakfast Casserole recipe.
Healthy Tofu Scramble Nutritional Yeast
You can make this tofu scramble today and enjoy the health benefits that come as a result. Here are some of my favorite nutritional benefits:
- Each serving has 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 adairy-free and egg-free alternative to your regular breakfast scramble
Obviously I’m in the tofu scramble fan club. Are you? Give it a try today and let me know!
We hope you love this recipe for 10-minute tofu scramble. If you decide to make it, then quick! Go grab your phone! Then snap a photo and share it with me using #namelymarly on Instagram. I love seeing your photos! ❤️
This super easy, healthy Tofu Scramble can be ready with less than 10 ingredients and about 10 minutes.
- 15 oz package extra firm tofu
- 1-2 teaspoons olive oil
- ½ cup water
- ¼ cup nutritional yeast flakes
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon mild miso paste
- 1 tablespoon ground flaxseed
Drain the liquid from the tofu container. Use paper towels or a dish cloth 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 5 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 - 5 days. You can freeze this, but the texture will be impacted. Tofu often becomes spongy after frozen.