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vegan tofu scramble on toast

Vegan Tofu Scramble

Experience a nutritious delight with our one-pan vegan tofu scramble recipe —textured like scrambled eggs, ready in under 15 minutes. This healthy, customizable, and flavorful dairy-free option awaits!
5 from 12 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 3

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 block medium firm tofu (firm works too)
  • 3 tbsp nutritional yeast
  • dash of turmeric
  • 2-4 cloves minced garlic (or ½ teaspoon garlic powder)
  • ½ tsp onion powder
  • ½ cup plant based milk (see notes)
  • black salt and pepper to taste (Kala Namak aka black salt gives it an "eggy" flavour)

Optional Extras

  • ½ finely diced onion, or 2-3 green onions
  • chopped fresh herbs for topping (see notes)
  • cooked veggies of choice
  • grated vegan cheese

Instructions
 

  • Crumble or mash the block of tofu in a bowl using a fork or your hands. Make bite-sized pieces for more texture. It should not be finely crumbled.
  • Heat the olive oil in a pan over medium heat. Once the oil is hot, add the chopped veggies, onion, minced garlic, (see notes) and crumbled tofu. Sauté for 4-5 mins until the tofu is slightly browned and the veggies are cooked.
  • In a medium mixing bowl, whisk together plant milk, nutritional yeast, turmeric, garlic powder, and onion powder.
  • Pour the wet mixture into the pan over the veggies and tofu.
  • Allow the mixture to simmer until the tofu until the liquid has absorbed and the tofu has reached your ideal scramble consistency.
  • If desired, add in vegan cheese and fold it in, allowing it to melt. Season with black salt and pepper.
  • Serve hot with your favourite sides and toppings, and enjoy!

Video

Notes

Plant Milk: A full fat, unsweetened, unflavoured plant milk works best for this recipe. I love cashew cream or soy milk for this. 
Broth: I have used a chickenless or vegetable broth instead of plant milk, and really enjoyed the flavour. Feel free to try that if you don't want to add plant milk. 
Vegetables: My favourite vegetables to use in this are:
  • bell peppers
  • spinach
  • mushrooms
  • cherry tomatoes
If adding spinach, wait until the tofu scramble is almost ready before adding. Spinach only takes 1-2 minutes to cook. 
Fresh Herbs: Although it's optional to add extra fresh herbs, they add a lot of flavour and nutrition! My favourites for this dish are:
  • basil
  • parsley
  • dill
Butter: Use 1-2 tbsp of vegan butter instead of olive oil for a richer flavour. 
Tofu: Medium firm tofu is my favourite for this recipe as it has a softer more "egg" like texture. This scramble is still delicious with firm, or even extra-firm tofu. If you like a firmer texture, simply use extra firm tofu. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands and quality of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 250g | Calories: 250kcal | Carbohydrates: 9g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 400mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin C: 3mg | Calcium: 150mg | Iron: 3mg
Tried this recipe?Let us know how it was!