This easy vegan Tofu Scramble with Veggies takes only 10 minutes to cook and makes a nutritious and delicious savory breakfast. This customizable recipe is perfect for meal prep and the whole family will enjoy it.
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Hey Internet, is there anything more basic than a tofu scramble? Haha. But seriously, this is one of my FAVORITE breakfasts (because I'm more of a savory foods kinda person anyway), and it couldn't be any easier.
I’ve always been weird about breakfasts, but the ones I will eat are (surprise surprise) the ones on my site already. These include banana bread vegan baked oats, vegan savory muffins, plant based pancakes, and my new fave indulgent brunch: vegan stuffed French toast s'mores edition.
For some reason, tofu (especially medium or firm tofu) seems to make the perfect substitute for scrambled eggs. It has that soft, somewhat chewy, supple texture that eggs have. It's also packed with protein but contains zero cholesterol!
I have definitely seen it with silken tofu for a softer texture, but after trying that, I didn’t love it and went back to using firm or medium tofu.
A tofu scramble that's basic like this one is particularly awesome because you can make this recipe as it is in only 10 minutes OR you can customize it and make it as simple or as fancy as you like.
Try customizing it with vegan cheese, vegan meats, other veggies than the ones I used, different spices, salsa, or whatever else you like! My favorite ways to customize this include adding homemade vegan meats like vegan pepperoni, vegan chorizo, vegan sausage crumbles, or vegan ham. I often also throw in my vegan cheddar sauce because it’s so easy to prepare.
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Why This Recipe Works
And yes, there are lots of recipes out there for tofu scramble. But most of them seem to be “just the scramble” and not a whole lot of veggies.
That’s totally fine, but I love my scramble with lots of veggies. And the way I make it, you can’t really even taste the extra veg, it just tastes like one big delicious scramble.
Also, it makes a lot of food so it’s great for serving a family or leftovers for even easier breakfasts later.
But back to the recipe. I like to cook the veggies first and then add the tofu and seasonings because it allows me to cook the veg until they’re almost as done as I like since the tofu doesn’t take long to cook at all.
And the seasonings are really simple but definitely customizable. This whole tofu scramble recipe is very customizable.
For example, when my husband makes it, he adds a whole can of black beans and a can of fire roasted tomatoes. SO GOOD, and I love to top that with cilantro (just for me, hah) and a little hot sauce.
Sometimes I make it with my vegan cheddar sauce, and that’s really good as well.
Or you can make it without the veggies and top it with some fresh chives for a simple, delicious vegan breakfast.
There’s so many ways to make this dish, but I can really only show you one. So let’s get into that.
Ingredients and Substitutions
- 1 small (or ½ medium) yellow or sweet onion
- 1 bell pepper, any color: I like sweet bell peppers like red, orange, or yellow in this dish.
- 6 - 8 ounces mushrooms, any kind: I usually use baby Bella or white button mushrooms.
- 1 16-ounce block (396g) firm or medium tofu: Some people use silken tofu in tofu scramble but I don’t like the texture much. Firm or medium tofu is my preference, but feel free to experiment.
- 1 teaspoon granulated garlic
- ½ teaspoon turmeric: Use more or less to achieve desired color. I love the flavor of turmeric in this, but a little goes a long way. Somewhere between a quarter and a half teaspoon seems to work well.
- ¼ teaspoon black pepper (to taste)
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon kala namak / black salt: Optional, but gives the tofu scramble an egg-like flavor. Just a pinch is needed. You can purchase this online or find it in an Indo-Pak grocery store.
- 2 - 3 tablespoons nutritional yeast: I love the savory flavor this gives the scramble.
- 1 cup (packed) baby spinach: Or any baby greens will work. I’ve used baby kale before.
- For serving: toast, tomatoes, avocado (all optional)
How to Make Tofu Scramble (with Veggies)
- First add your onion to a large rimmed nonstick skillet or pan over medium high heat. Cook the onions, stirring frequently. When the onions start to stick (just slightly), add a tablespoon of water. Repeat this process for about 2-3 minutes.
- Add the bell peppers and mushrooms. Saute for a couple minutes.
- Crumble the drained tofu with your hand over the pan. You can also cut the tofu into chunks and scramble it in the pan with your cooking utensil.
- Add the spices (not the nutritional yeast yet).
- Stir everything, cook for a couple minutes, add your nutritional yeast and spinach if using, and stir again.
- Eat it straight up with toast, throw it in a sandwich or wrap, and enjoy!
- Refrigerate leftovers in an airtight container (I recommend glass because the turmeric will stain plastic) for 3-4 days.
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Frequently Asked Questions
Nope! It's actually better for the tofu to have some water in it when you crumble it in there. It will make the meal slightly creamy, like eggs. However, you do want to drain your tofu. Simply cut open your tofu package, pour out the liquid, and there you go!
Depending on what veggies you used, your tofu scramble will taste freshest for 2-4 days. If you use bell peppers and mushrooms, they tend to get a little slimy after more than 3 days. But if you'd like to meal prep / batch your tofu scramble for the work week, try using heartier veggies like carrots, potatoes, broccoli, cauliflower, peas, etc.
Turmeric is mostly for the color, since scrambled eggs are usually yellow. But I actually really like the flavor of a little turmeric in the tofu scramble. Also, the black pepper is important if you want the health benefits from turmeric.
Yes! You can definitely bake tofu scramble. I recommend baking either on a parchment or silicone lined baking sheet to keep it from sticking. Remember, for porous surfaces like silicone and plastic, the turmeric will stain. I have baked this dish for 15-20 minutes at 425 degrees Fahrenheit (220 degrees Celsius) and it comes out great. I do prefer the skillet method though for texture, moistness, and speed.
Pro Tips for Success
- Measure out all your ingredients (including spices beforehand). It makes for much less stressful cooking.
- Mix together your spices in a small bowl before sprinkling them into your food. It allows for much more even flavor and coverage.
- Like your scrambled eggs creamier? Add a splash of unflavored and unsweetened non-dairy milk at the end and mix well.
- Prefer different veggies? Use what you like! Remember that heartier veggies like carrots will take a longer time to cook, so add the tofu when they’re just about done.
- This scramble is great in a breakfast burrito!