Name: Easy Tofu Scramble with Veggies
Cook time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 block (396g) firm or medium tofu (NOT silken); 1 small onion, sliced or diced; 1 bell pepper, any color, diced; 6 oz mushrooms, any kind (I used brown beech mushrooms); 2 cups baby spinach (I had a baby kale / spinach mixture); 3 tbsp nutritional yeast; 1 tsp garlic powder; 1/2 tsp turmeric; 1/4 tsp black pepper; 1/2 tsp sea salt; 1/4 tsp kala nemek / black salt, optional; One half batch melty vegan cheddar cheese, optional; Avocado garnish, optional

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This easy tofu scramble with veggies takes only 10 minutes to prepare and makes a nutritious and delicious savory breakfast. Build your own scramble with veggies, vegan cheese, etc. eat as is, in a wrap, or as a sandwich!

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 gal anyway), and it couldn’t be any easier.

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!

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 even Soyrizo (vegan chorizo from Trader Joe’s)!

What Do I Need to Make This Easy Tofu Scramble?

Well let me tell ya, you’re gonna need tofu. Firm or medium tofu work best for this as you can “scramble” them easier.

Tofu by itself really doesn’t have much flavor at all. Kinda blah honestly.

But it’s a great vessel for flavor. It soaks it up like a sponge, so let’s spice it up!

I used garlic powder, salt, pepper, turmeric (for color but I like the flavor too), and black salt.

I also used nutritional yeast to give it a light cheesy flavor. If you want a strong cheesy flavor, I highly recommend adding my vegan melty cheddar to the scramble.

As far as veggies, I just used what I had on hand: onion, mushrooms, bell pepper, spinach, and I topped it with avocado. Use any veggies you like!

Does Tofu Scramble Taste Like Eggs?

Yes, tofu scramble actually tastes very close to eggs! Especially with the black salt.

Kala nemek / black salt is a rock salt that is fired in a kiln and has a sulfuric smell. It gives food that eggy flavor, and you’ll see it commonly recommended in scrambled tofu recipes that are meant to taste like scrambled eggs.

You can find black salt at Indian groceries or online. It is optional, though–if you’re not a huge eggs fan, leave it off and this recipe will still be delicious.

If you’re used to a creamier texture with your scrambled eggs, use medium tofu and add a little nondairy milk to the pan while you’re stirring the tofu up.

How to Make Tofu Scramble

Personally, I like to cook my veggies first and then add the tofu, but it you want it more cooked down you can add it first (you could also cook the veggies and tofu separately and mix them together but I’m way too lazy for that).

So first add your onion to the pan over medium high heat. If you use oil go for it, but I don’t.

Instead, I let the onions start to stick (just slightly) and then add a tablespoon of water. I repeat this process for about 2-3 minutes.

Then add the bell peppers and mushrooms. Saute for a couple minutes. Then throw in your tofu.

I crumble it with my hand over the pan. You can also cut the tofu into chunks and scramble it in the pan with your cooking utensil.

Then sprinkle on the spices (not the nutritional yeast yet). If you’re using my vegan cheese, add it now (I didn’t for the photo shoot of this recipe to keep things simple).

Stir everything around, cook for a couple minutes, add your nutritional yeast and spinach if using, and stir some more. That’s it! Really!

Do You Need to Press Tofu for Scramble?

No, you don’t press tofu for scramble. 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. What do I mean by this?

Simply cut open your tofu package (this is all vegans use steak knives for anyway), pour out the liquid, and there you go!

Can You Reheat Tofu Scramble?

Short answer: yes, you can reheat tofu scramble.

Long answer: 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 2 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.

I would also cut your avocado fresh each day if adding.

Anything Else?

As always, I hope you love this recipe–I know I do (otherwise I wouldn’t post it, duh).

Let me know in the comments below if you make it and tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3

Liz

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