The Best Tofu Scramble with Veggies

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Learn how to make tofu scramble that actually tastes good! If you are a savory breakfast person, this 15 minute tofu scramble recipe will become an essential part of your morning routine. This hearty vegan breakfast is packed with plant-based protein and tons of veggies that will keep you full for hours.

Vegan Tofu Scramble

I have been eating this tofu scramble recipe nearly every single morning for the past several months. I honestly love it that much. It all started with my quest to get a bit healthier by eating more low calorie + nutrient dense foods. This recipe yields a large portion of food that will keep you full for hours without weighing you down. This awesome veggie-packed breakfast recipe is the key to starting my day off right, and I am so excited to share it with you!

This scramble includes tofu for plant-based protein, shredded hash browns for some carbs, and tons of veggies for lots of fiber. Plus, it only takes 15 minutes to make and is perfect for meal prep!

Tips for making the best Tofu Scramble

I know many people who are turned off from tofu scramble because a recipe they tried was super bland and flavorless. But we have no bland scrambles on this blog! Here are some tips for making the most flavorful, delicious tofu scramble ever.

Use medium firm tofu or firm tofu

Medium firm or firm tofu are the best type of tofu for tofu scrambles. You can use extra firm tofu in a pinch, but medium and firm tofu have a higher water content and a softer consistency that is more similar to real scrambled eggs. I would not recommend using silken tofu, as it breaks apart too much and is very watery.

Don’t press your tofu

It is not necessary to press the tofu when making a tofu scramble. I find that the moisture in the tofu helps the tofu absorb the spices while cooking.

Use a lot of spices

Tofu is naturally bland, so adding a lot of spices to your scramble is a must. A good Mexican-inspired spice combo is my favorite scramble seasoning: spices like ground cumin, chili powder, garlic powder, and red chili flakes are delicious. Nutritional yeast, salsa, and lemon juice are added for even more flavor.

The turmeric in this recipe is used to make the tofu a bright yellow color like real eggs, but this ingredient is totally optional. Turmeric doesn’t add much flavor to the dish, and white tofu will taste just as good as yellow tofu – it just won’t look as eggy!

Add fat to the scramble for creaminess

Dry tofu scrambles are not good! Real scrambled eggs have a creaminess to them that we can replicate by adding a neutral flavored fat to the tofu scramble. I like to use some of my vegan cashew sour cream, but you could also use regular cashew cream, store bought vegan sour cream, vegan mayo, or even tahini.

Do I have to use black salt in tofu scramble?

Black salt (also known as kala namak) is often used in vegan egg recipes due to it’s sulfur-like eggy flavor. I don’t personally use black salt too often, and I think this tofu scramble is great without it. But if you are a big black salt fan, you can definitely add it to this recipe. If you decide to use black salt, add less normal salt to the recipe so your dish doesn’t turn out too salty. Also, black salt loses flavor as it cooks, so be sure to sprinkle it on toward the end!

Which veggies to use in tofu scramble?

In my opinion, adding veggies to tofu scramble is a necessity! Vegetables help add a lot of texture and interest to the scramble, so it doesn’t feel like a big plate of mush.

You can use whichever veggies you have on hand, but these are some of my favorites:

• Frozen diced or shredded hash browns
• Broccoli
• Mushrooms
• Zucchini
• Bell peppers
• Onions
• Tomatoes
• Spinach
• Kale

How to make Tofu Scramble with Veggies

1. Heat up a large pan over medium heat. On one half of the pan, spread out the shredded hash browns in an even layer. On the other half of the pan, add the mushrooms, broccoli, and onion. Sprinkle the salt over the veggies and hash browns and let cook undisturbed for 4 minutes,
2. Give the hash browns and veggies a stir, then push them to one side of the pan. On the empty side of the pan, crumble the tofu into small pieces.
3. Add the turmeric and cashew sour cream to the tofu, and scramble to incorporate. It will turn a bright yellow color and look creamy. Let the veggies and tofu continue to cook on separate sides of the pan for 4 minutes, stirring occasionally.
4. Then stir the veggies and tofu together. Add the nutritional yeast, garlic powder, ground cumin, chili powder, and red pepper flakes. Cook an additional 1-2 minutes.
5. Stir in the salsa, lemon juice, and spinach. Cook until the spinach is wilted.
6. Add ground black pepper and salt to taste. Top with hot sauce, extra vegan sour cream, and cilantro.

What to serve with Tofu Scramble

This scramble tastes great with breakfast potatoes, a side of toast, or vegan sausage patties or bacon (for even more protein). Better yet, scoop it onto a bagel and add some cheese for a yummy breakfast sandwich.

How to meal prep this recipe

This recipe makes one serving, but it can easily be doubled or tripled to serve multiple people or for meal prep. It should keep about 4 days in the fridge.

More delicious vegan breakfast recipes

• Vegan Elvis French Toast
• Breakfast Sandwich Vegan Egg
• Healthy Chocolate Zucchini Oatmeal
• Mini Vegan Frittatas
• Everyday Vegan Pancakes for One

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