This is the Best Easy Tofu Scramble! It tastes so similar to eggs and is a great vegan option for breakfast or lunch! You can easily customize it with veggies of your choice, and pair it in a bowl or with some avocado toast!
Tofu scrambles are so easy and quick to make, you literally only have to cook for 10-15 minutes!
It’s a great and filling protein source that goes well with pretty much anything! I’m not really a savory breakfast person, so for lunch, I’ll usually put it in a big salad or bowl or put it on top of some avocado toast.
It’s also a great way to easily incorporate some more plant-based protein into your diet if that’s one of your goals! Just swap out your scrambled eggs for some tofu scramble!
Main Ingredients in the Best, Easy Tofu Scramble
Tofu: I like to use Extra-Firm Organic Tofu just because I like the texture of Extra Firm the best, but feel free to use whatever you have on hand!
Veggies: I love to add in red bell pepper, mushrooms, cilantro, and green onion, but tofu scramble is so easily customizable! Just add in whatever veggies you like or have on hand! Some other veggies I think would go great with this are onion, spinach, green chilis, and tomatoes.
Black Salt: Also called kaala namak, I think that this is really key in getting that egg scramble flavor! It smells absolutely disgusting, but I promise, it tastes good in this! I found this at my local Indian store, but don’t worry if you don’t have this, the scramble still tastes really good without it! Just replace is with an equal amount of whatever salt you have on hand.
Nutritional Yeast: This is pretty essential for the flavor and for the color! I use this one from Amazon, but you can also find it at pretty much any grocery store!
Spices: I used a combination of some pretty basic spices – garlic powder, black pepper, paprika, and turmeric! Feel free to add in some red chili flakes for some spice!
How to Make the Best, Easy Tofu Scramble
This is so quick to make!
Prep: Drain the water from the tofu, wrap it in a paper towel, and place a heavy object on top for 15-20 minutes to let the water drain out. While you’re waiting for that, cut your veggies.
Cook: Heat a non-stick pan on medium-high heat and crumble the tofu block in it. If your tofu is sticking, add some oil, but in my pans, the tofu never sticks. Keep sauteing the tofu until it starts to lightly brown (5-7 minutes). Then add in your veggies (not spinach if you’re using). Once the tofu starts to brown more, add in all the spices and nutritional yeast and stir it around until all the tofu is coated. Lower the heat to medium low (add in the spinach at this point if you’re using it). Keep sauteing for another 2-3 minutes which is when the scramble should start to become more fragrant
How to Make this Tofu Scramble Balanced
The tofu scramble on its own is a great source of protein because of the tofu and nutritional yeast. But, I like to pair it with some carbs and fat to make it a more filling and satisfying meal!
Some carb ideas to pair this with are toast, tortillas, sweet potato, white potato, and quinoa!
I looooove pairing this with avocado because duh but also for some filling fats! Hummus also goes really well with this!
Storage:
Store this in an airtight container in the fridge for up to 3-4 days!
If you like this recipe, make sure to check out:
Authentic Masala Tofu Scramble
Vegan Mexican Inspired Stuffed Sweet Potatoes
Fluffy Blueberry Almond Oat Waffles
The Best Easy Tofu Scramble
Ingredients
- 1 block extra-firm organic tofu
- 1 red bell pepper*
- 1/2 cup green onion*
- 1/3 cup chopped cilantro*
- ½ cup chopped mushrooms*
- 1 tbsp dried chives optional
- ¼ - ½ tsp black salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp paprika
- 2 tbsp nutritional yeast
Instructions
- Drain the water from the tofu. Wrap the tofu in a paper towel and place a heavy object on top for 15-20 minutes to let the water drain out.
- While you’re waiting, chop your veggies.
- Heat a large non-stick pan, on medium-high heat. Crumble in the tofu and saute until it starts to lightly brown (5-7 minutes). Then, add the red bell pepper, green onions, cilantro, and mushrooms. Keep sauteing until the tofu starts to brown more (5 ish minutes)
- Add in the black salt, black pepper, garlic powder, turmeric, paprika, and nutritional yeast.
- Stir to coat all the tofu in the spices and turn the heat to medium-low. Keep sautéing for another 2-3 minutes which is when the tofu should start to become fragrant!
- Serve with salsa, avocado, hummus, toast, tortillas, and/or quinoa! Enjoy as a breakfast burrito or as a filling for a bowl!
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