Tofu Scramble

This Tofu Scramble is a hearty and protein-packed alternative to scrambled eggs, perfect for breakfast or brunch. I love how it’s full of flavor, colorful veggies, and satisfying textures, making it a dish I can enjoy any time of the day.

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and customizable. The tofu takes on the savory flavors of garlic, turmeric, and nutritional yeast, while the veggies add freshness and crunch. I also love serving it over different bases toast, tortillas, or potatoes and topping it with avocado or tomatoes for a complete meal.

Ingredients

Tofu Veggie Scramble Ingredients:
1 tablespoon olive oil
1/2 cup white onion, diced
1/2 cup veggies of your choice, (red pepper, broccoli, zucchini, etc.)
14 ounces firm tofu, drained
2 tablespoon nutritional yeast, (or shredded cheese)
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon black pepper
Salt, to taste

Base of your choice: (optional but recommended)
Whole grain bread, toast
English muffin, toasted
Corn or flour tortillas, warmed
Croissant, halved
Steamed sweet potato
Roasted potatoes

Toppings of your choice: (optional but recommended)
Diced tomatoes
Diced bell peppers
Caramelized mushrooms
Finely chopped chives
Sliced avocado

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat the olive oil in a skillet over medium heat.
2. I add the onion and cook for 2–3 minutes until softened.
3. I stir in the veggies and sauté for another 3–4 minutes.
4. I crumble the tofu into the skillet using my hands or a fork, breaking it into small pieces.
5. I season with nutritional yeast, garlic powder, turmeric, black pepper, and salt, stirring until everything is well combined.
6. I cook for 5–7 minutes, stirring occasionally, until the tofu is heated through and lightly golden.
7. I serve the scramble over my choice of base and add toppings as desired.

Servings and Timing

This recipe makes about 2–3 servings. It usually takes me 5 minutes to prep the ingredients and 10–12 minutes to cook, so I can have it ready in around 15 minutes.

Variations

Sometimes I add a splash of soy sauce or tamari for extra umami flavor. I also like mixing in spinach, kale, or mushrooms for more variety. If I’m craving spice, I add red pepper flakes or hot sauce. For a creamier scramble, I stir in a spoonful of dairy-free cream cheese at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the scramble in a skillet over medium heat or microwave it for 1–2 minutes until heated through.

FAQs

Can I use silken tofu instead of firm?

I don’t recommend it because silken tofu is too soft and watery for this recipe.

How do I make the tofu taste more like eggs?

I sometimes add a pinch of black salt (kala namak) for an eggy flavor.

Can I make this scramble oil-free?

Yes, I sauté the veggies in a splash of vegetable broth instead of oil.

Can I use frozen vegetables?

Yes, I thaw them first and then cook as usual.

Can I meal prep this recipe?

Yes, I portion it into containers with bases like potatoes or toast on the side.

Can I add beans for extra protein?

Yes, I sometimes stir in black beans or chickpeas.

What’s the best base for serving?

I love serving it in a tortilla for a breakfast burrito, but toast or roasted potatoes also work great.

Can I make this spicy?

Yes, I add hot sauce, diced jalapeños, or chili powder.

Can I freeze tofu scramble?

Yes, but the texture may change slightly. I prefer eating it fresh or refrigerated.

Do I need to press the tofu first?

I drain it well but don’t always press it, since a little moisture helps with cooking.

Conclusion

I love making this Tofu Scramble because it’s quick, filling, and so easy to adapt to whatever veggies or toppings I have on hand. With its savory flavor and versatility, it has become one of my go-to breakfast dishes.

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