This easy Tofu Veggie Scramble is a protein packed, plant-based breakfast to get you through your day! Ready in 30 minutes!
If you’re missing eggs on a plant-based diet, this Tofu Veggie Scramble is for you! The texture of the crumbled tofu paired with a handful of spices is reminiscent of scrambled eggs and will make all of your breakfast dreams comes true.
Ingredients you need
Tofu ~ I used to make this recipe with firm or extra firm tofu…and that will definitely work if that’s what you have. However, I prefer soft tofu (not silken!) for this recipe. The texture more closely resembles scrambled eggs.
Soft tofu often isn’t labeled as soft, it just says tofu with no texture indicators. Look in the refrigerated section for the container that just says tofu. It will be next to the firm tofu and extra firm tofu.
Tofu is super high in calcium – 77%! It also boasts lots of manganese, copper, protein, omega-3 fats and iron. Just be sure to get non-GMO organic tofu.
Aromatics ~ Onion and garlic bring lots of flavor. Don’t skip them!
Veggies ~ Mushrooms are a good source of B vitamins, potassium, selenium and antioxidants. White, cremini or shiitake mushrooms are all good choices. Clean them well and slice them thin.
Tomatoes are high in vitamin C, vitamin K, vitamin A and much more! Small grape tomatoes work best in this scrambled tofu. Simply slice them in half. In a pinch, you can dice a big tomato. Do not used canned tomatoes!
Spices ~ On its own, tofu is quite bland so we’ve got to spice it up! Turmeric and dry mustard powder not only add flavor, but also the perfect golden yellow color.
I like a bit of smoked paprika and cumin and, of course, salt and pepper, as well.
Many recipes for vegan scrambled eggs call for kala namak or black salt. This is the salt that produces the sulphur smell and taste reminiscent of real eggs. I don’t care for it personally, but if you want that extra eggy smell and flavor, use about ¼ teaspoon.
Note: Sautéing the spices in a bit of fat will help to bring out their flavors. However, if you want to make this recipe oil-free, you can sauté in vegetable broth or water instead.
Extras: Feel free to throw in some fresh chopped herbs, like parsley, cilantro, or chives. Diced or sliced jalapeño would be great if you like a bit of heat. Or feel free to swap out the mushroom and tomatoes with veggies you like best. Some good choices would be diced zucchini, shredded carrots, chopped broccoli, or fresh spinach.
How to make the recipe
Sauté the onions until soft and translucent. Add the garlic and spices and sauté until fragrant. Add the tomatoes and mushrooms (1).
Sauté until the mushrooms are cooked down and soft (2).
Crumble the drained and pressed tofu into the pan in varying size pieces (3).
Mix well until the tofu takes on the yellow color from the spices (4). Cook for several minutes until heated through.
Storage and freezing
Fridge: Store leftover tofu veggie scramble in an air-tight container in the fridge for 4 to 5 days.
Freezer: Tofu scramble on its own freezes well, however, I don’t recommend freezing this recipe because of the tomatoes and mushrooms. If you want to keep them separate, you can freeze the scrambled tofu for up to 6 months.
Reheat: Reheat leftovers in the microwave for 45 to 60 seconds until warm. Or reheat in a skillet on the stove.
Pro tips for success
~ Use regular or soft tofu for the best texture. Firm tofu may be used in a pinch. Do not use silken tofu.
~ Drain and press the tofu.
~ Sauté the spices in a bit of oil to really bring out their flavors.
~ To really make this tofu veggie scramble taste like scrambled eggs, add ¼ teaspoon kala namak (black salt) for that sulphur-like taste and smell that eggs are known for. This is optional!
~ Taste and adjust seasoning before serving.
~ To make this recipe oil-free, sauté the veggies and spices in veggie broth or water.
There are a few ways that vegan scrambled eggs can be made. Some people use tofu, like in this tofu veggie scramble, and some use chickpeas or a chickpea flour mixture. There are also store-bought varieties available these days, like Just Egg.
While this tofu veggie scramble isn’t going to fool anyone into thinking they are eating real eggs, it does satisfy those eggy breakfast cravings. Use a pinch of kala namak (black salt) to really create that sulphur-like taste that real eggs have.
More vegan breakfast recipes
- Vegan Breakfast Casserole
- Creamy Healthy Oatmeal
- Eggless Pancakes
- Ancient Grains Breakfast Bars
- Quinoa Power Breakfast
- Vegan Protein Muffins
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Tofu Veggie Scramble
- 2 tablespoons olive oil or water
- ½ yellow onion diced
- 1 clove garlic minced
- ½ teaspoon dry mustard
- ½ teaspoon turmeric
- ½ teaspoon salt or to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon kala namak (black salt) optional
- ½ cup halved cherry tomatoes
- 1 ½ cups sliced mushrooms
- 16-19 ounces regular or soft tofu drained and pressed (NOT silken tofu!)
- If you haven't already, drain your tofu and press it for at least 20 minutes. I wrap my block of tofu in a paper towel and put it on a plate. I put another plate over the top and weigh it down with bags of dried beans. Alternately, you can use a tofu press.
- Heat the oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent.
- Add the garlic and spices and sauté 1 minute until fragrant.
- Add the sliced mushrooms and tomatoes, and sauté for 4 to 5 minutes until softened.
- Using clean hands, crumble the tofu into the skillet in varying sizes. Stir well until all of the tofu takes on a yellow color from the spices. Cook for a 5 minutes to heat through and let the flavors meld.
- Serve immediately.