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    Home » Recipes » Breakfast and Brunch

    Tofu Veggie Scramble

    Published: Jan 2, 2015 · Modified: Jul 18, 2022 by Jenn Sebestyen

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    Two photo collage of two plates of scrambled tofu.
    A plate of tofu scramble in front of a plate of stacked toast and a cup of coffee.
    Tofu veggie scramble on a plate with two pieces of buttered toast.

    This easy Tofu Veggie Scramble is a protein packed, plant-based breakfast to get you through your day! Ready in 30 minutes!

    Tofu veggie scramble on a plate with two pieces of buttered toast.

    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.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan breakfast recipes
    7 Tofu Veggie Scramble

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Tofu Veggie Scramble ingredients: tofu, mushrooms, tomatoes, onion, garlic, turmeric, smoked paprika, mustard powder, cumin, salt, and pepper.

    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

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    4 photo collage of sautéing the veggies and spices and crumbling in the tofu.

    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.

    Close up of mushrooms and tomatoes in scrambled tofu.

    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.

    FAQs

    What are vegan scrambled eggs made from?

    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.

    What does tofu scramble taste like?

    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.

    Two forks on a plate with vegan scrambled eggs and toast.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Tofu veggie scramble on a plate with two pieces of buttered toast.

    Tofu Veggie Scramble

    A quick, easy and high-protein vegan breakfast.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 192kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Tofu press optional
    • Skillet

    Ingredients

    • 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!)

    Instructions

    • 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.

    Notes

    ~ 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.
     
     

    Nutrition

    Calories: 192kcal | Carbohydrates: 7g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 234mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Jane McFadden says

      March 23, 2022 at 7:46 pm

      Delicious – added fresh baby spinach as well.5 stars

      Reply
      • Jenn Sebestyen says

        March 24, 2022 at 8:25 am

        So glad you enjoyed it. Thanks, Jane!

        Reply
    2. Miche Anni says

      January 03, 2021 at 10:44 am

      I altered this a little bit (some different spices, added jalapenos) because I was using what I had on hand. But ultimately, this came out great. Awesome recipe!

      Reply
      • Jenn Sebestyen says

        January 04, 2021 at 1:32 pm

        Thanks, Miche! So glad you enjoyed it.

        Reply
    3. Mel | avirtualvegan.com says

      August 14, 2016 at 12:43 am

      Brunch is just the best! I haven’t made a tofu scramble in ages. I need to change that.

      Reply
      • Jenn S. says

        August 15, 2016 at 7:09 am

        Brunch is my fave! Thanks, Mel!

        Reply
    4. Linda says

      August 12, 2016 at 8:35 am

      LOVE brunch! And tofu scrambles. This looks so good, Jenn. I just may make myself one right now. 🙂

      Reply
      • Jenn S. says

        August 12, 2016 at 9:25 am

        A great recovery meal after a long run. 🙂 Thanks, Linda!

        Reply
    5. Vegan Heaven says

      August 10, 2016 at 9:52 am

      Yummy! Breakfast couldn’t get much better, Jenn! I LOVE tofu scramble! 🙂

      Reply
      • Jenn S. says

        August 10, 2016 at 4:17 pm

        Thanks, Sina! It’s a hearty one!

        Reply
    6. Running in a Skirt says

      August 09, 2016 at 8:09 am

      How beautiful!! And a great way to get some healthy veggie based protein. I could imagine eating this for any meal!5 stars

      Reply
      • Jenn S. says

        August 09, 2016 at 8:39 am

        For sure – it would be great for lunch or dinner too! You could even stuff it in a pita or wrap! Thanks!

        Reply
    7. Emily says

      August 09, 2016 at 5:01 am

      This looks so delicious! Eggs are always my favorite choice for breakfast, especially paired with mushrooms! I always put turmeric in my eggs too, yum!

      Reply
      • Jenn S. says

        August 09, 2016 at 8:35 am

        I’m sure this would work just as well with eggs too. Let me know if you try it! Thanks, Emily!

        Reply
    8. Sonali- The Foodie Physician says

      August 09, 2016 at 12:47 am

      Breakfast is definitely my favorite meal of the day and I truly believe it’s also the most important. I would be thrilled to start my day off with this beauty! Packed with flavor and protein, what more could you ask for?

      Reply
      • Jenn S. says

        August 09, 2016 at 8:35 am

        I agree! Breakfast is the best! And as much as love a sweet breakfast, I definitely feel better during the day if I go the savory route!

        Reply
    9. Nicole says

      August 08, 2016 at 11:10 pm

      I should know better than to read your blog late at night when I’m hungry! Tofu scrambles are the best, especially when you add all that good stuff to it like you did.

      Reply
      • Jenn S. says

        August 09, 2016 at 8:34 am

        HaHa! Well, if you like this, you should today’s post! Breakfast Tacos featuring this scramble plus crispy roasted potatoes!! 🙂 Thanks, Nicole!

        Reply
    10. Natalie says

      August 08, 2016 at 10:20 pm

      Believe it or not, I’ve never had tofu! I do LOVE breakfast though, so this looks amazing!5 stars

      Reply
      • Jenn S. says

        August 09, 2016 at 8:33 am

        Wow, really? If it’s done right, it is quite delicious. But, obviously very bland on it’s own. So, make sure to spice it up! 🙂

        Reply
    11. Lindsay Cotter says

      August 08, 2016 at 8:48 pm

      This tofu scramble looks so delicious! I would love to have this for breakfast!

      Reply
    12. Trainer Paige says

      August 08, 2016 at 5:49 pm

      I LOVE brunching it after a morning hike on Sundays. I havea few vegetarian clients who would love this dish.

      Reply
      • Jenn S. says

        August 08, 2016 at 8:59 pm

        Me too! Sunday morning brunch is my fave. Before kids, my hubs and I would go for a long run and then out for brunch. So fun!

        Reply
    13. Chrissa - Physical Kitchnesss says

      August 08, 2016 at 4:05 pm

      Oh my gosh this looks delightful! I have a package of tofu in my refrigerator as we speak. This is a great breakfast for mornings when I need serious fuel!

      Reply
      • Jenn S. says

        August 08, 2016 at 8:57 pm

        Yes, protein packed for sure! Thanks, Chrissa! Enjoy!

        Reply
    14. amanda -runtothefinish says

      August 08, 2016 at 2:20 pm

      OHHHH i so needed this today!!! I’ve been missing eggs again and had totally forgotten about yummy tofu scrambles!!! I am so going to do it this week.

      Reply
      • Jenn S. says

        August 08, 2016 at 8:46 pm

        Well, stay tuned, Amanda. I’ve got a breakfast taco coming that uses this scramble as well!! 🙂

        Reply
    15. Becky Striepe says

      August 08, 2016 at 11:06 am

      I love a tofu scramble – can’t wait to try this one!

      Reply
      • Jenn S. says

        August 08, 2016 at 1:38 pm

        Thanks, Becky. I love a good savory breakfast!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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