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This Veggie Tofu Scramble is one of those recipes that has been on repeat in my kitchen since the very beginning — and for good reason. It’s savory, satisfying, packed with vegetables, and comes together in about 30 minutes with ingredients you probably already have on hand.
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Crumbled tofu soaks up a blend of turmeric, smoked paprika, cumin, and mustard powder, turning golden and flavorful in the skillet. Sautéed mushrooms, sweet cherry tomatoes, onion, and garlic round it out into a hearty, veggie-loaded scramble that works just as well for a quick weeknight dinner as it does for a lazy weekend brunch.
One of the things I love most about this recipe is how flexible it is. The mushrooms and tomatoes are my go-to combination, but spinach, zucchini, bell peppers, or whatever vegetables you need to use up all work beautifully here. Make it oil-free by swapping in a splash of vegetable broth to sauté. Add a pinch of kala namak (black salt) if you want that distinctly eggy flavor — or skip it entirely if you don’t. It’s a recipe that meets you where you are.
Serve it alongside toast, stuffed into a breakfast taco, spooned over roasted potatoes, or tucked into a wrap for lunch. However you serve it, this is the kind of simple, wholesome breakfast that makes busy mornings feel a little more manageable.
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.
For a soy-free option, try my Vegan Chickpea Scramble!
Aromatics ~ Onion and garlic bring lots of flavor. Don’t skip them!
Veggies ~ White, cremini or shiitake mushrooms are all good choices. Clean them well and slice them thin.
Small grape tomatoes work best in this scramble. 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.
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 to get rid of excess moisture.
~ 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.
More vegan “egg” recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Veggie Tofu Scramble
Recommended Equipment
- Tofu press optional
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jane McFadden
Delicious – added fresh baby spinach as well.
Jenn Sebestyen
So glad you enjoyed it. Thanks, Jane!
Miche Anni
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!
Jenn Sebestyen
Thanks, Miche! So glad you enjoyed it.
Mel | avirtualvegan.com
Brunch is just the best! I haven’t made a tofu scramble in ages. I need to change that.
Jenn S.
Brunch is my fave! Thanks, Mel!
Linda
LOVE brunch! And tofu scrambles. This looks so good, Jenn. I just may make myself one right now. 🙂
Jenn S.
A great recovery meal after a long run. 🙂 Thanks, Linda!
Vegan Heaven
Yummy! Breakfast couldn’t get much better, Jenn! I LOVE tofu scramble! 🙂
Jenn S.
Thanks, Sina! It’s a hearty one!
Running in a Skirt
How beautiful!! And a great way to get some healthy veggie based protein. I could imagine eating this for any meal!
Jenn S.
For sure – it would be great for lunch or dinner too! You could even stuff it in a pita or wrap! Thanks!
Emily
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!
Jenn S.
I’m sure this would work just as well with eggs too. Let me know if you try it! Thanks, Emily!
Sonali- The Foodie Physician
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?
Jenn S.
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!
Nicole
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.
Jenn S.
HaHa! Well, if you like this, you should today’s post! Breakfast Tacos featuring this scramble plus crispy roasted potatoes!! 🙂 Thanks, Nicole!
Natalie
Believe it or not, I’ve never had tofu! I do LOVE breakfast though, so this looks amazing!
Jenn S.
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! 🙂
Lindsay Cotter
This tofu scramble looks so delicious! I would love to have this for breakfast!
Trainer Paige
I LOVE brunching it after a morning hike on Sundays. I havea few vegetarian clients who would love this dish.
Jenn S.
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!
Chrissa - Physical Kitchnesss
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!
Jenn S.
Yes, protein packed for sure! Thanks, Chrissa! Enjoy!
amanda -runtothefinish
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.
Jenn S.
Well, stay tuned, Amanda. I’ve got a breakfast taco coming that uses this scramble as well!! 🙂
Becky Striepe
I love a tofu scramble – can’t wait to try this one!
Jenn S.
Thanks, Becky. I love a good savory breakfast!