The Perfect Vegan Tofu Scramble Recipe
If you’re searching for a hearty, savoury, and protein-packed breakfast, this is hands down the best vegan tofu scramble recipe. It’s simple to make, endlessly customizable, and absolutely delicious! Whether you’re a longtime vegan or just exploring vegan breakfast ideas, this dish has everything you need to recreate that nostalgic eggy flavor without the eggs.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: Vegan
- 1/3 block of organic tofu
- 1/8 teaspoon ground turmeric optional, for colour primarily
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons nutritional yeast
- pinch of black pepper
- pinch of black salt or season as you see fit
other optional seasonings
- cayenne powder
- paprika
- cumin
- add on veggies
- chili flakes
Add all ingredients to a pan with a small splash of water, stir with a spatula until seasonings are evenly distributed. It's that easy :)
If you like your scramble a little drier and more dense, I recommend pressing your tofu a few hours before cooking, using a tofu press. Otherwise, give it a quick press wrapped in a dish towel to remove excess moisture.
Start by crumbling tofu into a bowl, using either your hands or a fork. You can leave it chunky or more broken up, but remember it will break down a little more in the pan so leave it a little chunkier than your desired result.
To a small dish, combine all of your seasonings (with the exception of the black salt) and mix.
Add a teaspoon of water or neutral oil to a pan on medium heat and add the crumbled tofu to heat.
Add your seasonings and stir tofu to coat evenly for about 2-3 minutes.
Finally, sprinkle the black salt on top after removing the pan from the heat, or sprinkle on top while serving. I like to have mine on top of avocado toast with pea shoots, or sprouts!
- If you like your scramble a little drier and more dense, I recommend pressing your tofu a few hours before cooking, using a tofu press. If you don’t have a tofu press give it a quick press wrapped in a dish towel to remove excess water or moisture.
- Don’t skip the black salt. Kala Namak is the magic ingredient here, delivering that nostalgic eggy flavour. If you can find it at an Indian grocery store or online, it’s worth the hunt.