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Learn how to make the easiest tofu scramble perfect for your plant-based breakfast! These vegan scrambled eggs are flavorful, fluffy, and quick to make, ready on the stove in less than 15 minutes.
save this recipe!I think by now we can all agree that tofu is a magical ingredient. You can make tofu pie and tofu smoothies and the tastiest crispiest tofu. But did you know you can make vegan scrambled eggs with tofu? You sure can and here’s why you should:
- Ready in 15 minutes! Seriously, that’s all the time you need to transform tofu into a fluffy and flavorful scramble!
- Versatile served on toast or in a breakfast burrito or a skillet breakfast.
- Still high in protein like eggs, except it also has some fiber!
It’s the breakfast of possibilities, and it’s about to revolutionize your morning. Let’s do this.
Reader rating
“This is amazing! I split it between me and my 11mo old and put garlic salt and Tonys Cajun Seasoning in it and instead of hummus used sour cream for the consistency…. OMG SOOOOO DELICIOUS ! My first time having tofu thank you for this recipe.” —Natasha
you don’t need Much
Jump to the recipe card for exact measurements!
- Firm Tofu: Firm tofu provides the best texture for a tofu scramble. Silken tofu makes for less defined crumbles and a softer texture (so it’s your preference, really).
- Nutritional Yeast: Adds cheesy, eggy flavor (while being plant-based). Bonus: it’s loaded with vitamin B12!
- Hummus: A few spoonfuls of hummus give these vegan eggs the creamy, hearty texture you would expect from traditional scrambled eggs. If you’re not a fan of hummus, you could instead use cashew cream here.
- Turmeric: Vibrant orange turmeric gives this tofu that classic scrambled egg look (because eating is largely visual!).
- Salt and Pepper: Finish it off with a healthy pinch of salt and pepper (and any other spice you feel like throwing in).
It’s so easy
Okay, grab a pen because this is going to get complicated.
- Step 1: Throw everything into a pan.
- Step 2: Stir and cook until hot.
This is just a brief overview, jump to the recipe card for the full instructions.
Get creative with add-ins
You can spruce it up with sautéed peppers or onions or top it with sliced green onions (but for those mornings when you can’t be bothered to stand over the stove for longer than 7 minutes, this basic tofu scramble has your back). Enjoy!
Tips for the perfect scramble
This vegan scrambled egg recipe is so easy, but these tips ensure it turns out perfectly every time!
- Use firm or extra-firm tofu: These types of tofu have a denser texture, which makes them ideal for scrambling. Soft or silken tofu will be too delicate and may fall apart when cooked.
- Press the tofu: Before cooking, press the tofu to remove excess moisture. You can use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top (such as a cast iron skillet) for about 15 minutes.
Serving Suggestions
- Add toast or potatoes alongside this tofu for a classic farmers’ breakfast.
- On avocado toast for a boost of extra protein.
- With lots of fresh fruit (like my breakfast fruit salad).
- With vegan brunch classics, like my vegan apple muffins.
P.S. If you like this recipe, try my tofu egg salad next!
How To Make Tofu Scramble (Vegan Scrambled Eggs)
Ingredients
- 1 16-oz block firm tofu, 450 g
- 1 tsp olive oil, 5 mL
- ¼ cup nutritional yeast, 20 g
- ¼ cup hummus, 50 g
- ¼ tsp salt
- ¼ tsp turmeric
- Pinch black pepper
Instructions
- Prep: Wrap the tofu in a few layers of paper towels and gently squeeze out excess moisture.
- Cook: Heat oil in a large saute pan over medium/high. Use your hands to crumble the tofu into the pan (you can use your spatula to break up the bigger pieces as it cooks). Add remaining ingredients and cook for 7 to 10 minutes, stirring occasionally, until water from tofu has evaporated and mixture is thick and fragrant.
- Serve: Taste and add more salt, pepper, or spices to suit your liking. Serve warm and enjoy!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi Sarah
the tofu scramble reciepe says 1/4 hummus
I think it means 1/4 cup hummus. But I think you want to be told so you can fix it.
Haven’t tried it yet but it looks promising.
Thanks so much for letting me know, Gordon! Indeed, 1/4 CUP 😀
Delish and very filling! I also added a few roasted tomatoes and a dash of hot sauce.
Hate to be “that guy” but nutritional yeast is a fungus and therefore cannot be “totally plant-based”. It is vegan however so yay for vegans
This is amazing! I split it between me and my 11mo old and put garlic salt and tonys cajun season in it and insted of hunnus used sourcream for the consistency…. OMG SOOOOO DELICIOUS ! My first time having tofu thank you for this recope
First time having tofu?! I’m honored! So happy you liked it, Natasha!!
Thank you for sharing this recipe. I’ve tried many times to get an alternative to scrambled eggs. And you’ve done it! I had some Himalayan black salt from a previous attempt and I used this as it has a slight eggy taste.
Every recipe I’ve tried of yours has been amazing and I’ve got so many more lined up. Many thanks from the UK x
Love hearing that Sue, thanks for trying it!